Comfort Food Quesadillas

Introduction

The kitchen smells like melted cheddar and butter, and you can hear a soft sizzle as the tortillas hit the pan. Right then, I know these Mac and Cheese Quesadillas will be a hit. They’re sloppy in the best way, and this always takes me back to Sunday dinners. If you want something sweet after, try the warm crumb of blueberry cream cheese bread. Or, for a brighter loaf alongside, taste the zing of the classic blueberry cream cheese bread.

Why You’ll Love This

• Quick comfort food that comes together in under an hour.
• Kid-approved and easy to customize.
• Budget-friendly—uses pantry pasta and tortillas.
• Crispy outside, creamy inside—textural magic.

Quick Recipe Snapshot

• Servings: 4 (makes 4 quesadillas)
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Skill level: Easy
• Taste: savory + buttery

You’ll feel confident at the stove; the steps stay simple and forgiving.

Ingredients You’ll Need

• 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

Chef notes:

• Use whole milk for creaminess.
• Sharp cheddar = bold flavor.
• Mozzarella helps stretch.
• Unsalted butter controls salt.

If you want a citrus baked good beside this, try the tangy blueberry lemon cream cheese sourdough loaf.

How to Make It

1. First, boil a pot of salted water and cook the elbow macaroni until al dente per package directions. Drain well and set aside.
2. Meanwhile, melt 2 tablespoons butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute until it smells toasty.
3. Then slowly pour in the milk while whisking. Cook 2–3 minutes until the sauce thickens and coats the back of a spoon. Look for a silky texture.
4. Next, lower the heat and stir in cheddar, mozzarella, mustard powder, garlic powder, salt, and pepper. Stir until the cheese melts and the sauce is smooth. You should see a glossy, creamy sauce.
5. Add the drained macaroni and fold gently. Ensure every noodle gets coated. Remove from heat and let it rest for a minute so the sauce sets slightly.
6. Lay out four tortillas. Spread about 1/2 cup mac and cheese on each, leaving a 1/2-inch border. Top with the second tortilla and press lightly to seal.
7. Heat a large skillet over medium and melt a little butter. Place a quesadilla in the pan and cook 2–3 minutes per side. Press gently with a spatula; listen for a steady sizzle and watch for golden brown edges.
8. Finally, add more butter as needed and finish the rest. Let quesadillas rest 1–2 minutes, then cut into wedges and serve hot.

For a bright finish, try a spoon of candied citrus while you eat—see my quick method for candied lemon slices.

Kitchen Tips (From My Kitchen)

1. Time-saver: Make the mac and cheese a day ahead and refrigerate; assemble and cook when ready.
2. Common mistake + fix: If the sauce is too thin, simmer a minute more off heat to thicken, or add a touch more cheese.
3. Simple variation: Stir in 1/2 teaspoon smoked paprika or chopped chives for extra flavor.

Serving Ideas

• Weeknight dinner: Serve with a crisp green salad and pickles.
• Brunch twist: Add a fried egg on top and a drizzle of hot sauce.
• Snack or party food: Cut into small wedges and offer mustard or ranch for dipping.
• Holiday side: Pair with roasted veggies and a lemon loaf slice.
  Optional garnishes: chopped chives, flaky sea salt, or a squeeze of lime.

Try pairing with candied orange peel for a sweet contrast: candied orange peel in syrup.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Wrap individual wedges and freeze up to 1 month.
• Reheat: Rewarm in a skillet over medium to keep the exterior crisp.

Leftover idea: Chop and toss into a breakfast scramble or make a crunchy sandwich.

Mac and Cheese Quesadillas

Cozy, cheesy pockets of comfort that are crispy outside and creamy inside, perfect for a quick, budget-friendly meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 quesadillas

Course: Brunch, Dinner, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Mac and Cheese Filling

• 1 cup elbow macaroni, uncooked
• 2 tablespoons unsalted butter For the filling
• 2 tablespoons all-purpose flour
• 1 cup whole milk Use whole milk for creaminess
• 1.5 cups shredded sharp cheddar cheese Sharp cheddar for bold flavor
• 1/4 cup shredded mozzarella cheese Mozzarella helps stretch
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Quesadilla Assembly

• 8 medium flour tortillas
• 2 tablespoons unsalted butter For cooking

Method

 

Preparation

1. Boil a pot of salted water and cook the elbow macaroni until al dente per package directions. Drain well and set aside.
2. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the flour and whisk constantly for 1 minute until it smells toasty.
3. Slowly pour in the milk while whisking. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
4. Lower the heat and stir in cheddar, mozzarella, mustard powder, garlic powder, salt, and pepper until the cheese melts and the sauce is smooth.
5. Add the drained macaroni and fold gently to coat every noodle. Let it rest for a minute.

Cooking

1. Lay out four tortillas and spread about 1/2 cup mac and cheese on each, leaving a 1/2-inch border. Top with a second tortilla and press lightly to seal.
2. Heat a large skillet over medium and melt a little butter. Place a quesadilla in the pan and cook for 2-3 minutes per side, pressing gently with a spatula. Watch for golden brown edges.
3. Add more butter as needed and finish the remaining quesadillas. Let them rest for 1-2 minutes, then cut into wedges and serve hot.

Notes

Make the mac and cheese a day ahead and refrigerate; assemble and cook when ready. If the sauce is too thin, simmer a minute more or add more cheese. Stir in 1/2 teaspoon smoked paprika or chopped chives for extra flavor.

FAQs

Q: Can I make these ahead?
A: Yes. Assemble or fully cook the mac and cheese, then refrigerate. Reheat in a skillet when ready to serve.

Q: What substitutions work?
A: Swap milk for half-and-half for richer sauce, or use a milder cheese blend. Tortilla type can be whole wheat or corn for a different texture.

Q: How do I know it’s done?
A: Look for a golden-brown tortilla and a creamy, bubbly seam. The quesadilla should sizzle and feel firm when pressed.

Q: Can I freeze them?
A: You can freeze cooked wedges; thaw overnight in the fridge and re-crisp in a pan. Frozen Mac and Cheese Quesadillas reheat best on a skillet.

Final Thoughts

This recipe feels simple but special—perfect for nights when you want to comfort without fuss. Tweak the spices, add bacon, or make it meatless; whatever you try, keep the edges golden and the inside creamy. Give them a go and tell me what you added: these Mac and Cheese Quesadillas

Conclusion

If you’d like another take with a video, check out Mac and Cheese Quesadilla Recipe + Video – TSRI for a step-by-step guide. For a different flavor profile and tips, see this version at Mac and Cheese Quesadillas Recipe – Salty Canary.