Mac ' N ' Cheese Egg Rolls Recipe

Cook pasta

Bring 8 cups water to a rolling boil in a medium pot. Add 1 tsp salt and the elbow macaroni. Cook until al dente (about 7–8 minutes). Drain well and return pasta to the pot off the heat.

Make roux

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk continuously for 1–2 minutes to cook the flour without browning.

Make cheese sauce

Slowly whisk in 1 cup whole milk and 1 tbs heavy cream to the roux. Cook, stirring, until sauce thickens slightly, 3–4 minutes. Reduce heat to low and whisk in 2 tbs softened cream cheese until smooth. Stir in 1 tsp Dijon mustard, 0.25 tsp black pepper, 0.25 tsp smoked paprika (if using). Remove from heat and gradually stir in 1.5 cups sharp cheddar and 0.5 cup medium cheddar until melted and smooth. Taste and adjust seasoning with up to 0.25–0.5 tsp additional salt if needed.

Combine pasta and sauce

Pour cheese sauce over drained pasta and stir to coat evenly. Let the mixture cool to room temperature, then transfer to refrigerator for at least 30 minutes to firm up (this makes filling easier to roll). The chilled mac 'n' cheese should be thick and scoopable.

In a small bowl combine 0.5 cup mayonnaise, 0.25 cup buttermilk, and 2 tbs sour cream. Whisk until smooth.

Stir in 1 tbs chives, 1 tsp parsley, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp dried dill (if using), 1 tsp finely chopped chipotle in adobo, 1 tsp lime juice, 0.25 tsp salt, and 0.125 tsp black pepper. Taste and adjust chipotle or buttermilk for desired heat/consistency. Refrigerate while you assemble egg rolls; sauce can be made up to 2 days ahead.

Prepare wrappers and slurry

Set out 12 egg roll wrappers on a clean work surface. In a small bowl whisk 2 tsp cornstarch with 2 tsp water to make a sealing slurry.

Portion filling

Scoop about 2 tablespoons (roughly 30–35 g) of chilled mac 'n' cheese into the center of each wrapper, slightly closer to the edge nearest you. Do not overfill—leave room to fold.

Roll egg rolls

Brush the edges of the wrapper with the cornstarch slurry. Fold the bottom edge up over the filling, tuck the sides in snugly, then roll tightly away from you to seal. Press the final edge to secure. Repeat with remaining wrappers and filling.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1/2–3/4 inch depth. Heat over medium-high until oil registers 350°F (175°C) or a small piece of wrapper sizzles and browns gently in 15–20 seconds.

Fry egg rolls

Fry egg rolls in batches of 3–4, seam-side down first, turning as needed until evenly golden brown and crisp, about 2.5–3 minutes per side. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Keep finished egg rolls warm in a 200°F (95°C) oven while frying remaining batches if desired.

Alternative oven method

For a baked version: preheat oven to 425°F (220°C). Lightly brush each assembled roll with oil or spray with cooking spray and place seam-side down on a parchment-lined baking sheet. Bake 15–18 minutes, turning once, until golden and crisp.

Serve

Let egg rolls rest 1–2 minutes to avoid a very hot filling. Serve 2 egg rolls per person (adjust as desired) with a side of chipotle buttermilk ranch for dipping.