Mac and Cheese Quesadillas (Print Version)

Melty cheddar, macaroni, and golden tortillas unite in a handheld comfort classic everyone will crave.

# Ingredients:

→ Pasta

01 - 1 cup elbow macaroni, uncooked

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1 1/2 cups shredded sharp cheddar cheese
06 - 1/4 cup 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 flour tortillas (8-inch diameter)
12 - 2 tablespoons unsalted butter, for cooking

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain thoroughly and set aside.
02 - In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Sprinkle in the all-purpose flour and whisk constantly for 1 minute.
03 - Gradually pour in the whole milk while whisking to form a smooth mixture. Continue cooking and stirring for 2 to 3 minutes, until the sauce thickens.
04 - Reduce heat to low. Add shredded cheddar cheese, mozzarella cheese, mustard powder, garlic powder, salt, and black pepper. Stir until the sauce is fully melted and creamy.
05 - Add the drained macaroni to the cheese sauce, stirring gently to coat all the pasta. Remove the saucepan from heat.
06 - Lay out four tortillas. Evenly spread about 1/2 cup of the mac and cheese mixture onto each tortilla, leaving a 1/2-inch border. Top each with a second tortilla.
07 - Heat a large skillet or griddle over medium heat. Melt a small amount of unsalted butter. Place one assembled quesadilla in the skillet and cook for 2 to 3 minutes per side, pressing gently, until both sides are golden brown and crisp. Repeat for remaining quesadillas, adding more butter as needed.
08 - Remove cooked quesadillas from the skillet and let rest for 1 to 2 minutes before slicing into wedges. Serve immediately while hot.

# Notes:

01 - For best results, cook quesadillas over moderate heat to ensure a crisp exterior without burning the tortillas.

Go Back