Easy Cheesy Macaroni Egg Rolls Recipe Is a Tasty Twist On a Take-Out Favorite
Two treats come together in one crispy bite
My gang loves my classic baked mac ‘n’ cheese, especially during the long cold winters where we live. It warms up the house and turns out deliciously rich and satisfying. But sometimes I like to mix things up a little. That’s what inspired our test kitchen pros to come up with this Cheesy Macaroni Egg Rolls recipe. It’s a mash-up of everyone’s favorite comfort food and a crispy Chinese restaurant appetizer.
Boxed mac & cheese dinners are super-convenient and they’re easy to customize with other ingredients. You can add cooked veggies like broccoli and red peppers or toss in tomatoes and herbs. For a pop of smoky flavor, we stir in cooked crumbled bacon. Then a sprinkling of chopped parsley gives it a fresh finish. The rolls cook up so crunchy-outside and creamy-inside, no one will be able to eat just one. Give ’em a try then leave us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (7.25 oz.) pkg. Kraft Macaroni & Cheese Dinner Thick & Creamy
- ½ cup (2%) reduced-fat milk
- ¼ cup butter
- 3 slices cooked bacon, crumbled
- 2 Tbs. chopped fresh parsley
- 10 egg roll wrappers, from 1-lb. pkg.
- 3–4 Tbs. oil
Instructions
PrintPlace baking sheet in oven; heat to lowest setting. Prepare macaroni & cheese according to package directions with milk and butter. Stir in bacon and parsley; cool. Place 5 wrappers diagonally on surface. Working with half of macaroni mixture, divide it evenly, spooning a portion into center of each wrapper, about ½ cup per. Brush edges with water. Fold bottom corner up over filling. Fold two opposite corners on right and left sides over center; starting from bottom, roll up to enclose filling. Repeat with remaining wrappers and filling.
In large nonstick skillet, heat 2 Tbs. oil over medium heat. In 3–4 batches, cook rolls, seam sides down, turning, until golden, 7–8 min., adding more oil as needed, and transferring cooked egg rolls to baking sheet to keep warm while cooking remaining egg rolls.
Nutrition
- Calories: 267
- Fat: 11 gram
- Saturated Fat: 4 gram
- Protein: 7 gram
- Carbohydrate: 34 gram
- Fiber: 1 gram
- Cholesterol: 20 mg
- Sugar: 3 gram
- Sodium: 434 mg
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