Buffalo Chicken Mac Crunch Rolls

Ingredients

Buffalo mac filling

• 100 g dry small elbow macaroni
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• ⅓ cup (80 mL) milk
• ¾ cup (80 g) shredded cheddar
• 200 g fully cooked shredded chicken breast
• 2 tbsp (30 g) vinegar-based cayenne hot sauce

Rolls

• 8 large egg-roll wrappers, about 6–7 inches square
• 2 tbsp water, for sealing
• 1 tbsp neutral oil, for brushing all rolls

Cool chive dip

• ½ cup (115 g) plain Greek yogurt
• 1 tsp lemon juice
• ¼ tsp garlic powder
• 1 tbsp chopped chives

Equipment

Air fryer, saucepan, colander, pastry brush, thermometer

Allergens and ingredient notes: Wheat, milk; wrappers may contain egg. Use large egg-roll wrappers, not small wonton wrappers.

Step by step

1. Cook macaroni in boiling water according to the package until just tender; drain thoroughly. Melt butter in a saucepan over medium-low, stir in flour, and cook 1 minute. Gradually whisk in milk. Simmer gently for 1–2 minutes until thickened, then remove from heat and stir in cheddar until melted.
2. Fold in drained pasta, the fully cooked chicken, and hot sauce. Spread filling in a shallow bowl and cool about 15 minutes, until warm rather than hot. It should mound on a spoon with no loose liquid. Divide into 8 equal portions.
3. Lay one wrapper in a diamond shape on a clean board. Add one filling portion, about ⅓ cup, just below the center. Fold the lower corner over the filling, fold both sides inward, and roll snugly upward. Moisten the final edge with a little sealing water and press closed. Repeat for 8 rolls, keeping unused wrappers covered with a damp towel.
4. Preheat the air fryer to 375°F (190°C) according to its manual. Brush all sides of the rolls with the listed oil, dividing it evenly. Place 4 rolls seam-side down in one layer with gaps. Air-fry 10–14 minutes, turning at 6 minutes, until golden and crisp and the chicken-mac filling reaches 165°F (74°C). Repeat with the remaining 4 rolls.
5. Mix yogurt, lemon juice, garlic powder, and chives while the rolls cook. Rest hot rolls 3 minutes before cutting diagonally. Serve 2 rolls per person with one quarter of the dip.

The Devotti twist: A thick homemade cheese sauce keeps the buffalo mac inside the wrapper, while air-frying gives a crisp shell around the creamy center.

Air-fryer setup and batch notes

This recipe includes stovetop pasta and sauce preparation before air-frying. Use fully cooked chicken, cool the filling before wrapping, seal firmly, and place seams down so the rolls stay closed. Do not overfill or crowd the basket.

Appliances vary: use the listed time as a starting range, check early, leave space for airflow, and follow your model’s manual for preheating and compatible cookware. Use the stated doneness cues and internal temperatures rather than time alone.

Make ahead and storage

Refrigerate cooked rolls and dip separately within 2 hours for up to 3 days, or the chicken’s original storage limit if sooner. Reheat rolls until the centers reach 165°F (74°C). The shell will soften in storage but can crisp again on reheating.