Smoked Gouda Mac And Cheese Egg Rolls
Imagine the ultimate comfort food fusion: crispy, golden-brown egg rolls stuffed with creamy, smoked gouda mac and cheese. Each bite gives you a perfect blend of rich, smoky cheese and velvety pasta wrapped in a crunchy shell. These smoked gouda mac and cheese egg rolls are the perfect indulgent snack or appetizer. Discover more recipes by Brandon on Instagram !
Tasty Team
77% would make again
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Ingredients
for 13 servings
- 1 lb elbow macaroni, cooked according to package instructions
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups heavy cream
- 8 oz smoked gouda cheese, shredded
- 16 oz shredded sharp cheddar cheese
- 8 oz mozzarella cheese
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- ½ teaspoon nutmeg
- 1 tablespoon yellow mustard powder
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- salt, to taste
- 12 square egg roll wrappers
- 1 large egg, beaten
- 3 cups oil, for frying
- sweet chili sauce, for dipping
Nutrition Info
- Calories 772
- Fat 58g
- Carbs 43g
- Fiber 0g
- Sugar 2g
- Protein 24g
Estimated values based on one serving size.
Preparation
- Melt butter in a large pot over medium heat, then add the flour and cook for about 3 minutes, whisking, until light blonde in color.
- Whisk in the heavy cream. Add smoked Gouda, sharp cheddar cheese (reserve ½ cup), and mozzarella cheese (reserve ½ cup). Whisk until the cheese melts, and the sauce is a smooth and creamy consistency, or about 3-4 minutes.
- Stir in garlic powder, onion powder, nutmeg, yellow mustard powder, smoked paprika, black pepper, and salt to taste.
- Add cooked macaroni to the sauce and mix until well combined.
- Lay out an egg roll wrapper on a flat work surface. Spoon approximately 3 tablespoons of macaroni onto the egg roll wrapper, sprinkle with some of the reserved cheeses, then tuck in each side, and roll up, sealing the wrapper with a couple drops of water.
- Heat 3 cups of oil in a Dutch oven or a large pot until it reaches 350°F. Fry the egg rolls in batches, flipping every few minutes until golden brown and crispy, about 5 minutes.
- Serve egg rolls with sweet chili sauce.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
