Yeah, you heard me…
What’s better than a bowlful of thick, gooey mac & cheese?
Bacon, of course!
Put them together in a crisp-fried egg-roll wrapper for some crunch, serve them at half-time, and your friends will leave smiling…no matter who wins!
This is one of my personal favorites from my latest guidebook, “Bacon! A Home Chef’s Guide.”
Packed with amazing, easy-to-make recipes for every meal of the day (not that I’m recommending that...) all kinds of fun-facts that you never knew about God’s most perfect meat, and utilizing professional tips and techniques on about every type of bacon you can image (and some you probably can’t!
Heck, for the true slab-junkies, I even show you how to make your own bacon!
Pick up a copy now, before the big game, and wow the crowd at your party!
Here’s the recipe…
PS – You can also make bite-size snack versions of these, using square won-ton wrappers!
Game Day Bacon Mac & Cheese Egg Rolls
For the Mac & Cheese:
- 1/2lb macaroni or other small tubular pasta
- 2 Tbs. butter
- 2 Tbs. flour
- 1/2 teaspoons salt
- 1/2 teaspoons dry mustard
- 1/2 teaspoons black pepper
- 1/2 teaspoons smoked paprika
- 1.5 cups 2% milk (1 1/2 gal + 1 cup)
- 2 cups + 1/2 cup sharp cheddar, grated
- 1/2-1 lb. thick bacon, cooked & crumbled
For the Wrappers
- 8 (7 inch square) egg roll wrappers
- 2 Tbs flour
- 2 Tbs water
Cook bacon. Boil the pasta in salted water until al dente. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
(Mix in a little butter to keep the noodles from sticking)Over medium heat, melt 2 Tbs. of butter.
Add the flour, salt, dry mustard, pepper, and the smoked paprika. Stir constantly over medium heat until the mixture has thickened, about 3-4 minutes.’
Turn off the heat then add 2 cups of the freshly shredded cheddar cheese and stir until smooth.
Stir in the milk. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens. Add bacon.
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In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 of the mac & cheese mixture, and a little of the remaining shredded cheese on egg roll paper and fold the bottom corner up over the mixture.