Save My nephew wandered into the kitchen one afternoon while I was rolling lumpia for a party, saw the leftover mac and cheese in a bowl, and asked if I could put it inside the wrappers. I laughed at first, but the idea stuck. An hour later, we pulled the first batch out of the air fryer, golden and crackling, and he declared it the best thing he'd ever eaten. That silly experiment became the star of every gathering since.
I made these for a potluck once, setting them on the table without much fanfare. Within minutes, the platter was empty, and a friend pulled me aside to ask if I'd brought more. The way people hovered near the kitchen, hoping for a second round, told me everything. It was the kind of quiet chaos that happens when food hits just right.
Ingredients
- Elbow macaroni: The classic shape holds the cheese sauce perfectly, and cooking it just to al dente keeps it from going mushy when wrapped and fried.
- Unsalted butter: Forms the base of the roux and lets you control the salt level in the sauce.
- All-purpose flour: Thickens the sauce into something rich and cling-to-the-pasta creamy without any graininess.
- Whole milk: Adds body and a gentle richness that balances the sharpness of the cheese.
- Sharp cheddar cheese: Brings bold, tangy flavor that stands up to the crispy wrapper and doesn't disappear in the filling.
- Mozzarella cheese: Melts into long, stretchy strands and adds a mild creaminess that softens the cheddar's edge.
- Salt, black pepper, smoked paprika: Season the sauce with warmth and a hint of smokiness that deepens the overall flavor.
- Lumpia wrappers: Thin, delicate, and they crisp up beautifully in the air fryer, turning golden and shattering with each bite.
- Egg: Seals the rolls tight so the filling stays inside and the wrapper fries evenly.
- Cooking spray or neutral oil: A light coating ensures crisp, even browning without soaking the wrappers in grease.
Instructions
- Cook the pasta:
- Boil the macaroni in salted water until just tender with a bit of bite, then drain it well. This keeps it from turning soft and mushy once it's wrapped and cooked again.
- Make the roux:
- Melt the butter in a saucepan over medium heat, stir in the flour, and cook for a minute until it smells toasty. This base will thicken the sauce and give it a smooth, velvety texture.
- Build the sauce:
- Whisk in the milk slowly, stirring constantly until the mixture thickens and coats the back of a spoon. Add the cheddar and mozzarella, stirring until melted into a glossy, unified sauce.
- Season and combine:
- Stir in salt, pepper, and smoked paprika, then fold in the cooked macaroni until every piece is coated. Let it cool for 10 to 15 minutes so it's thick enough to scoop and roll without oozing.
- Fill the wrappers:
- Lay a wrapper flat, spoon 2 to 3 tablespoons of filling near the bottom edge, fold in the sides, and roll tightly. Brush the top edge with beaten egg to seal it shut, then set aside and repeat.
- Air-fry to golden:
- Preheat the air fryer to 200°C, lightly spray or brush the rolls with oil, and arrange them in a single layer. Cook for 8 to 10 minutes, flipping halfway, until they're crisp and deeply golden.
- Serve warm:
- Pull them out, let them cool for a minute, and serve with ketchup, sriracha, or a warm cheese dip on the side.
Save A friend once told me these reminded her of comfort food from two different childhoods meeting in the middle. She grew up with lumpia at family parties, and her husband grew up with mac and cheese on weeknights. Watching them share a plate, laughing and dipping rolls in sauce together, made me realize food can be a quiet bridge between stories.
Flavor Variations
Stir crispy bacon bits or chopped scallions into the cooled mac and cheese for a savory punch that makes each bite even more satisfying. A spoonful of hot sauce mixed into the filling before rolling adds a gentle heat that lingers. You can also swap half the cheddar for pepper jack if you want a sharper, spicier edge.
Storage and Reheating
Store leftover rolls in an airtight container in the fridge for up to three days. Reheat them in the air fryer at 180°C for 4 to 5 minutes to bring back the crispness, or warm them in a regular oven if you don't have an air fryer handy. They'll taste almost as good as they did fresh, especially if you let them cool slightly before storing so they don't steam and soften.
Serving Suggestions
These rolls shine as finger food at parties, but they also work as a fun side dish for casual dinners or game nights. Pair them with a tangy ketchup, a drizzle of sriracha mayo, or a warm cheese dip spiked with a little garlic. A simple green salad on the side balances the richness and keeps the meal from feeling too heavy.
- Serve them straight from the air fryer while they're still crackling hot.
- Arrange them on a platter with small bowls of dipping sauces for easy sharing.
- Garnish with a sprinkle of chopped parsley or sliced scallions for a fresh, bright finish.
Save There's something deeply satisfying about pulling a tray of these golden rolls from the air fryer and watching people reach for them before they've even cooled. They're proof that the best recipes sometimes come from saying yes to a wild idea and seeing where it takes you.