Mac and Cheese Quesadillas (Printable)

Crisp tortillas filled with creamy mac and cheese for a comforting American-Mexican inspired fusion meal.

# Components:

→ Pasta Component

01 - 1 cup (90 g) elbow macaroni, uncooked

→ Cheese Sauce Component

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup (240 ml) whole milk
05 - 1 1/2 cups (150 g) shredded sharp cheddar cheese
06 - 1/4 cup (25 g) shredded mozzarella cheese
07 - 1/2 teaspoon mustard powder
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Quesadilla Assembly

11 - 8 medium (20 cm) flour tortillas
12 - 2 tablespoons unsalted butter, for cooking

# Directions:

01 - Boil a pot of salted water and cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
02 - In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly.
03 - Gradually pour in the whole milk while whisking continuously until the mixture is smooth. Continue to cook for 2-3 minutes, stirring, until the sauce thickens.
04 - Reduce the heat to low. Stir in the shredded cheddar cheese, shredded mozzarella cheese, mustard powder, garlic powder, salt, and black pepper. Continue to stir until the cheese is fully melted and the sauce is smooth and creamy.
05 - Add the cooked and drained macaroni to the cheese sauce. Stir gently to ensure every piece of pasta is evenly coated. Remove the saucepan from the heat.
06 - Lay out four of the flour tortillas. Evenly spread approximately 1/2 cup of the mac and cheese mixture over each of these tortillas, leaving a roughly 1/2-inch border around the edges.
07 - Place a second flour tortilla on top of the mac and cheese filling on each of the prepared tortillas.
08 - Heat a large skillet or griddle over medium heat. Melt a small amount of unsalted butter. Carefully place the assembled quesadillas onto the hot skillet. Cook for 2-3 minutes per side, pressing down gently with a spatula, until each quesadilla is golden brown and crisp.
09 - Add more butter to the skillet as needed for subsequent batches. Continue to cook each quesadilla for another 2-3 minutes, until the other side is also golden brown and crisp.
10 - Remove the cooked quesadillas from the skillet. Allow them to rest for 1-2 minutes before cutting into wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • Uses ingredients you likely already have in your pantry and fridge
  • Great for using up leftover macaroni and cheese
  • Ready in about thirty five minutes with minimal prep
  • Vegetarian and family friendly
  • Makes a satisfying hand-held meal for lunch boxes or weeknight dinners
02 -
  • Packed with protein and calcium from the cheese and milk
  • Satisfies cravings for both tacos and comfort food in one
  • Can be customized with endless mix ins for a new twist each time
03 -
  • Let the cooked pasta sit for a minute after draining to shed any extra water
  • Shred your own cheese for the smoothest sauce and best melting
  • Wipe out the skillet between batches for perfect golden quesadillas each time

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