Mac and Cheese Quesadillas Recipe

Introduction

Mac and Cheese Quesadillas offer a delicious twist on two classic comfort foods. Crisp flour tortillas encase creamy, cheesy macaroni for a satisfying American-Mexican fusion meal that’s perfect for lunch or a quick dinner.

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 to form a roux.
3. Step 3: Gradually pour in the whole milk while whisking continuously until the mixture is smooth. Continue cooking for 2-3 minutes, stirring, until the sauce thickens.
4. Step 4: Reduce heat to low. Stir in the shredded cheddar, mozzarella, mustard powder, garlic powder, salt, and black pepper. Stir until the cheese has melted and the sauce is smooth and creamy.
5. Step 5: Add the cooked macaroni to the cheese sauce and stir gently to coat all the pasta evenly. Remove from heat.
6. Step 6: Lay out four tortillas. Spread about 1/2 cup of the mac and cheese mixture evenly over each, leaving a 1/2-inch border around the edge.
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. Place the assembled 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 as needed for additional quesadillas and repeat the cooking process.
10. Step 10: Remove the quesadillas from the skillet and let rest for 1-2 minutes. Cut into wedges and serve hot.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the cheese sauce.
• Try using pepper jack cheese instead of mozzarella for a spicy kick.
• To make it vegetarian-friendly, ensure your tortillas contain no lard or animal products.
• Add cooked bacon or diced jalapeños inside the quesadilla for a smoky or spicy twist.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispness or use a microwave for convenience, though the texture may be softer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like shells or rotini work well, but be sure to cook them al dente so they don’t become mushy inside the quesadilla.

Can I make the mac and cheese ahead of time?

Absolutely. Prepare the mac and cheese sauce in advance and refrigerate. When ready to assemble, gently reheat the mixture before filling the tortillas to ensure smooth spreading.

Mac and Cheese Quesadillas Recipe

Print Recipe

★★★★★

4.7 from 71 reviews

Mac and Cheese Quesadillas are a delicious fusion of American comfort food and Mexican cuisine featuring crispy tortillas filled with creamy, cheesy macaroni. This easy-to-make lunch recipe combines gooey sharp cheddar and mozzarella cheese sauce with perfectly cooked elbow macaroni, all sandwiched between golden, buttery tortillas for a satisfying vegetarian meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 portions 1x
• Category: Lunch
• Method: Stovetop
• 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 roux.
3. Create the Cheese Sauce Base: Gradually pour in the whole milk while whisking continuously to avoid lumps. Continue cooking and stirring for 2-3 minutes until the sauce thickens to a creamy consistency.
4. Melt in the Cheese and Seasonings: Reduce heat to low. Stir in shredded sharp cheddar, mozzarella, mustard powder, garlic powder, salt, and black pepper. Continue stirring until the cheese fully melts and the sauce becomes smooth and creamy.
5. Combine Macaroni and Sauce: Add the cooked and drained macaroni into the cheese sauce. Gently stir to evenly coat all pasta pieces. Remove the saucepan from heat.
6. Assemble the Quesadillas: Lay out four flour tortillas. Spread approximately 1/2 cup of the mac and cheese mixture evenly over each tortilla, leaving about a 1/2-inch border around edges.
7. Top the Quesadillas: Place a second tortilla on top of each filled tortilla to form a sandwich.
8. Cook the Quesadillas – First Side: Heat a large skillet or griddle over medium heat and melt a small amount of butter. Carefully place the assembled quesadillas onto the skillet. Cook for 2-3 minutes, pressing gently with a spatula, until the bottom is golden brown and crisp.
9. Cook the Quesadillas – Second Side: Add more butter as needed for subsequent batches. Flip each quesadilla carefully and cook an additional 2-3 minutes until the other side is also golden and crisp.
10. Rest and Serve: Remove the cooked quesadillas and let them rest for 1-2 minutes before cutting into wedges. Serve immediately while hot for maximum creamy texture and crispiness.

Notes

• Use freshly shredded cheese for better melting and flavor.
• Adjust seasoning according to taste—extra garlic powder or black pepper can enhance flavor.
• Cook macaroni just until al dente to prevent mushiness after coating with cheese sauce.
• Butter the skillet well for golden, crispy quesadillas without burning the tortillas.
• These quesadillas are best served immediately but can be reheated gently in a skillet or oven.
• For a gluten-free option, substitute flour tortillas with gluten-free tortillas and use gluten-free flour for the roux.

Keywords: Mac and Cheese Quesadillas, mac and cheese, quesadillas, American-Mexican fusion, cheesy pasta, vegetarian lunch, easy quesadilla recipe