Gameday Recipe: Bacon Buffalo Blue Mac ‘n Cheese Rolls


Mac ‘n Cheese Rolls

  • 1 box Annie’s Homegrown Shells & White Cheddar Mac ‘n Cheese
  • 3 tablespoons Frank’s Red Hot sauce
  • 2 tablespoon butter, unsalted
  • 1 tablespoon milk
  • 1/4 cup bacon, crumbled
  • 2 teaspoons cornstarch
  • 1/4 cup blue cheese, crumbled
  • 1-2 tablespoons fresh parsley, chopped
  • 1 package egg roll wrappers
  • 1 egg, scrambled
  • oil, to fry


  • blue cheese dressing
  • 1/2 cup sour cream
  • 2 tablespoons Frank’s Red Hot
  • 1 lime


Mac ‘n Cheese Rolls

  1. Make boxed Annie’s Shells & White Cheddar per instructions (boil water, cook pasta, drain).
  2. Instead of box instructions for adding milk and butter, add the milk, butter, Frank’s and bacon listed in this recipe.
  3. Add cornstarch and mix well.
  4. Allow mixture to cool completely. I placed in refrigerator for about 20-30 minutes.
  5. Heat oil to 350 F.
  6. When pasta mix has cooled, mix in blue cheese crumbles and parsley.
  7. Add a heaping tablespoon of mixture in center of egg roll wrapper and fold.
  8. Seal the last fold with egg wash and close roll well.
  9. Fry until golden. Remove to drain and cool to handle.


  1. Mix Frank’s with sour cream and a simple squeeze of the lime well.

Finish Rolls

  1. Top fried rolls with blue cheese dressing and buffalo sauce.