Save My friend Tini showed up to game night with a tray of these golden, crackling rolls, and I thought they were traditional pork lumpia until I bit in. The creamy cheese and pasta spilled out, and everyone in the room went silent for a second before we all started laughing. She just grinned and said she had leftover mac and cheese and got bored. That night, those rolls disappeared faster than anything else on the table.
I made these for my nephew's birthday party last spring, and the kids lined up like it was a food truck. One mom asked if I catered, and I had to admit I just wrapped pasta in wrappers and hit a button. The air fryer did all the work while I cleaned up, and they came out shatteringly crisp with molten cheese centers. Even the picky eaters came back for seconds.
Ingredients
- Elbow macaroni: The small tubes hold onto cheese beautifully and fit neatly into narrow wrappers without poking through.
- Unsalted butter: Gives you control over saltiness and makes the roux silky smooth.
- All-purpose flour: Thickens the sauce just enough so it clings to every piece of pasta without turning gluey.
- Whole milk: Creates that creamy base, though I have used two percent in a pinch and it still worked.
- Sharp cheddar cheese: Brings the tangy punch that makes mac and cheese taste like mac and cheese, not just pasta soup.
- Mozzarella cheese: Melts into those gorgeous cheese pulls when you bite in.
- Salt, black pepper, smoked paprika: Simple seasonings that wake up the cheese without fighting it.
- Lumpia wrappers: Thinner and crispier than egg roll wrappers, they shatter beautifully in the air fryer.
- Egg: Acts like edible glue to keep the rolls sealed tight during cooking.
- Cooking spray or neutral oil: Just a light mist turns the wrappers golden and crackling.
Instructions
- Cook the pasta:
- Boil the macaroni in well-salted water until it still has a tiny bite in the center. Drain it fast so it does not get mushy, because soggy pasta makes soggy rolls.
- Build the roux:
- Melt the butter over medium heat and stir in the flour, letting it bubble gently for a full minute so the raw flour taste cooks out. It should smell toasty and look like wet sand.
- Make the cheese sauce:
- Pour in the milk slowly while whisking to avoid lumps, then let it simmer until it coats the back of a spoon. Stir in both cheeses until they melt into a glossy, stretchy sauce.
- Season and combine:
- Add the salt, pepper, and paprika, then fold in the cooked macaroni until every piece is slicked with cheese. Let it cool on the counter until you can handle it without burning your fingers.
- Fill the wrappers:
- Lay a wrapper flat, spoon a small mound of mac and cheese near the bottom edge, then fold the sides in like you are tucking in a baby. Roll it up tight and seal the edge with a dab of beaten egg.
- Air-fry until golden:
- Preheat the air fryer, mist the rolls with oil, and cook them in a single layer, flipping halfway through. They are done when they turn deep gold and sound hollow when you tap them.
Save The first time I served these at a potluck, someone asked if they were dessert because they looked so perfect and golden. When they bit in and tasted cheddar, their face went through about five emotions before landing on pure joy. That is when I knew this recipe was a keeper.
Flavor Variations
Stir in crumbled bacon or diced ham for a smoky, salty bite that makes these feel like a full meal. I have also folded in chopped pickled jalapenos when I wanted heat, and the tangy brine cut through the richness perfectly. For a grown-up version, try mixing in a handful of sauteed mushrooms and a pinch of truffle salt.
Storage and Reheating
These keep in the fridge for up to three days in an airtight container, though the wrappers soften a little. To bring back the crunch, pop them in the air fryer at 180 degrees C (350 degrees F) for about 4 minutes. You can also freeze the unbaked rolls on a tray, then transfer them to a freezer bag and air-fry them straight from frozen, adding a few extra minutes to the cook time.
Serving Suggestions
I love dunking these in sriracha mayo or a tangy ranch dip, but plain ketchup works too if you want that nostalgic feel. They are perfect for game day spreads, after-school snacks, or any time you want something comforting that does not require a fork.
- Serve alongside a crisp green salad to balance the richness.
- Pair with a cold beer or iced tea for a casual party vibe.
- Set out a few dipping sauces and let everyone choose their own adventure.
Save Every time I make these, someone asks for the recipe, and I love watching their face when I tell them how simple it is. There is something magic about wrapping up something familiar and turning it into something completely new.
Recipe Q&A Section
- → What type of wrappers can I use for these rolls?
Lumpia wrappers are traditional, but spring roll wrappers can be a great alternative if unavailable.
- → How do I ensure the filling doesn't leak during cooking?
Make sure the mac and cheese filling is thick enough and use the beaten egg to seal the edges tightly before air-frying.
- → Can these rolls be baked instead of air-fried?
Yes, baking at 200°C (400°F) for about 15-20 minutes until crisp is a suitable alternative.
- → What dipping sauces pair well with these rolls?
Ketchup, sriracha, or cheese sauces complement the flavors beautifully.
- → Is it possible to add extra ingredients to the filling?
Absolutely, crispy bacon bits or chopped scallions add flavor, and a dash of hot sauce provides a spicy kick.