BBQ Bacon Mac & Cheese Eggrolls
A step up from the classic! We're using smoked gouda for a deeper cheese flavor and a touch of cayenne for a subtle kick.
1 pound
Cavatappi Pasta
1/2 cup
Butter
1/3 cup
All-Purpose Flour
3 cups
Whole Milk
2 cups
Shredded Cheddar Cheese
See all 14 ingredients ↓
A step up from the classic! We're using smoked gouda for a deeper cheese flavor and a touch of cayenne for a subtle kick.
Instructions
- Cook Cavatappi Pasta according to package directions. Drain and set aside.
- Prepare BBQ Bacon: Cook Bacon until crispy. Drain on paper towels. Toss with Honey BBQ Sauce.
- Make Mac & Cheese: In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 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 and Smoked Gouda until melted and smooth. Season with Salt, Pepper, and Cayenne Pepper.
- Combine Pasta 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 Canola Oil in a deep fryer or large pot to 350°F (175°C).
- Fry Eggrolls in batches for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve immediately.
-
1 pound
450 g
Cavatappi Pasta
-
1/2 cup
115 g
Butter
-
1/3 cup
40 g
All-Purpose Flour
-
3 cups
720 mL
Whole Milk
-
2 cups
200 g
Shredded Cheddar Cheese
-
1 cup
100 g
Shredded Smoked Gouda
-
1/2 tsp
2.5 mL
Salt
-
1/4 tsp
1.25 mL
Black Pepper
-
1/8 tsp
0.625 mL
Cayenne Pepper
-
10 slices
100 g
Thick-Cut Bacon
-
1/3 cup
80 mL
Honey BBQ Sauce
-
12
12
Eggroll Wrappers
-
1
1
Egg - beaten
-
Canola Oil
N/A
For frying
Equipment
- Large pot
- Large saucepan
- Whisk
- Deep fryer or large pot
- Slotted spoon
- Paper towels
Instructions
- Cook Cavatappi Pasta according to package directions. Drain and set aside.
- Prepare BBQ Bacon: Cook Bacon until crispy. Drain on paper towels. Toss with Honey BBQ Sauce.
- Make Mac & Cheese: In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 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 and Smoked Gouda until melted and smooth. Season with Salt, Pepper, and Cayenne Pepper.
- Combine Pasta 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 Canola Oil in a deep fryer or large pot to 350°F (175°C).
- Fry Eggrolls in batches for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve immediately.
Nutrition per serving
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