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Mac and Cheese Quesadillas

Cozy, cheesy pockets of comfort that are crispy outside and creamy inside, perfect for a quick, budget-friendly meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.