Mac and Cheese Egg Rolls
Oh baby baby! I liked these so much I had to give them to my friend Tiffany for fear I would eat them all by myself in one sitting. I took my favorite classic creamy mac and cheese recipe and stuffed it in egg roll wrappers, then baked them to perfection. The crispy wrapper and the creamy pasta mixture make an addicting combination! (which is why I had to get them out of the house!)
1 box of pasta, cooked and drained
2 tbsp butter
2 tbsp flour
2 cups of whole milk
1 tsp ground mustard
salt and pepper to taste
2 cups grated cheese, mix of cheddar and mozzarella
Egg roll wrappers
Melt butter. Once bubbly, add flour and mix until forms a paste then slowly add milk, stirring until thickens. Once thick, remove from heat and add mustard, salt, pepper and cheese. Mix well then add pasta and combine together. Place 1 to 2 tablespoons mac and cheese mixture in center of egg roll wrapper. Fold over top and bottom. Then roll over from left to right. Place on lightly greased baking sheet. Spray with cooking oil then bake on 350′ for about 12 to 15 minutes or until outside is golden and slightly browned and crispy.
Can these be served at room temperature?
Can I make these in advance and freeze?
Hi, I have not frozen them myself so I don’t know. If you try that please let us know how it freezes!
Have you tried freezing these yet? the comment is from a year ago so i figured i would ask
Hi Fraidy yes I have! I wait for them to cool off completely then wrap them in cling film and place them in ziplock bags and freeze them. I then reheat them without thawing.