Description
A delicious mashup of two classic comfort foods—creamy mac and cheese wrapped in golden, crispy tortillas. A fun, satisfying meal for kids and grown-ups alike.
Ingredients
- 1 cup (90 g) elbow macaroni, uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup (240 ml) whole milk
- 1½ cups (150 g) shredded sharp cheddar cheese
- ¼ cup (25 g) shredded mozzarella cheese
- ½ teaspoon mustard powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 medium (20 cm) flour tortillas
- 2 tablespoons unsalted butter, for cooking
Instructions
- Boil pasta in salted water until al dente, then drain.
- In a saucepan, melt butter. Stir in flour and cook for 1–2 minutes.
- Slowly whisk in milk, cooking until thickened. Add spices, cheddar, and mozzarella. Stir until melted.
- Mix cooked pasta into cheese sauce.
- Spread mac and cheese onto 4 tortillas. Top with remaining tortillas.
- Cook each quesadilla in butter over medium heat for 2–3 minutes per side until golden and crispy.
- Slice and serve warm.
Notes
- Let mac and cheese cool slightly before assembling to avoid soggy tortillas.
- Add crumbled bacon, jalapeños, or hot sauce for extra flavor.
- Reheat leftovers in a skillet or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes