Mac and Cheese Quesadillas (Printable)

Crispy tortillas filled with creamy homemade mac and cheese for the ultimate comfort food fusion.

# What You Need:

→ Mac and Cheese Filling

01 - 1 cup elbow macaroni (approximately 7 ounces)
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 (approximately 5 ounces)
06 - 1/4 teaspoon salt
07 - 1/8 teaspoon black pepper
08 - Pinch of paprika

→ Quesadilla Assembly

09 - 4 large flour tortillas (10-inch diameter)
10 - 1/2 cup shredded Monterey Jack cheese (approximately 2 ounces)
11 - 2 tablespoons unsalted butter, for cooking

# Steps:

01 - Cook elbow macaroni in salted boiling water following package instructions until al dente. Drain thoroughly and set aside.
02 - In a medium saucepan over medium heat, melt 1 tablespoon butter. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
03 - Gradually whisk in whole milk, stirring continuously until mixture thickens and bubbles, approximately 2 minutes. Remove from heat and stir in cheddar cheese until completely melted and smooth. Season with salt, pepper, and paprika.
04 - Add drained macaroni to the cheese sauce, mixing thoroughly to coat all pasta. Allow mixture to cool slightly for easier handling.
05 - Place one tortilla on a flat surface. Spread one-quarter of the mac and cheese mixture over half the tortilla. Sprinkle with 2 tablespoons Monterey Jack cheese. Fold tortilla in half to enclose filling. Repeat with remaining tortillas.
06 - Heat a large skillet or griddle over medium heat. Add a small portion of butter and melt. Place quesadilla in pan and cook for 2-3 minutes per side until golden brown and crispy, pressing gently with spatula. Transfer to cutting board and cool for 1 minute before cutting into wedges.

# Expert Hints:

01 -
  • Its the ultimate comfort food mashup nobody knew they needed
  • Ready in 35 minutes with ingredients you probably have
  • The crispy tortilla contrast with creamy cheese sauce is pure magic
02 -
  • Cooling the mac and cheese slightly prevents overflowing while cooking
  • Press gently with spatula for even contact and maximum crispiness
  • Dont overload tortillas or they'll tear during folding
03 -
  • Use freshly shredded cheese instead of pre-shredded for smoother melting
  • Let quesadillas rest 1 minute before cutting so filling sets

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