Print

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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/mac-and-cheese-quesadillas-recipe/