Description
A delicious and comforting twist on traditional quesadillas, filled with creamy mac & cheese and extra cheese for that gooey texture.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (warm)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
- Salt & pepper, to taste
- 4 large flour tortillas
- 1 cup shredded cheddar (extra, for layering)
- 1 cup shredded mozzarella (extra, for extra stretch)
- 2 tbsp butter or oil (for frying)
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- In a saucepan, melt butter, then whisk in flour to form a roux (1–2 minutes).
- Slowly whisk in warm milk and cream until smooth.
- Add cheddar, mozzarella, garlic powder, paprika, salt, and pepper. Stir until melted and creamy.
- Fold in cooked macaroni and set aside.
- Heat a skillet over medium heat and lightly butter one side of each tortilla.
- Place a tortilla (buttered side down) on the skillet.
- Sprinkle some extra cheddar and mozzarella on one half.
- Add a generous scoop of mac & cheese.
- Sprinkle more cheese on top (this helps bind).
- Fold tortilla in half, pressing gently.
- Cook 2–3 minutes per side, until golden brown and crispy.
- Repeat with remaining tortillas.
- Slice into wedges while hot.
- Enjoy with sour cream, salsa, or a drizzle of hot sauce for a kick!
Notes
- For a spicier version, add jalapeños to the mac & cheese.
- Feel free to use gluten-free pasta for a gluten-free option.
- Experiment with different cheeses for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg