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Mac and Cheese Quesadillas Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/mac-and-cheese-quesadillas-recipe-2/