Mac and Cheese Quesadillas Recipe

Introduction

Mac and Cheese Quesadillas combine creamy, cheesy macaroni with crispy tortillas for a comforting fusion of American and Mexican flavors. This easy-to-make dish is perfect for a satisfying lunch or casual dinner that the whole family will enjoy.

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. Continue stirring 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 ensure every piece of pasta is evenly coated. Remove the saucepan from the heat.
6. Step 6: Lay out four of the flour tortillas. Evenly spread about 1/2 cup of the mac and cheese mixture over each tortilla, leaving a 1/2-inch border around the edges.
7. Step 7: Place a second flour tortilla on top of the mac and cheese filling on each prepared tortilla to form quesadillas.
8. Step 8: Heat a large skillet or griddle over medium heat. Melt a small amount of unsalted butter. Carefully place the assembled quesadillas onto the hot skillet. Cook for 2-3 minutes per side, pressing down gently with a spatula, until golden brown and crisp.
9. Step 9: Add more butter as needed for subsequent batches. Continue cooking each quesadilla for another 2-3 minutes on the second side until also golden and crisp.
10. Step 10: Remove the cooked quesadillas from the skillet. Allow them to rest for 1-2 minutes before cutting into wedges. Serve immediately while hot.

Tips & Variations

• Use pepper jack cheese instead of cheddar for a spicy kick.
• Try adding cooked bacon or diced jalapeños to the mac and cheese filling for extra flavor and texture.
• For a gluten-free option, substitute the flour tortillas and use gluten-free flour for the roux.
• Press the quesadillas lightly with a spatula while cooking to ensure they hold together well.

Storage

Store any leftover mac and cheese quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, or microwave briefly if preferred. Avoid storing assembled quesadillas for too long to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this recipe?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, rotini, or penne. Just adjust the cooking time according to the pasta package.

Is it possible to make this recipe vegan?

To make a vegan version, use plant-based butter and milk alternatives, and substitute the cheeses with vegan cheese varieties. Keep in mind the texture and flavor will vary slightly.

Mac and Cheese Quesadillas Recipe

Print Recipe

★★★★★

5 from 68 reviews

Mac and Cheese Quesadillas combine crispy flour tortillas with creamy, cheesy elbow macaroni for a comforting and easy American-Mexican fusion lunch. This meat-free dish features a rich homemade cheese sauce made with sharp cheddar and mozzarella cheeses, seasoned lightly with mustard and garlic powders, all sandwiched and pan-cooked to a golden, crispy perfection.

• Author: Ria
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• 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 avoid lumps.
3. Create the Cheese Sauce Base: Gradually pour in the whole milk while whisking continuously until the mixture is smooth. Cook for 2-3 minutes, stirring regularly until the sauce thickens to a creamy consistency.
4. Melt in the Cheese and Seasonings: Reduce heat to low. Stir in the shredded sharp cheddar cheese, shredded mozzarella cheese, mustard powder, garlic powder, salt, and black pepper. Continue stirring until the cheese melts completely and the sauce is smooth.
5. Combine Macaroni and Sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat all the pasta evenly. Remove from heat.
6. Assemble the Quesadillas: Lay out four flour tortillas and evenly spread about 1/2 cup of the mac and cheese mixture on each, leaving a 1/2-inch border around the edges.
7. Top the Quesadillas: Place another flour tortilla over each filled tortilla, creating a sandwich.
8. Cook the Quesadillas – First Side: Heat a large skillet or griddle over medium heat, melt a small amount of butter, then carefully place the assembled quesadillas on the skillet. Cook for 2-3 minutes, pressing gently with a spatula, until golden brown and crisp.
9. Cook the Quesadillas – Second Side: Add more butter if needed. Flip and cook the other side for another 2-3 minutes until also golden brown and crispy.
10. Rest and Serve: Remove quesadillas from the skillet and let them rest for 1-2 minutes. Cut into wedges and serve immediately while hot.

Notes

• You can substitute whole milk for 2% milk for a lighter cheese sauce, though it may be less creamy.
• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the cheese sauce.
• Use gluten-free tortillas if you require a gluten-free version, but ensure all other ingredients are gluten-free certified.
• Butter helps achieve a crispy golden crust on the quesadillas; do not skip it during cooking.
• Store leftover mac and cheese separately from the tortillas to prevent sogginess if making ahead.

Keywords: mac and cheese quesadillas, cheesy quesadilla recipe, macaroni and cheese recipe, American-Mexican fusion, easy lunch recipes, meat-free lunch, creamy mac and cheese