Our guests this week on our CTV Windsor segment was Chef Glenn VanBlommestein, Certified Chef de Cuisine at Oxley Estate Winery.
Chef Glen create a twist on a well-loved comfort food for us: Macaroni & Cheese Spring Rolls.
They were so tasty we almost didn’t want to share the recipe with anyone else, but, we caved to peer pressure. Enjoy!
- 8 ounces macaroni noodles
- 4 tablespoons butter
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup 18% cream
- 1 cup milk
- 1 teaspoon Dijon mustard
- 3 cups shredded Old, White Cheddar cheese
- 1 cup soft bread crumbs, tossed with 1 ½ tablespoons melted butter
- Heat oven to 375°. Grease a 2-quart baking dish.
- Cook macaroni following package directions. Drain in a colander and rinse with hot water.
- In a medium saucepan, melt the butter over medium heat. Stir in flour until smooth and bubbly. Add the salt, pepper, cream, and milk and cook, stirring constantly, until thickened. Add mustard and 2 cups of the cheese. Continue cooking, stirring, until cheese is melted.
- Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese. Scatter the buttered bread crumbs evenly over the cheese layer.
- Bake for about 25 minutes, until lightly browned and bubbly.
- Cool and refrigerate 4 hours minimum.
For spring rolls:
- 1 pkg spring roll skins
- 20 pieces of yellow cheddar cheese cut into 2.5” x ¼”
- A bit of flour slurry to seal the spring rolls
- Deep frying pan filled 2” deep to fry the spring rolls at 350° F
- Cut the mac and cheese into “fingers” 3” x ½ “x ½”
- Place on the spring roll skin according to demonstration.
- Place a piece of yellow cheddar cheese on the mac and cheese and press in, slightly.
- Roll spring roll and seal with flour slurry.
- Fry in oil until golden, about 2 minutes.
- Drain on paper towels and serve with honey mustard or a dip of your choice.