📖 Instructions

1. Cook the Macaroni: In a large pot, bring salted water to a boil. Add the macaroni and cook according to package directions until al dente. We don't want mushy noodles, folks!
2. Make the Cheese Sauce: While the macaroni is cooking, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. This is what's going to thicken our sauce beautifully.
3. Add the Milk and Cheese: Gradually whisk in the milk until the sauce is smooth. Bring to a simmer, then reduce the heat to low. Stir in the shredded cheese until melted and creamy. Season with salt, pepper, and a pinch of nutmeg. Don't be shy with the cheese!
4. Combine Macaroni and Cheese Sauce: Drain the macaroni and add it to the cheese sauce. Stir until well combined. Taste and adjust seasonings as needed. This is your chance to get creative - maybe a dash of hot sauce?
5. Cool the Mac & Cheese: Spread the mac & cheese on a baking sheet to cool quickly. You want it to be cool enough to handle without burning yourself. This step is crucial!
6. Prepare the Spring Roll Wrappers: Lay a spring roll wrapper on a clean, dry surface. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out. These things can get brittle fast!
7. Fill the Spring Rolls: Place about 2-3 tablespoons of the cooled mac & cheese in the center of the wrapper. Be careful not to overfill!
8. Roll the Spring Rolls: Fold the bottom corner of the wrapper over the filling. Fold in the sides, then roll tightly towards the top corner. Moisten the top corner with a little water to seal. Think of it like wrapping a little cheesy burrito.
9. Heat the Oil: Pour enough oil into a deep fryer or large pot to reach a depth of about 3 inches. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
10. Fry the Spring Rolls: Carefully add the spring rolls to the hot oil, a few at a time. Fry for 2-3 minutes, or until golden brown and crispy. Keep an eye on them – they brown quickly!
11. Drain and Serve: Remove the spring rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce. I personally love a spicy sriracha mayo!