Mac and Cheese Egg Rolls

Mac and Cheese Egg Rolls

Include this addictive game day appetizer on the menu for your next party. Bet your guests can’t eat just one!

prep time
40
minutes
cook time

minute
servings
10

Ingredients












Cooking Instructions

1

Cook macaroni according to package directions until al dente; drain.


2

Meanwhile, melt butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in cream, milk and ground mustard. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in Grand Cru® and mozzarella until melted. Stir in macaroni, salt and pepper to taste. Remove from heat. Spoon macaroni and cheese into shallow dish; allow to cool slightly. Refrigerate overnight.


3

Place 1/4 cup macaroni and cheese in the center of one egg roll wrapper. Fold bottom point over filling. Fold side points towards center of filling. Moisten remaining point with water; roll up tightly to seal. Repeat with remaining macaroni and cheese and wrappers.


4

Heat oil in a deep-fat fryer or a Dutch oven to 375°F. Fry a few egg rolls at a time about 1-2 minutes on each side, turning occasionally, until browned and filling is heated through. Drain on paper towels. Serve warm.


Recipe Tip:
  • Egg roll wrappers are usually located in the produce section.
  • For best results, fold one egg roll wrapper at a time, and cover the remaining wrappers with a damp towel to prevent them from drying out. Allow oil temperature when frying to return to 375°F between batches.
  • Any brand of Wisconsin alpine-style or mozzarella cheese can be used.
cheese iconCheesemonger Tip:
Roth Grand Cru® Original is an award-winning cheese made with the freshest milk in imported copper vats and aged in cellars for at least four months.

Ingredients












Cooking Instructions

1

Cook macaroni according to package directions until al dente; drain.


2

Meanwhile, melt butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in cream, milk and ground mustard. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in Grand Cru® and mozzarella until melted. Stir in macaroni, salt and pepper to taste. Remove from heat. Spoon macaroni and cheese into shallow dish; allow to cool slightly. Refrigerate overnight.


3

Place 1/4 cup macaroni and cheese in the center of one egg roll wrapper. Fold bottom point over filling. Fold side points towards center of filling. Moisten remaining point with water; roll up tightly to seal. Repeat with remaining macaroni and cheese and wrappers.


4

Heat oil in a deep-fat fryer or a Dutch oven to 375°F. Fry a few egg rolls at a time about 1-2 minutes on each side, turning occasionally, until browned and filling is heated through. Drain on paper towels. Serve warm.


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