• 8 oz. elbow macaroni
• 3 tablespoons butter
• 2 oz. cream cheese, cubed (1/4 of an 8 oz. package)
• 3 tablespoons all-purpose flour
• 1 teaspoon mustard powder
• 1 1/2 cups whole milk
• 1 teaspoon table salt
• 1 teaspoon freshly ground black pepper
• 3 cups freshly grated cheddar cheese (about 12 oz.)
• 12 large (6″) square egg roll wrappers
• vegetable oil (for deep frying)
• ranch dressing, for serving (optional)

Cook the macaroni to just al dente according to the package directions.  Drain, rinse under cold running water to stop it from cooking and set aside.

Meanwhile, in a large saucepan, melt the butter and cream cheese over medium-high heat, whisking them together.  Add the flour and mustard powder and give it a good whisk.  Slowly add the milk, letting it heat to just short of boiling, whisking constantly until smooth.  Add the salt and pepper and fold in the cheddar a bit at a time, whisking until fully melted into a nice creamy cheese sauce.

Mix in the drained pasta and stir with a wooden spoon for three to five minutes, until the pasta is coated and the sauce is thickened a bit (you don’t want it too runny as an egg roll filling).

To assemble the rolls, fill a small bowl with water.  Use a finger to wet the edges of an egg roll wrapper, then lay it out diagonally with a corner pointing at you.  Place about 1/4 cup of the mac and cheese in a little horizontal pile just below the middle of the square.  From the bottom, roll the point up and over the filling, then fold the left and right sides toward the middle, making an envelope.  Tuck everything in cleanly and roll until you have a tight log., making sure the edges are sealed (use another wet finger if needed).  Set the roll aside and repeat to make the rest. (YouTube has videos on how to fill egg rolls, and most egg roll packages have diagrams, do don’t let this freak you out.)

Pour about two inches of oil into a Dutch oven or deep pan and heat over medium-high heat.  You’ll know it’s hot enough when you stick the end of a wooden spoon in the oil and little bubbles percolate to the surface.  Working in batches so that the rolls don’t touch, carefully position them in the hot oil, seam side down.  Keep an eye on them, and as they turn golden brown, rotate them gently with a fork until they are a perfectly uniform crispy and crunchy, about 5 minutes total.

Using tongs, carefully remove the rolls to paper towels to absorb the extra oil.  Let them rest about 5 minutes; they will still be hot.

Serve with ranch dressing for dipping if you’d like.