Empty My Fridge
Mac and Cheese Egg Rolls
Ingredients
- Macaroni pasta · cooked1 lb
- Butter4 tbsp
- Flour4 tbsp
- Heavy cream3 cups
- Gouda cheese · smoked shredded8 oz
- Cheddar cheese · shredded16 oz
- Mozzarella cheese8 oz
- Garlic powder1 tbsp
- Onion powder2 tbsp
- Nutmeg½ tsp
- Mustard powder1 tbsp
- Smoked paprika2 tsp
- Black pepper1 tsp
- Saltto taste
- Egg · beaten13
- Oil · for frying3 cups
- Hot sauce · for dipping
Instructions
- Melt the butter in a large pot over medium heat, add the flour and cook about 3 minutes, whisking, until light blonde.
- Whisk in the heavy cream. Add the smoked Gouda and the sharp cheddar (reserve ½ cup), and the mozzarella (reserve ½ cup). Whisk for 3–4 minutes until melted and smooth.
- Stir in the garlic powder, onion powder, nutmeg, mustard powder, smoked paprika, black pepper and salt to taste.
- Add the cooked macaroni and mix until well coated.
- Lay an egg roll wrapper flat and spoon about 3 tablespoons of macaroni onto it. Sprinkle with some of the reserved cheese, fold in the sides, roll up and seal with a few drops of water. Repeat with the rest.
- Heat the oil in a Dutch oven or large pot to 350°F. Fry the egg rolls in batches, flipping every few minutes, until golden and crispy, about 5 minutes.
- Serve with sweet chili sauce for dipping.
Summarized from Tasty's video. Watch it for the details.
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EggCheeseCreamHeavy creamMozzarella cheesePastaCheddar cheeseMacaroni pasta
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