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Mac and Cheese Quesadillas Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/mac-and-cheese-quesadillas-recipe/