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Mac and Cheese Quesadillas Recipe

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★★★★★

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.

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 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

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