Mac and Cheese Quesadillas (Printable Version)
Golden tortillas filled with creamy, cheesy macaroni for a crispy comfort food twist.
# What You'll Need:
→ 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
→ 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 thoroughly and set aside.
02 - In a medium saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
03 - Gradually whisk in the milk, stirring constantly until the mixture thickens, about 2 minutes. Remove from heat and stir in the cheddar cheese until melted and smooth. Season with salt, pepper, and paprika.
04 - Add the drained macaroni to the cheese sauce and mix until well coated. Allow to cool slightly for easier handling.
05 - 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.
06 - Heat a large skillet or griddle over medium heat. Melt a small amount of butter and cook each quesadilla for 2-3 minutes per side, until golden brown and crispy, pressing gently with a spatula.
07 - Transfer to a cutting board, let cool for 1 minute, then cut into wedges and serve immediately.
# Expert Advice:
01 -
- The crispy tortilla shell creates this incredible texture contrast with the creamy mac inside that you just cant get from regular mac and cheese
- Its basically two comfort foods mashed together in the most glorious way possible
02 -
- Letting the mac and cheese cool slightly before filling the tortillas is crucial or the steam will make the tortillas soggy and tear apart
- Do not overfill the quesadillas because I have done this and they burst open while cooking creating a mess in the pan
03 -
- Press the quesadilla gently with your spatula while cooking to ensure even browning and good contact between the tortilla and filling
- Keep the heat at medium because high heat burns the tortilla before the cheese inside has time to melt completely