Bacon Buffalo Blue Mac ‘n Cheese Rolls
 
Prep time
Cook time
Total time
 
Buffalo Blue Cheese White Cheddar Mac 'n Cheese Rolls from SouthernFATTY.com
Serves: 12-15 rolls
Ingredients
Mac 'n Cheese Rolls
  • 1 box Annie's Homegrown Shells & White Cheddar Mac 'n Cheese
  • 3 tablespoons Frank's Red Hot sauce
  • 2 tablespoon butter, unsalted
  • 1 tablespoon milk
  • ¼ cup bacon, crumbled
  • 2 teaspoons cornstarch
  • ¼ cup blue cheese, crumbled
  • 1-2 tablespoons fresh parsley, chopped
  • 1 package egg roll wrappers
  • 1 egg, scrambled
  • oil, to fry
Sauces
  • blue cheese dressing
  • ½ cup sour cream
  • 2 tablespoons Frank's Red Hot
  • 1 lime
Instructions
Mac 'n Cheese Rolls
  1. Make boxed Annie's Shells & White Cheddar per instructions (boil water, cook pasta, drain).
  2. Instead of box instructions for adding milk and butter, add the milk, butter, Frank's and bacon listed in this recipe.
  3. Add cornstarch and mix well.
  4. Allow mixture to cool completely. I placed in refrigerator for about 20-30 minutes.
  5. Heat oil to 350 F.
  6. When pasta mix has cooled, mix in blue cheese crumbles and parsley.
  7. Add a heaping tablespoon of mixture in center of egg roll wrapper and fold. (See egg roll wrap instructions)
  8. Seal the last fold with egg wash and close roll well.
  9. Fry until golden. Remove to drain and cool to handle.
Sauces
  1. Mix Frank's with sour cream and a simple squeeze of the lime well.
Finish Rolls
  1. Top fried rolls with blue cheese dressing and buffalo sauce.
  2. Enjoy!
  3. Visit SouthernFATTY.com for more recipes and to let us know how it went!
Notes
2014 - SouthernFATTY.com
Nutrition Information
Serving size: 1 roll
Recipe by Southern FATTY at https://www.southernfatty.com/bacon-buffalo-blue-mac-cheese-rolls/