Sloppy Joe Mac Cheese Wrap (Print Version)
Ground beef, rich cheese sauce, and tortillas combine for a hearty, irresistibly cheesy hand-held meal.
# Ingredients:
→ Sloppy Joe Filling
01 -
1 pound ground beef
02 -
1 medium onion, diced
03 -
1 red bell pepper, diced (optional)
04 -
3 cloves garlic, minced
05 -
1/2 cup ketchup
06 -
2 tablespoons tomato paste
07 -
2 tablespoons brown sugar
08 -
1 tablespoon yellow mustard
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon chili powder
11 -
1/2 teaspoon smoked paprika
12 -
Salt and black pepper, to taste
→ Mac & Cheese
13 -
8 ounces elbow macaroni
14 -
3 tablespoons unsalted butter
15 -
3 tablespoons all-purpose flour
16 -
2 cups whole milk
17 -
2 cups sharp cheddar cheese, shredded
18 -
1/2 cup mozzarella cheese, shredded
19 -
Salt, black pepper, garlic powder, and mustard powder, to taste
→ Wrap Assembly
20 -
4 large flour tortillas
21 -
1 cup extra shredded cheese blend
22 -
Butter or nonstick spray, for grilling
# Steps:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain thoroughly and set aside.
02 -
Melt butter in a saucepan over medium heat. Whisk in flour to form a smooth roux and cook for 1-2 minutes. Gradually add milk, whisking until smooth. Simmer until thickened. Stir in cheddar and mozzarella cheeses. Season with salt, black pepper, garlic powder, and mustard powder to taste. Add cooked pasta and mix until evenly coated.
03 -
Heat a drizzle of oil in a large skillet over medium heat. Sauté diced onion and red bell pepper until softened, 3-4 minutes. Add ground beef and cook, breaking it apart with a spoon, until no pink remains. Drain excess fat.
04 -
Stir in minced garlic, ketchup, tomato paste, brown sugar, yellow mustard, Worcestershire sauce, chili powder, smoked paprika, salt, and black pepper. Mix well. Reduce heat and simmer, stirring occasionally, until mixture thickens, about 10 minutes.
05 -
Place tortillas in a dry skillet over medium heat or wrap in foil and warm in a low oven until pliable.
06 -
On each tortilla, layer a generous spoonful of mac and cheese, a portion of sloppy joe filling, and a sprinkle of extra shredded cheese. Fold sides in and roll burrito-style, securing the filling.
07 -
Heat a nonstick skillet over medium heat and coat lightly with butter or nonstick spray. Place wraps seam-side down and cook for 2–3 minutes per side, or until golden brown and crisp.
08 -
Let wraps cool slightly. Slice in half and serve warm.
# Notes:
01 -
Warming tortillas before assembly prevents cracking and aids in a tidy wrap.
02 -
Allowing the wraps to rest before slicing helps maintain their structure.