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Mac and Cheese Quesadillas Recipe

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★★★★★

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.

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 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

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