Mac and Cheese Quesadillas Recipe

Introduction

Mac and Cheese Quesadillas combine the creamy comfort of classic mac and cheese with the crispy fun of a quesadilla. This easy, meat-free recipe is perfect for a quick lunch or a cozy meal that everyone will love.

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 the mixture is smooth. Continue to cook for 2-3 minutes, stirring, until the sauce thickens.
4. Step 4: Reduce the heat to low and stir in shredded cheddar, shredded mozzarella, mustard powder, garlic powder, salt, and black pepper. Stir until the cheese melts completely and the sauce is creamy.
5. Step 5: Add the cooked macaroni to the cheese sauce and gently stir to coat every piece. Remove from heat.
6. Step 6: Lay out four flour tortillas. Spread about 1/2 cup of mac and cheese mixture evenly on each, leaving a 1/2-inch border around the edges.
7. Step 7: Top each filled tortilla with a second flour tortilla, pressing gently.
8. Step 8: Heat a large skillet or griddle over medium heat and melt some 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 and continue cooking remaining quesadillas the same way.
10. Step 10: Remove quesadillas from the skillet, let rest for 1-2 minutes, then cut into wedges and serve hot.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or chili flakes to the cheese sauce.
• Use whole wheat or corn tortillas for a different texture and taste.
• Incorporate cooked vegetables like spinach or roasted peppers into the filling for added nutrition.
• Try substituting the sharp cheddar with a blend of Monterey Jack and pepper jack for a spicy kick.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness or microwave briefly, then finish in a hot pan for a crisp edge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mac and cheese ahead of time?

Yes, you can prepare the mac and cheese sauce and macaroni earlier. Store it in the fridge uncooked in the quesadilla form or as separate components, then assemble and cook when ready.

Can I use other types of cheese?

Absolutely. Feel free to experiment with cheeses that melt well, such as gouda, Monterey Jack, or fontina, to suit your taste preferences.

Mac and Cheese Quesadillas Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

Crisp flour tortillas filled with creamy, cheesy macaroni and cheese, delivering a comforting American-Mexican fusion meal perfect for lunch or a quick dinner. These mac and cheese quesadillas combine the richness of classic cheddar and mozzarella cheese sauce with the satisfying crunch of pan-toasted tortillas.

• Author: Daniel
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• 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 form a roux.
3. Create the Cheese Sauce Base: Gradually pour in the whole milk while whisking continuously until the mixture is smooth. Continue to cook for 2-3 minutes, stirring until the sauce thickens to a creamy consistency.
4. Melt in the Cheese and Seasonings: Reduce heat to low. Stir in the shredded cheddar cheese, shredded mozzarella cheese, mustard powder, garlic powder, salt, and black pepper. Continue stirring until all cheese fully melts and the sauce is smooth.
5. Combine Macaroni and Sauce: Add the drained macaroni to the cheese sauce and stir gently to coat all pasta evenly. Remove from heat.
6. Assemble the Quesadillas: Lay out four flour tortillas. Evenly spread about 1/2 cup of the mac and cheese mixture over each tortilla, leaving a 1/2-inch border around the edges.
7. Top the Quesadillas: Place another flour tortilla on top of each mac and cheese filled tortilla to form sandwiches.
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 the assembled quesadillas on the skillet. Cook for 2-3 minutes, pressing gently with a spatula until golden brown and crisp.
9. Cook the Quesadillas – Second Side: Add more butter as needed for subsequent quesadillas. Flip and cook for another 2-3 minutes until the second side is also golden and crisp.
10. Rest and Serve: Remove the quesadillas from the skillet and let rest for 1-2 minutes. Cut into wedges and serve immediately while warm and melty.

Notes

• To ensure a crispy quesadilla, use medium heat and avoid overcrowding the skillet.
• Mustard powder enhances the cheese flavor but can be omitted if unavailable.
• Use freshly shredded cheese for better melting and texture.
• Can be customized by adding cooked bacon, jalapeños, or vegetables inside the quesadilla.
• Leftover quesadillas can be reheated in a skillet to maintain crispiness, not in microwave.
• Be cautious of hot cheese filling when eating to avoid burns.

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