Mac and Cheese Squares

8 ounces elbow macaroni

3 tbsp butter

2 ounces cream cheese

3 tbsp all-purpose flour

1 tsp mustard powder

1 1/2 cups whole milk

1 tsp salt

1 tsp pepper

3 cups cheddar cheese

12 large (6-inch) square egg roll wrappers

1 tbsp avocado oil

1. Preheat the oven to 400F.  
2. Cook the macaroni to the package directions.  Drain and soak in cold water until cool.  Drain and set aside.
3. In large saucepan, melt the butter and cream cheese over medium heat, whisking them together.   Slowly add the flour and mustard powder and give it a good whisk.   Slowly add the milk, letting it heat to just short of boiling while whisking.  Add the salt and pepper and begin adding the cheese.  Keep whisking until fully melted into a creamy cheese sauce.
4. Mix in the drained cooked pasta and stir with a wooden spoon until the pasta is coated and the sauce is thickened a bit to make a good egg roll filling.
5. To assemble the rolls, fill a small bowl with water.  Place about 1/4 cup of mac and cheese into the egg roll.  Roll up and dip finger into water to seal the edges.  Make sure all edges are sealed.
6. Spray with a small amount of avocado oil.  Place in air fryer for 6 minutes, turning halfway through or until golden brown.