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–+ servings
Mac and Cheese Quesadillas

Melty Mac and Cheese Quesadillas That'll Wow Your Taste Buds

Indulge in Mac and Cheese Quesadillas, a delightful twist on comfort food with melted cheese and crispy tortillas.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 minute
Total Time 36 minutes
Servings: 4 quesadillas
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mac and Cheese
  • 8 ounces Elbow Macaroni Cook until al dente.
  • 2 tablespoons Unsalted Butter Substitute with plant-based butter for vegan options.
  • 2 tablespoons All-Purpose Flour No direct substitution recommended.
  • 1 cup Whole Milk Can be substituted with oat milk for a vegan version.
  • 1 cup Sharp Cheddar Cheese Substitute with gouda or pepper jack for variations.
  • 1 cup Mozzarella Cheese Try smoked mozzarella for added depth.
  • 1 teaspoon Mustard Powder Omit for a milder taste.
  • 1 teaspoon Garlic Powder Fresh garlic is a delightful alternative.
  • to taste Salt & Black Pepper Adjust based on personal taste preferences.
For the Tortillas
  • 4 medium Flour Tortillas Gluten-free tortillas can be used for adaptation.

Equipment

  • Large Pot
  • Medium Saucepan
  • colander
  • Skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute to form a roux.
  3. Slowly pour in 1 cup of whole milk while whisking continuously. Stir until the mixture thickens and bubbles gently, about 4-5 minutes.
  4. Reduce heat to low, stir in 1 cup each of sharp cheddar and mozzarella cheese until melted. Add mustard powder and garlic powder, along with salt and pepper to taste.
  5. Fold the cooked macaroni into the cheese sauce until every noodle is coated. Set aside.
  6. Spread mac and cheese filling on one half of a tortilla, fold over to secure. Repeat with remaining tortillas.
  7. Melt a tablespoon of butter in a skillet over medium heat. Cook quesadillas for 2-3 minutes on each side until golden brown.
  8. Transfer to a cutting board and let them rest for a minute before cutting into wedges. Serve warm with salsa or guacamole.

Nutrition

Serving: 1quesadillaCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat in a skillet for best results.

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