Mac and Cheese Quesadillas Recipe

Introduction

Crisp tortillas filled with creamy mac and cheese create a comforting and delicious American-Mexican fusion meal. These Mac and Cheese Quesadillas are perfect for lunch or a satisfying snack that combines familiar flavors in a fun new way.

Ingredients

• 1 cup (90 g) elbow macaroni, uncooked
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup (240 ml) whole milk
• 1 1/2 cups (150 g) shredded sharp cheddar cheese
• 1/4 cup (25 g) shredded mozzarella cheese
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 medium (20 cm) flour tortillas
• 2 tablespoons unsalted butter, for cooking

Instructions

1. Step 1: Boil a pot of salted water and cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
2. Step 2: 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.
3. Step 3: 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.
4. Step 4: Reduce heat to low and stir in the shredded cheddar cheese, shredded mozzarella cheese, mustard powder, garlic powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth and creamy.
5. Step 5: Add the cooked macaroni to the cheese sauce and stir gently to coat evenly. Remove from heat.
6. Step 6: Lay out four flour tortillas and evenly spread about 1/2 cup of the mac and cheese mixture on each, leaving a 1/2-inch border around the edges.
7. Step 7: Place a second tortilla on top of each filled tortilla to form quesadillas.
8. Step 8: Heat a large skillet or griddle over medium heat and melt a small amount of unsalted butter. Carefully place the quesadillas in the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and crisp.
9. Step 9: Add more butter to the skillet as needed for additional quesadillas, cooking each for 2-3 minutes per side until crispy and golden.
10. Step 10: Remove the cooked quesadillas and let them rest for 1-2 minutes before cutting into wedges. Serve hot.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the cheese sauce.
• Try adding cooked bacon or sautéed vegetables inside the quesadilla for more texture and taste.
• Use whole wheat or corn tortillas for a different texture and flavor profile.
• To make it vegan, substitute dairy with plant-based milk and vegan cheese alternatives.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispness, or warm briefly in the microwave. Avoid microwaving for too long to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any small pasta shape like shells, rotini, or penne will work well in this recipe.

How can I prevent the quesadillas from becoming soggy?

Make sure the cheese sauce is thick and not too runny. Cooking the quesadillas over medium heat with butter helps them crisp up nicely.

Mac and Cheese Quesadillas Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

Crisp flour tortillas filled with creamy homemade mac and cheese create a delightful American-Mexican fusion meal. This easy-to-make lunch recipe features tender elbow macaroni enveloped in a rich cheddar and mozzarella cheese sauce, sandwiched and toasted in buttery tortillas until golden brown and crisp.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 portions 1x
• Category: Lunch
• Method: Frying
• Cuisine: American-Mexican Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta Component

• 1 cup (90 g) elbow macaroni, uncooked

Cheese Sauce Component

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup (240 ml) whole milk
• 1 1/2 cups (150 g) shredded sharp cheddar cheese
• 1/4 cup (25 g) shredded mozzarella cheese
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Quesadilla Assembly

• 8 medium (20 cm) flour tortillas
• 2 tablespoons unsalted butter, for cooking

Instructions

1. Cook the Macaroni: Boil a pot of salted water and cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
2. Prepare the Roux: 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 to form a smooth paste.
3. Create the Cheese Sauce Base: Gradually pour in the whole milk while whisking continuously until the mixture is smooth. Cook for 2-3 minutes, stirring frequently until the sauce thickens.
4. Melt in the Cheese and Seasonings: Reduce heat to low. Stir in shredded cheddar, mozzarella, mustard powder, garlic powder, salt, and black pepper. Continue stirring until the cheese melts fully and the sauce is smooth and creamy.
5. Combine Macaroni and Sauce: Add the drained macaroni to the cheese sauce, stirring gently to coat every noodle evenly. Remove from heat.
6. Assemble the Quesadillas: Lay out four flour tortillas. Spread about 1/2 cup of the mac and cheese mixture evenly over each tortilla, leaving a 1/2-inch border.
7. Top the Quesadillas: Place a second flour tortilla over the filling on each prepared tortilla to make a sandwich.
8. Cook the Quesadillas – First Side: Heat a large skillet or griddle over medium heat. Melt a small amount of unsalted butter. Carefully place the quesadillas onto the skillet and cook for 2-3 minutes, pressing gently with a spatula, until golden brown and crisp.
9. Cook the Quesadillas – Second Side: Add more butter if needed. Flip the quesadillas and cook for an additional 2-3 minutes until the other side is also golden and crisp.
10. Rest and Serve: Remove quesadillas from skillet and let rest for 1-2 minutes. Cut into wedges and serve hot for best flavor and texture.

Notes

• Use whole milk for a creamier cheese sauce, but you can substitute with 2% milk if preferred.
• Ensure macaroni is cooked al dente to prevent mushy quesadilla filling.
• Press gently with a spatula while cooking to help the filling bind and tortillas crisp evenly.
• You can add a pinch of smoked paprika or chili powder to the cheese sauce for a smoky or spicy twist.
• Butter the skillet rather than the tortillas for easier flipping and more even browning.
• Allow quesadillas to rest briefly before slicing to avoid cheese oozing out immediately.

Keywords: Mac and Cheese, Quesadillas, American-Mexican Fusion, Comfort Food, Lunch, Easy Recipe, Vegetarian