This easy Pioneer Woman Mac and Cheese Egg Rolls recipe is a fun, crispy twist on comfort food! Perfect for a quick snack or party appetizer, it combines creamy, cheesy pasta with smoky bacon, all wrapped up and fried to golden perfection. With simple ingredients like mini shells and Velveeta, it’s a crowd-pleaser you can whip up anytime.
Ingredients Needed
Egg Rolls Ingredients:
- 8 ounces (about 2 cups) mini pasta shells
- 6 slices bacon, chopped
- 1 cup heavy cream
- 1 cup shredded Cheddar Jack cheese
- 4 ounces processed cheese (like Velveeta), diced
- Freshly ground black pepper, to taste
- 16 egg roll wrappers
- Vegetable oil, for frying
Quick Ranch Ingredients:
- 1/2 cup mayonnaise
- 1 tablespoon lemon zest + 2 tablespoons lemon juice
- 1 heaping tablespoon pesto
- 1 pinch flaky sea salt
- 1 pinch freshly ground black pepper
How To Make Mac And Cheese Egg Rolls
- Cook the pasta: Boil the mini pasta shells according to the package directions. Drain and set aside.
- Prepare the bacon and sauce: In a medium saucepan over medium heat, cook the bacon until crispy, about 10–12 minutes. Remove the bacon and leave 1 tablespoon of bacon grease in the pan. Add the heavy cream and heat for 1–2 minutes, then stir in the Cheddar Jack cheese and diced processed cheese until melted. Mix in the cooked pasta, ground black pepper, and crispy bacon. Set aside to cool slightly.
- Assemble the egg rolls: Place an egg roll wrapper on a cutting board with one corner pointing toward you. Dampen the edges with water. Add 3 tablespoons of the mac and cheese filling to the center, fold the bottom corner over the filling, fold in the sides, and roll tightly to seal. Repeat with the remaining wrappers and filling.
- Fry the egg rolls: Heat 1 inch of vegetable oil in a skillet to 350°F. Fry 4–5 egg rolls at a time for 1–2 minutes per side, until golden brown. Let the oil return to temperature between batches. Drain on paper towels.
- Prepare the quick ranch dip: In a bowl, mix the mayonnaise, lemon zest, lemon juice, pesto, flaky sea salt, and black pepper until smooth.
- Serve and enjoy: Serve the crispy mac and cheese egg rolls warm with the quick ranch dipping sauce.
Recipe Tips
- Cook pasta al dente: Make sure the pasta is slightly firm since it will cook more when mixed with the cheese sauce.
- Drain bacon grease properly: Keep only 1 tablespoon of grease for flavor, and avoid greasy mac and cheese.
- Seal egg rolls tightly: Ensure the edges are sealed with water to prevent the filling from leaking while frying.
- Monitor oil temperature: Keep the oil at 350°F to fry evenly and avoid soggy or overcooked rolls.
- Serve immediately: Enjoy the egg rolls fresh and hot for the best crispy texture.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers mac and cheese egg rolls in an airtight container in the fridge for up to 3 days.
- Freeze: freeze leftovers mac and cheese egg rolls in a sealed bag or container for up to 2 months. Thaw in the fridge overnight, then reheat in the oven or air fryer.
- Reheating: Warm leftovers mac and cheese egg rolls in an oven at 375°F for 10–12 minutes or in an air fryer at 350°F for 5–7 minutes to keep them crispy. Avoid microwaving to prevent sogginess.
Nutrition Facts
- Calories: 254 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 595mg
- Potassium: 147mg
- Total Carbohydrate: 35g
- Dietary Fiber: 0.2g
- Protein: 10g
More Pioneer Woman Recipes:
Pioneer Woman Mac And Cheese Egg Rolls
Description
This easy Pioneer Woman Mac and Cheese Egg Rolls recipe is a fun, crispy twist on comfort food! Perfect for a quick snack or party appetizer, it combines creamy, cheesy pasta with smoky bacon, all wrapped up and fried to golden perfection. With simple ingredients like mini shells and Velveeta, it’s a crowd-pleaser you can whip up anytime.
Ingredients
Egg Rolls Ingredients:
Quick Ranch Ingredients:
Instructions
- Cook the pasta: Boil the mini pasta shells according to the package directions. Drain and set aside.
- Prepare the bacon and sauce: In a medium saucepan over medium heat, cook the bacon until crispy, about 10–12 minutes. Remove the bacon and leave 1 tablespoon of bacon grease in the pan. Add the heavy cream and heat for 1–2 minutes, then stir in the Cheddar Jack cheese and diced processed cheese until melted. Mix in the cooked pasta, ground black pepper, and crispy bacon. Set aside to cool slightly.
- Assemble the egg rolls: Place an egg roll wrapper on a cutting board with one corner pointing toward you. Dampen the edges with water. Add 3 tablespoons of the mac and cheese filling to the center, fold the bottom corner over the filling, fold in the sides, and roll tightly to seal. Repeat with the remaining wrappers and filling.
- Fry the egg rolls: Heat 1 inch of vegetable oil in a skillet to 350°F. Fry 4–5 egg rolls at a time for 1–2 minutes per side, until golden brown. Let the oil return to temperature between batches. Drain on paper towels.
- Prepare the quick ranch dip: In a bowl, mix the mayonnaise, lemon zest, lemon juice, pesto, flaky sea salt, and black pepper until smooth.
- Serve and enjoy: Serve the crispy mac and cheese egg rolls warm with the quick ranch dipping sauce.
Notes
- Cook pasta al dente: Make sure the pasta is slightly firm since it will cook more when mixed with the cheese sauce.
- Drain bacon grease properly: Keep only 1 tablespoon of grease for flavor, and avoid greasy mac and cheese.
- Seal egg rolls tightly: Ensure the edges are sealed with water to prevent the filling from leaking while frying.
- Monitor oil temperature: Keep the oil at 350°F to fry evenly and avoid soggy or overcooked rolls.
- Serve immediately: Enjoy the egg rolls fresh and hot for the best crispy texture.
Pioneer Woman Mac And Cheese Egg Rolls