Mac & Cheese Egg rolls

Inspired by Cafeteria

Ingredients:

Egg Rolls:

• 1/2 lb. elbow noodles

• 1 8 oz pkg. cream cheese, cubed

• 1 cup cheddar cheese, shredded

• 1/2 cup Gruyere cheese, shredded (you can use any type of melty cheese you have on hand as a substitute!)

• 1 1/3 cups heavy cream

• 1 pinch cayenne

• 8-10 egg roll wrappers

Smoked Gouda Dipping Sauce:

• 1/2 cup smoked Gouda cheese, shredded

• 2 tbsp. salted butter

• 1 tbsp. all purpose flour

• 3/4 - 1 cup 2% milk

• 1 tbsp. chives, chopped

Directions:

Egg Rolls:

1. Bring a large pot of water to a boil, add plenty of salt. Add in elbow noodles and cook for 8-10 minutes.

2. Meanwhile, in a large sauce pan, simmer heavy cream over medium-low heat. Add a pinch of cayenne and whisk.

3. Over low heat, add the cubed cream cheese to the pot, whisking until melted. Then, whisk in the cheddar and Gruyere cheese. (If cheese sauce is too thick, add a bit more heavy cream or half & half until you get it to the consistency that you would like).

4. Add the cooked elbow noodles to the pot and mix together. Remove from heat and let cool for about 15-20 minutes.

5. Heat oven to 400°F. While you wait for the oven to heat, assemble your egg rolls on a baking sheet. Take one wrapper and add a few spoonfuls of the mac & cheese mixture and roll (add as much as you can while still being able to fully close the wrapper).

6. Place baking sheet in oven and bake for 20 minutes until the egg rolls begin to brown. Flip each egg roll halfway through. (As an alternative, you can also fry these in oil on the stove).

Smoked Gouda Dipping Sauce:

1. In a small sauce pan, melt butter over low heat and whisk in flour. Slowly add in milk, whisking constantly until it begins to thicken. Whisk in the smoked Gouda cheese.

2. Pour into a small bowl or ramekin, top with chopped chives and serve alongside egg rolls.