Mac and Cheese Quesadillas (Printable)
Crispy tortillas filled with creamy, cheesy macaroni for the ultimate comfort food fusion.
# What You Need:
→ For the Mac and Cheese
01 - 1 cup elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 3/4 cup whole milk
05 - 1 1/4 cups shredded cheddar cheese
06 - 1/4 teaspoon salt
07 - 1/8 teaspoon black pepper
08 - Pinch of paprika (optional)
→ For the Quesadillas
09 - 4 large flour tortillas (10-inch)
10 - 1/2 cup shredded Monterey Jack cheese
11 - 2 tablespoons unsalted butter, for frying
# How To Make It:
01 - Cook the macaroni in salted boiling water according to package directions. Drain thoroughly and set aside.
02 - In a medium saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
03 - Gradually whisk in the milk, stirring constantly until the mixture thickens, about 2 minutes. Remove from heat and stir in the cheddar cheese until melted and smooth. Season with salt, pepper, and paprika.
04 - Add the drained macaroni to the cheese sauce and mix well until evenly coated. Let cool slightly for easier handling.
05 - Lay out a tortilla on a flat surface. Spread 1/4 of the mac and cheese over half of the tortilla. Sprinkle with 2 tablespoons Monterey Jack cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas.
06 - Heat a large skillet or griddle over medium heat. Melt a small amount of butter and cook each quesadilla for 2–3 minutes per side, until golden brown and crispy, pressing gently with a spatula to ensure even cooking.
07 - Transfer to a cutting board and let cool for 1 minute. Cut into wedges and serve immediately.
# Expert Tips:
01 -
- Its the love child of two comfort foods that should have been together forever
- The crispy tortilla exterior gives way to the most velvety, cheesy interior imaginable
02 -
- Cooling your mac and cheese for at least 10 minutes before assembling is not optional—hot filling will make your tortillas soggy and fall apart
- Do not overfill your quesadillas or the cheese will burst out the sides while frying, and while that still tastes amazing, it makes a mess of your pan
03 -
- Shredding your own cheese instead of buying pre-shredded makes a huge difference in how smoothly it melts
- A cast iron skillet gives you the most even heat and consistently crispy results