Ingredients
- 8 ounce uncooked elbow macaroni
- 2 cup shredded gruyere chesse
- 1/2 cup grated parmesan cheese
- 1 cup cream
- 1/4 cup butter
- 1 pinch salt
- 1 pinch egg whisked for an egg wash
- 16 pinch 8x8 spring roll wrappers
Preparation
Baking Directions:
Cook macaroni according to the package directions.
Drain.
In a saucepan, melt butter over medium heat.
Add cream slowly, stirring constantly.
Stir in cheeses and cook over low heat until cheese is melted and the sauce is starting to thicken.
Add macaroni.
Stir well.
Transfer mixture into hotel pan.
Be sure to spread mixture evenly with wooden spoon, making sure it is well blended and even.
Let mixture chill completely in refrigerator for 2 hours, then cover with plastic wrap.
Continue to chill for 3 additional hours (total 5 hours).
Place 2 wrappers on a cutting board in a diamond shape facing you.
Using a pastry brush, egg wash the edges of the wrapper.
Spoon 3 ounces of mac and cheese mixture onto the center of the wrapper.
Forming a log shape, spread the pasta from left to right leaving 1 inch of the wrapper exposed on each side.
Fold over the left & right sides of the wrapper so that it is tight to the mac and cheese.
Fold over the side closest to you so that it is also tight to the pasta.
Be careful not to tear the wrappers.
Holding onto each side with your thumb and forefingers, roll away from you until the spring roll is completely formed like a cigar.
Let rolls sit for 15 minutes before cooking.
Place on the grill at medium heat, constantly rotating until the skin is crispy and golden brown (approximately 5 minutes).
