Bacon Mac And Cheese Eggrolls With Quick Ranch Recipes

Steps:

• Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
• Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
• Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
• Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
• Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.

Steps:

• Boil noodles to al dente in salted water. Set aside.
• Melt butter in a saucepan until hot, then add the flour and cook, whisking, until light blonde in color. Add milk to roux and whisk to combine, then add Cheddar and Monterey Jack cheeses. Add garlic powder and onion powder.
• Mix sauce with macaroni and add salt and pepper.
• Add 2 tablespoons macaroni to a wonton wrapper. Tuck in each side, then roll up, sealing shut with some egg wash.
• Heat several inches of oil in a Dutch oven until it registers 350 degrees F on a deep-frying thermometer. Fry the egg rolls in batches, turning occasionally to brown evenly, until golden brown and crispy, 4 to 5 minutes.
• Place egg rolls on paper towels and sprinkle with salt, pepper and smoked paprika. Cut egg rolls in half and garnish with chives and additional smoked paprika.