Mac and Cheese Quesadillas Recipe

Introduction

Crisp tortillas filled with creamy mac and cheese create a comforting fusion of American and Mexican flavors. This easy-to-make Mac and Cheese Quesadillas recipe is perfect for a satisfying lunch or casual dinner.

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. Stir in the shredded cheddar cheese, shredded mozzarella cheese, mustard powder, garlic powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth and creamy.
5. Step 5: Add the cooked and drained macaroni to the cheese sauce. Stir gently to coat all the pasta evenly. Remove the saucepan from the heat.
6. Step 6: Lay out four flour tortillas. Evenly spread about 1/2 cup of the mac and cheese mixture over each, leaving a 1/2-inch border around the edges.
7. Step 7: Place a second tortilla on top of each filled tortilla to form quesadillas.
8. Step 8: Heat a large skillet or griddle over medium heat and melt a small amount of butter. Carefully place the quesadillas on the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and crisp.
9. Step 9: Add more butter as needed for additional batches and continue cooking until all quesadillas are golden on both sides.
10. Step 10: Remove from the skillet and let rest for 1-2 minutes before cutting into wedges. Serve immediately while hot.

Tips & Variations

• Use pepper jack cheese for a spicy twist on the classic mac and cheese flavor.
• Try whole wheat or corn tortillas for a different texture and flavor.
• Add cooked bacon or sautéed vegetables to the mac and cheese mixture for extra depth.
• For crispier quesadillas, cook over medium-low heat to allow the cheese to melt fully without burning the tortillas.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain crispiness or microwave briefly until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, any small to medium bite-sized pasta like shells or rotini will work well in this recipe.

What’s the best way to prevent quesadillas from becoming soggy?

Make sure the cheese sauce is thick before assembling, and cook the quesadillas over medium heat to get a crispy exterior without overcooking the filling.

Mac and Cheese Quesadillas Recipe

Print Recipe

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4.5 from 66 reviews

Mac and Cheese Quesadillas are a delicious fusion dish combining creamy American-style macaroni and cheese with crispy Mexican-inspired quesadillas. This easy-to-make lunch features tender elbow macaroni smothered in a rich cheese sauce, sandwiched between golden, buttery tortillas for a comforting and satisfying meal that serves four.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 portions 1x
• Category: Lunch
• Method: Stovetop
• 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 smooth paste.
3. Create the Cheese Sauce Base: Gradually pour in the whole milk while whisking continuously until the mixture is smooth. Continue cooking for 2-3 minutes, stirring constantly until the sauce thickens to a creamy consistency.
4. Melt in the Cheese and Seasonings: Reduce heat to low and stir in shredded cheddar, shredded mozzarella, mustard powder, garlic powder, salt, and black pepper. Stir continuously until all cheese has melted and the sauce is smooth and creamy.
5. Combine Macaroni and Sauce: Add the drained macaroni to the cheese sauce and gently stir until the pasta is evenly coated. Remove from heat.
6. Assemble the Quesadillas: Lay out four flour tortillas and spread about 1/2 cup of the mac and cheese mixture evenly on each, leaving a 1/2-inch border around the edges.
7. Top the Quesadillas: Place another tortilla on top of each filled tortilla to form a sandwich.
8. Cook the Quesadillas – First Side: Heat a large skillet or griddle over medium heat and melt a small amount of unsalted butter. Place the assembled quesadillas onto the skillet and cook for 2-3 minutes per side, pressing gently with a spatula until golden brown and crisp.
9. Cook the Quesadillas – Second Side: Add more butter as needed and cook the second side of each quesadilla for another 2-3 minutes until equally golden and crisp.
10. Rest and Serve: Remove quesadillas from the skillet and let rest for 1-2 minutes. Cut into wedges and serve warm.

Notes

• Use freshly shredded cheese for better melting and creamier sauce.
• Ensure macaroni is cooked al dente to prevent mushy quesadillas.
• Adjust seasoning to taste, especially salt and pepper.
• Butter the skillet well to achieve crispy tortilla exteriors.
• Serve with salsa, sour cream, or guacamole for extra flavor.

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