Go Back
Delicious creamy Mac and Cheese served in a bowl

Mac and Cheese Quesadillas

Crispy on the outside and creamy on the inside, these Mac and Cheese Quesadillas combine the classic comfort of mac and cheese with the convenience of a quesadilla.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Main Course, Snack
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Mac and Cheese Filling
  • 1 cup elbow macaroni, uncooked Use small elbow macaroni for best texture.
  • 2 tablespoons unsalted butter For creamy cheese sauce.
  • 2 tablespoons all-purpose flour For thickening the sauce.
  • 1 cup whole milk Use whole milk for a silkier sauce.
  • 1 1/2 cups shredded sharp cheddar cheese Sharp cheddar gives a bold flavor.
  • 1/4 cup shredded mozzarella cheese For added creaminess.
  • 1/2 teaspoon mustard powder Adds depth of flavor.
  • 1/4 teaspoon garlic powder Enhances the savory profile.
  • 1/4 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper For seasoning.
Quesadilla Assembly
  • 8 medium flour tortillas 20 cm tortillas for the best size.
  • 2 tablespoons unsalted butter For cooking quesadillas.

Method
 

Preparation
  1. Boil a pot of salted water and cook the elbow macaroni until al dente, about 7–8 minutes. Drain thoroughly and set aside.
  2. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute until it smells lightly nutty.
  3. Slowly add the whole milk while whisking. Continue to cook for 2–3 minutes until the sauce thickens and coats the back of a spoon.
  4. Reduce heat to low. Stir in shredded cheddar, mozzarella, mustard powder, garlic powder, salt, and pepper until the cheese melts and the sauce is smooth.
  5. Fold the drained macaroni into the cheese sauce until every noodle is coated. Remove from heat.
Cooking
  1. Lay out four tortillas and spread about 1/2 cup of the mac and cheese onto each, leaving a 1/2-inch border. Top each with a second tortilla.
  2. Heat a large skillet over medium and melt a little butter. Carefully place a quesadilla in the pan and cook for 2–3 minutes per side, pressing gently, until golden brown and crisp.
  3. Add more butter and repeat for the remaining quesadillas. Each side should show deep golden spots and have a toasted aroma.
  4. Rest the quesadillas for 1–2 minutes, then cut into wedges and serve while hot.

Notes

For a baked variation, consider trying a five cheese baked macaroni and cheese. Other ideas include adding smoked paprika or chopped jalapeños for heat. Make the mac and cheese ahead of time and store it chilled; assemble quesadillas when ready.