Mac and Cheese Quesadillas (Printable version)

Crispy tortilla wedges filled with homemade creamy cheddar macaroni and cheese.

# Ingredient List:

→ For the Mac and Cheese

01 - 1 cup elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 3/4 cup whole milk
05 - 1 1/4 cups shredded cheddar cheese
06 - 1/4 teaspoon salt
07 - 1/8 teaspoon black pepper
08 - Pinch of paprika (optional)

→ For the Quesadillas

09 - 4 large flour tortillas (10-inch)
10 - 1/2 cup shredded Monterey Jack cheese
11 - 2 tablespoons unsalted butter, for frying

# How to Make It:

01 - Cook the macaroni in salted boiling water according to package directions. Drain and set aside.
02 - In a medium saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour and cook for 1 minute.
03 - Gradually whisk in the milk, stirring constantly until the mixture thickens, about 2 minutes.
04 - Remove from heat and stir in the cheddar cheese until melted and smooth. Season with salt, pepper, and paprika.
05 - Add the drained macaroni to the cheese sauce and mix well. Let cool slightly.
06 - Lay out a tortilla on a flat surface. Spread 1/4 of the mac and cheese over half of the tortilla. Sprinkle with 2 tablespoons Monterey Jack cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas.
07 - Heat a large skillet or griddle over medium heat. Melt a little butter and cook each quesadilla for 2–3 minutes per side, until golden brown and crispy, pressing gently with a spatula.
08 - Transfer to a cutting board, let cool for 1 minute, then cut into wedges and serve.

# Expert Suggestions:

01 -
  • It transforms that sad container of leftover mac and cheese into something youd actually crave for dinner
  • The crispy tortilla exterior creates this ridiculous texture contrast that somehow makes comfort food feel exciting again
  • Everything comes together in under 40 minutes, which is basically lightning speed for something this indulgent
02 -
  • The mac and cheese needs to cool slightly before filling or your tortillas will get soggy and tear
  • Do not overstuff these or you will have cheese escaping everywhere and a sad mess in your pan
  • Letting them rest for that one minute after cooking makes the difference between clean slices and a filling explosion
03 -
  • Use a cast iron skillet if you have one for the most even browning
  • Let your cheese sauce sit for a minute after combining with the pasta so it clings better to the noodles

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