Mac and Cheese Egg Rolls (Print Version)

Creamy mac and cheese wrapped in crispy egg rolls—perfect for snacking and sharing.

# Components:

→ Mac and Cheese

01 - 7 oz elbow macaroni
02 - 1 tbsp unsalted butter
03 - 1 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1 ½ cups shredded sharp cheddar cheese
06 - ½ cup shredded mozzarella cheese
07 - ¼ tsp garlic powder
08 - ¼ tsp onion powder
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Egg Roll Assembly

11 - 12 egg roll wrappers
12 - 1 egg, beaten
13 - Vegetable oil, for frying

# Directions:

01 - Cook macaroni according to package directions until al dente, then drain and set aside.
02 - In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute to create a roux.
03 - Gradually whisk in milk. Cook, stirring constantly, until the mixture thickens, approximately 3–4 minutes.
04 - Incorporate cheddar and mozzarella cheeses, stirring until melted and smooth. Season with garlic powder, onion powder, salt, and black pepper.
05 - Add the cooked macaroni to the cheese sauce and stir to ensure even coating. Allow the mixture to cool slightly.
06 - Lay an egg roll wrapper flat with a corner facing you. Spoon approximately 2 tablespoons of the mac and cheese mixture onto the lower third of the wrapper.
07 - Fold the bottom corner of the wrapper up over the filling. Fold in both sides towards the center, then roll up tightly to form an egg roll. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.
08 - In a deep, heavy-bottomed pan, heat approximately 2 inches of vegetable oil to 350°F (180°C).
09 - Fry the egg rolls in batches for 2–3 minutes, turning occasionally, until they achieve a golden brown and crispy exterior. Drain on paper towels.
10 - Serve the egg rolls hot. Offer your favorite dipping sauce on the side if desired.

# Expert Advice:

01 -
  • Easy and approachable for any level of cook
  • Uses common ingredients from your fridge and pantry
  • Extra crispy outside with ultra creamy inside
  • Vegetarian friendly and perfect for sharing
02 -
  • Extra portable and perfect for game day tables
  • High in satisfaction factor with both crunch and creamy cheese
  • Can be made ahead and fried last minute
  • Sharp cheddar is the backbone of these rolls I sometimes use a blend of extra-sharp and medium cheddar for bigger flavor and that classic orange color My niece always sneaks into the kitchen asking for a plain bowl of the mac and cheese base before I even roll them up
03 -
  • Never overfill or egg rolls will pop open in the oil
  • Let the mac and cheese filling cool before rolling so wrappers do not get soggy
  • A digital thermometer ensures oil stays hot and the rolls cook evenly

Return