Cubano Mac and Cheese Egg Roll

Creamy mac and cheese rolled up in an egg roll wrapper with Cubano sandwich ingredients like ham, pickles, and roast pork.

Prep Time45

Cook Time20

Total Time1 5

Servings: egg rolls

Calories: 409kcal

Bring a pot of heavily salted water to a boil and add in the pasta. Cook according to package to al dente, about 8 minutes. Reserve 1/2 cup of the pasta cooking water just before straining it.
Meanwhile, whisk together the evaporated milk and cornstarch in a bowl until combined.
Melt the butter in a frying pan and add in the milk mixture. Bring to a simmer and watch as it thickens. Remove from heat
Add the pasta, cheese, and pasta cooking water to the pan and stir. Continue to stir until all the cheese melts. Be patient- if you added it all when the pasta is still hot it should eventually melt. If it doesn't melt, put it over low heat for a minute, and continue to stir, taking it on and off the heat every minute or so. Just be careful about overheating because the sauce will break if it gets too hot.

Preheat oven in a heavy pot to 350. Start making the rolls as the oil heats, keeping an eye on it so it doesn't get too hot.
Whisk the egg in a small bowl with a splash of water.
Lay one of the wrappers out on the work surface. Brush two sides and a corner with the egg wash.
Add a slice of cheese so it is a square of cheese within the square wrapper. Add the ham on top, cutting off any extra ham so that the ham is pretty much the same size and shape as the cheese.
Place down 3 pickle chips in a line, so that the line is dividing the wrapper between the egg washed corner and the dry corner. Top with some pork and a small scoop of the mac and cheese.
Roll the wrapper around the filling starting with the dry side. Roll it over half way, then fold in the sides and roll it the rest of the way. Make sure it is sealed on all edges. Continue to make the rest of the egg rolls.
Fry in batches of 2 -4 depending on how big the pot is. Fry until uniformly brown and crispy, and remove them from the oil if you see any of the cheese leaking out.
Transfer to a wire rack to cool, then serve with the honey mustard.