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Macaroni and Cheese Egg Rolls from www.tasteandtellblog.com

I’m going to warn you – it’s a busy week here at Taste and Tell. I know I don’t normally post on Sundays, but I have so much I want to bring you this week that I just ran out of days!! I’m preparing for my 3rd annual Red Velvet Week, which will begin on February 4th, so I need to get you some savory recipes before I inundate you with lots of sweet and red!!

And then there’s the big game, right around the corner. I have another great recipe that will be perfect football watching food. And yes, I have a thing for egg rolls lately. But this time, we are filling them with macaroni and cheese.

Yes, that’s right. Macaroni and Cheese.

And how about 30 days of macaroni and cheese? It’s happening right now, put on by the Wisconsin Milk Marketing Board. This is my second year to participate in this annual event, (remember my Pepperoni Pizza Mac & Cheese?), and I’m so glad to be back this year with this indulgent snack.

You’ll want these on the menu for the big game, and while you’re at it, check out the other 30 Days 30 Ways with Macaroni and Cheese!

Macaroni and Cheese Egg Rolls
Prep time
Cook time
Total time
Perfect for game day, we've combined 2 favorites - egg rolls and macaroni and cheese - for a crowd pleasing recipe.
Serves: 10 servings
  • ½ lb macaroni
  • 1 cup half and half
  • 1 cup milk
  • 3 tablespoons butter
  • ¼ cup flour
  • 4 oz gruyere, shredded
  • 4 oz mozzarella, shredded
  • Salt and pepper, to taste
  • ½ teaspoon ground mustard
  • 1 package (1 lb) egg roll wrappers
  • Vegetable oil, for frying
  1. Bring a large pot of water to a boil. Add the macaroni and cook until al dente. Drain.
  2. Meanwhile, combine the half and half and the milk in a saucepan and set over medium heat. Heat until warmed through, being careful not to let it come to a boil.
  3. In another large saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the hot milk and cook until thickened, about 5 minutes. Stir in the gruyere and the mozzarella. Season to taste with salt and pepper and add in the ground mustard. Add the cooked macaroni to the cheese sauce and stir to combine. Pour the macaroni and cheese into a dish to cool, or refrigerate overnight.
  4. When the macaroni and cheese has completely cooled, place a large, heavy duty pan or Dutch oven over medium heat. Add several inches of vegetable oil and heat to 350F.
  5. Working with one egg roll wrapper at a time, moisten the edges with water. Place the wrapper with one point facing toward you. Place about ¼ cup of the macaroni and cheese in the center and roll the corner closest to you over the filling. Fold in the sides of the wrapper and continue rolling until it is closed. Press to seal and set aside. Continue with the remaining wrappers.
  6. Place the egg rolls in the heated oil and fry, turning occasionally, until golden brown. Remove and drain on paper towels or a wire rack. Serve warm.

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26 Responses to Macaroni and Cheese Egg Rolls

  1. Fun idea! I made mac n cheese baked ‘cheese balls’ and love the fun twists on mac n cheese. I cannot wait for red velvet week. Bring it on!

  2. Haha these are so cute, definitely have to give them a go for Superbowl Sunday!

  3. Candace Karu says:

    Yup…this looks really fun. I can’t wait to share this recipe with our Cabot Facebook friends!

  4. Rosa says:

    That sound interesting! I love the idea.



  5. Michelle says:

    A friend posted a pic of mac and cheese egg rolls they had at a Boston restaurant lat night. I’m so excited to see a recipe posted, yours came up top result in my search and I can’t believe it was posted just today!! YAY thanks so much! I’m going to try it with a vegan Mac and cheese this week

  6. There is so much deliciousness going on right here I can’t even DEAL. Yummmm!

  7. kristy says:

    Nice! Another clever creation. This would be the ultimate party food. I have a feeling the kids would devour them before the adults even had a chance! 🙂

  8. What a fun idea! Maybe my Super Bowl party food should just be a variety of egg rolls! : )

  9. Karly says:

    So, I really need to be a part of this 30 Days of Mac and Cheese! Because seriously, who wouldn’t love a reason to eat mac and cheese for 30 straight days? Crazy people, that’s who.

    Also: egg rolls? Filled with macaroni and cheese? Are you even serious right now? True love.

  10. Joanne says:

    If I send my boyfriend to his friends’ superbowl party with these he might just propose on the spot!

  11. teresa says:

    holy cow, i can’t even tell you the hero i would become in my house if i made these! YUM!

  12. I can’t wait for red velvet week. However, in the meantime, I want to sink my teeth into one of these mac and cheese egg rolls!

  13. Oh goodness, these look like they’re too dangerous to have around the house!

  14. I can’t wait for Red Velvet week!!

  15. Deborah, this is my dream. I can’t tell you how much I love this, well done, my clever friend!

  16. ARRRRRE you even kidding me right now? I’m dying.

  17. Emily says:

    Holy crap, get in my mouth!

  18. So… I don’t even have the words. I need these in my life like right now. Delicious!

  19. WOW! Kind of freaking out over these!

  20. Sara says:

    Oh my goodness! We host a small group at our house every other week and these would be gone soo fast! Yum!


  21. Daniel says:

    Never tried it, and it may be just short of sacrilege to do this to an egg roll, but how would it turn out baking these instead of frying?

  22. April says:

    May you live a long life! This is an ingenius recipe, thank you so much 🙂

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