BBQ Bacon Mac & Cheese Eggrolls
Classic comfort food meets crispy Asian-inspired deliciousness! Creamy mac and cheese, smoky BBQ bacon, rolled up and fried to golden perfection.
1 pound
Elbow Macaroni
1/2 cup
Butter
1/2 cup
All-Purpose Flour
3 cups
Milk
4 cups
Shredded Cheddar Cheese
See all 12 ingredients ↓
Classic comfort food meets crispy Asian-inspired deliciousness! Creamy mac and cheese, smoky BBQ bacon, rolled up and fried to golden perfection.
Instructions
- Cook Macaroni according to package directions. Drain and set aside.
- Prepare BBQ Bacon: Cook Bacon until crispy. Drain on paper towels. Toss with BBQ Sauce.
- Make Mac & Cheese: In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in Cheddar Cheese until melted and smooth. Season with Salt and Pepper.
- Combine Macaroni and BBQ Bacon into the cheese sauce. Mix well.
- Assemble Eggrolls: Place about 1/4 cup of Mac & Cheese mixture onto each Eggroll Wrapper. Brush edges with beaten Egg.
- Fold in the sides of the wrapper, then roll up tightly. Seal the edges with the egg wash.
- Heat Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
- Fry Eggrolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve immediately.
-
1 pound
450 g
Elbow Macaroni
-
1/2 cup
115 g
Butter
-
1/2 cup
60 g
All-Purpose Flour
-
3 cups
720 mL
Milk
-
4 cups
400 g
Shredded Cheddar Cheese
-
1/2 tsp
2.5 mL
Salt
-
1/4 tsp
1.25 mL
Black Pepper
-
8 slices
80 g
Bacon
-
1/4 cup
60 mL
BBQ Sauce
-
12
12
Eggroll Wrappers
-
1
1
Egg - beaten
-
Vegetable Oil
N/A
For frying
Equipment
- Large pot
- Large saucepan
- Whisk
- Deep fryer or large pot
- Slotted spoon
- Paper towels
Instructions
- Cook Macaroni according to package directions. Drain and set aside.
- Prepare BBQ Bacon: Cook Bacon until crispy. Drain on paper towels. Toss with BBQ Sauce.
- Make Mac & Cheese: In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in Cheddar Cheese until melted and smooth. Season with Salt and Pepper.
- Combine Macaroni and BBQ Bacon into the cheese sauce. Mix well.
- Assemble Eggrolls: Place about 1/4 cup of Mac & Cheese mixture onto each Eggroll Wrapper. Brush edges with beaten Egg.
- Fold in the sides of the wrapper, then roll up tightly. Seal the edges with the egg wash.
- Heat Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
- Fry Eggrolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve immediately.
Nutrition per serving
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