Servings: 8-10
Total time: 40 Minutes, including chilling time
For pasta:
1 cup elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
½ teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon ground black pepper
For sauce:
½ cup ranch dressing
1-2 teaspoons hot sauce
¼ teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon ground black pepper
For eggrolls:
2-3 quarts vegetable oil, for frying
12 large eggroll wrappers
1 egg, beaten
For pasta: Set a large pot of salted water to boil over medium-high heat. Add macaroni and cook until al dente, about 9 minutes. Drain and set aside.
Melt butter in a large saucepan over medium heat. Whisk in flour and cook until golden, about 1-2 minutes. Whisk in milk gradually until smooth and then cook, stirring constantly, until thickened, about 3-4 minutes.
Remove from heat and stir in cheddar, Parmesan, kosher salt and pepper, until all cheese is melted and sauce is completely smooth. Add macaroni and toss to coat.
Spread macaroni and cheese out in an even layer on a parchment-lined baking sheet and refrigerate until room temperature, about 5-10 minutes.
For sauce: Whisk together ranch dressing, hot sauce, kosher salt and pepper until smooth.
Refrigerate until ready to serve.
For eggrolls: Meanwhile, heat oil in large heavy-bottomed pot or Dutch oven to 375°F.
Spoon 2 tablespoons of macaroni-and-cheese onto center of each eggroll wrapper and brush edges with egg. Fold bottom of wrapper up and over filling, tucking in sides, rolling tightly to seal.
Repeat with remaining wrappers and filling.
Fry eggrolls in batches until golden-brown and crisp, about 2-3 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve eggrolls hot with spicy ranch dipping sauce. Enjoy!