Mac and Cheese Quesadillas (Printable)

Crispy tortillas filled with homemade creamy mac and cheese, creating a comforting fusion dish.

# 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

# Directions:

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. 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 well. Let cool slightly.
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 little 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.

# Expert Tips:

01 -
  • The crispy tortilla against that creamy, cheesy mac is the kind of texture combo that makes your brain light up
  • You can have dinner on the table in under 40 minutes with minimal cleanup
  • Leftover mac and cheese actually tastes even better the next day tucked inside a tortilla
02 -
  • Cooling the mac and cheese for even five minutes before filling prevents that molten cheese from escaping while you cook
  • Do not crowd your pan or the quesadillas will steam instead of getting that crispy golden crust we want
  • A slightly lower heat lets the cheese melt through completely before the tortilla burns
03 -
  • Grate your own cheese instead of buying pre shredded for the smoothest, creamiest sauce possible
  • Use a cast iron skillet if you have one for that restaurant quality sear on the tortilla

Go back