Mac and Cheese Quesadillas Recipe

Introduction

Crisp tortillas stuffed with creamy mac and cheese create a delightful American-Mexican fusion dish. These Mac and Cheese Quesadillas are easy to make and perfect for a comforting lunch that the whole family will enjoy.

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.
3. Step 3: Gradually pour in the whole milk while whisking continuously until smooth. Continue to cook for 2-3 minutes, stirring, until the sauce thickens.
4. Step 4: Reduce heat to low. Stir in shredded cheddar, mozzarella, mustard powder, garlic powder, salt, and black pepper. Stir until cheese melts and sauce is creamy.
5. Step 5: Add the cooked macaroni to the cheese sauce and stir gently to coat evenly. Remove from heat.
6. Step 6: Lay out four flour tortillas. Spread about 1/2 cup of the mac and cheese mixture evenly on each, leaving a 1/2-inch border.
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. Melt a small amount of unsalted butter. Cook each quesadilla 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 subsequent batches and cook remaining quesadillas similarly.
10. Step 10: Remove cooked quesadillas and let rest for 1-2 minutes before cutting into wedges. Serve immediately while hot.

Tips & Variations

• For extra flavor, add cooked bacon or sautéed jalapeños to the mac and cheese filling.
• Use whole wheat or corn tortillas for a different texture and a gluten-free option.
• Swap sharp cheddar for smoked gouda or pepper jack for a twist on taste.
• To make it vegetarian, ensure your cheese is free from animal rennet.
• Press tortillas firmly while cooking to help the quesadilla hold together better.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to retain crispiness or microwave briefly until warmed through. Avoid storing for longer to maintain best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mac and cheese filling ahead of time?

Yes, prepare the mac and cheese in advance and refrigerate it. Reheat gently on the stove before assembling the quesadillas to ensure the cheese sauce is smooth and warm.

Can I use different types of cheese?

Absolutely. Cheddar and mozzarella provide a nice balance, but feel free to experiment with other cheeses like Monterey Jack, gouda, or pepper jack to suit your taste.

Mac and Cheese Quesadillas Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

Crisp flour tortillas filled with creamy, cheesy macaroni and cheese, combining the comforting flavors of classic mac and cheese with the handheld convenience of a quesadilla. This American-Mexican fusion recipe is perfect for a quick, satisfying lunch or dinner with a crispy exterior and gooey cheesy interior.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 portions 1x
• Category: Lunch
• Method: Frying
• 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 avoid burning.
3. Create the Cheese Sauce Base: Gradually pour in the whole milk while whisking continuously to maintain a smooth texture. Cook for 2-3 minutes, stirring, until the sauce thickens and coats the back of a spoon.
4. Melt in the Cheese and Seasonings: Reduce heat to low and stir in shredded sharp cheddar, mozzarella cheese, mustard powder, garlic powder, salt, and black pepper. Continue stirring until the cheeses melt completely into a smooth, creamy sauce.
5. Combine Macaroni and Sauce: Add the drained macaroni to the cheese sauce, stirring gently to coat every piece uniformly. Remove the saucepan from the heat to prevent overcooking.
6. Assemble the Quesadillas: Lay out four flour tortillas and evenly spread about 1/2 cup of the mac and cheese mixture on each, leaving a 1/2-inch border around the edges for sealing.
7. Top the Quesadillas: Place the remaining four tortillas on top of the filled ones, creating sandwich-style quesadillas.
8. Cook the Quesadillas – First Side: Heat a large skillet or griddle over medium heat and melt a small amount of unsalted butter. Carefully place quesadillas onto the skillet and cook for 2-3 minutes per side, pressing gently with a spatula until the bottom turns golden brown and crispy.
9. Cook the Quesadillas – Second Side: Add more butter as needed when cooking subsequent batches. Cook the other side for 2-3 minutes until golden brown and the tortillas are crisp on both sides.
10. Rest and Serve: Remove quesadillas from skillet and let them rest for 1-2 minutes to set. Cut each into wedges and serve immediately while hot and gooey.

Notes

• Use sharp cheddar cheese for a strong, classic flavor. You can substitute with other cheeses like Monterey Jack for a milder taste.
• To make cooking easier, have all ingredients and tools prepped before starting the recipe.
• If you prefer a thinner cheese sauce, add a little more milk until desired consistency is reached.
• For extra crispiness, consider pressing the quesadilla gently with a spatula while cooking.
• Leftover quesadillas can be reheated in a skillet or air fryer to maintain crispiness.
• This dish is meat-free but contains dairy; it is suitable for vegetarians but not vegans.

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