Game Day Bacon Mac & Cheese Egg Rolls

Mac & Chese Egg Rolls

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!

Bacon A Home Chef's Guide
Click the cover to learn more!

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…

~Chef Perry

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

Bacon Mac & Cheese Egg RollsMac & Cheese

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.

Bacon Mac & Cheese Egg Rolls
Pour the cheese sauce over the noodles and toss gently until all noodles are covered. Let cool to room temp.

Bacon Mac & Cheese Egg Rolls

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To Assemble:

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.

Bacon Mac & Cheese Egg Rolls

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.

Bacon Mac & Cheese Egg Rolls

Fold left and right corners toward the center and continue to roll.

Bacon Mac & Cheese Egg Rolls

Brush a bit of the flour paste on the final corner to help seal the egg roll.

Mac & Cheese Egg Roll
Place egg rolls into heated oil and fry, turning occasionally, until golden brown.
Mac & Cheese Egg Roll
Remove from oil and drain on paper towels or rack. Let cool 10-15 minutes before serving.
Mac & Cheese Egg Rolls
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Chef Perry’s Bacon & Four-Cheese Scalloped Potatoes

Bacon Four Cheese Scalloped Potatoes

Here’s a sneak-peek from the upcoming Home Chef Guidebook: “Bacon!” Let’s face it, as comfort foods go, scalloped potatoes are pretty hard to beat, and this version is completely over the top!

Creamy, cheesy goodness with a umami blast of bacon…these potatoes are my happy place!

~ Chef Perry

Bacon & Four-Cheese Scalloped Potatoes

  • 2 pounds yellow potatoes, unpeeled and sliced 1/4 inch thick
  • 1 small sweet onion, minced
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons unsalted butter, cut into pieces, plus more for brushing
  • 1/4 cup sweet cream butter (for cheese sauce)
  • 1/4 cup AP Flour
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded asiago cheese
  • 1/2 cup shredded raclette or comte cheese
  • Kosher salt and freshly ground pepper
  • 1 cup heavy cream
  • 1 cup whole milk
  • 8 oz Thick bacon lardons, fried crisp and drained
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup grated Parmesan cheese

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large baking dish with butter. Combine the mozzarella, asiago and raclette in a bowl (but NOT the Parmesan).

Cut bacon into lardons.

Bacon Lardons

Fry until crisp, drain on paper towels, and set aside.

Fried Bacon Lardons

For the Roux: In 2-quart saucepan, melt the 1/4 cup of the butter over medium heat. Cook onion and garlic in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper (this is a roux). Cook the roux, stirring constantly, until smooth and golden brown; remove from heat. Stir in milk a little at a time, repeat with heavy cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

You now have a Béchamel, one of the 5 French “Mother Sauces” and the backbone of cheese sauces.

Remove the white sauce from the heat and stir in the cheese blend, 1/2 a cup at a time, until smooth. Keep warm.

Sliced Yellow Potatoes

Slice the potatoes skin on (optional). I like mine a little thicker, but you can slice them thinner than this, according to your preference. Blanch the potato slices in simmering, salted, water until just starting to soften. Shock in cold water to stop cooking.

Sliced potatoes in dish

To the baking dish, add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the bacon lardons, half of the cheese sauce, and pepper to taste. Arrange the remaining potatoes and bacon on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the remaining bacon, then cheese sauce over the potatoes, then add the nutmeg. Dot the potatoes with the remaining cut-up butter.

Sprinkle the potatoes with the Parmesan.

Bacon Four Cheese Scalloped Potatoes

Bake until golden, about 25 minutes. Let rest 10 minutes before serving.


Bacon A Home Chef's GuideThe Home Chef: Transforming the American Kitchen” was your overview of the basic concepts and tips for taking your cooking to the next level, but let’s face it, you can only fit so much information into one book!

Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

This one is all about BACON. amazon


 

Special deal for readers…

Prelaunch

Hey, as we count down to the release of “BACON! A Home Chef’s Guide”, I have a deal for all of you who have read either of the first two books.

If you would use the links below to leave a review on Amazon.com, I’ll send you a special 20% discount code to pick up the new book when it releases next month!

Thanks!

~Chef Perry

The Home Chef

Frugal Fine Cooking

The Home Chef's Guide to Bacon!