Mac and Cheese Quesadillas Recipe
Introduction
Mac and Cheese Quesadillas combine the creamy comfort of classic American mac and cheese with the crispy, handheld fun of a Mexican quesadilla. This easy, meat-free fusion dish is perfect for a satisfying lunch or quick dinner that the whole family will enjoy.
Ingredients
- 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
Instructions
- Step 1: Boil a pot of salted water and cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
- Step 2: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Step 3: Gradually pour in the whole milk while whisking continuously until smooth. Cook for 2-3 minutes, stirring, until the sauce thickens.
- Step 4: Reduce heat to low and stir in cheddar cheese, mozzarella, mustard powder, garlic powder, salt, and black pepper. Stir until cheese melts and sauce is creamy.
- Step 5: Add the cooked macaroni to the cheese sauce, stirring gently to coat evenly. Remove from heat.
- Step 6: Lay out four flour tortillas. Spread about 1/2 cup of mac and cheese onto each, leaving a 1/2-inch border.
- Step 7: Top each with a second tortilla to form a quesadilla.
- Step 8: Heat a large skillet over medium heat and melt some butter. Cook quesadillas for 2-3 minutes per side, pressing gently, until golden and crisp. Add more butter as needed for additional batches.
- Step 9: Remove quesadillas and let rest 1-2 minutes before cutting into wedges. Serve hot.
Tips & Variations
- Use a mix of cheeses like Monterey Jack or pepper jack for extra flavor and meltiness.
- Add finely chopped jalapeños or a dash of hot sauce to the cheese sauce for a spicy kick.
- Try whole wheat or spinach tortillas to add nutrition and color.
- For a crispier quesadilla, cook on a griddle with even heat distribution.
- Prepare mac and cheese a day ahead to save time and reheat before assembling.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain crispiness, or microwave briefly but expect softer texture. The mac and cheese mixture can be stored separately for up to 3 days and used when ready.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different pasta shapes?
Yes, small pasta shapes like shells or rotini also work well as they hold the cheese sauce nicely inside the quesadilla.
Can I freeze mac and cheese quesadillas?
You can freeze assembled quesadillas before cooking by wrapping them tightly. Cook from frozen, adding a few extra minutes to the cooking time to ensure they are heated through and crispy.
Print
Mac and Cheese Quesadillas Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mac and Cheese Quesadillas combine the comforting creaminess of classic mac and cheese with the crispy, golden exterior of a toasted flour tortilla. This American-Mexican fusion recipe offers a quick, easy, and satisfying lunch or light dinner option, perfect for cheese lovers craving a delicious, meat-free meal.
Ingredients
Pasta Component
- 1 cup (90 g) elbow macaroni, uncooked
Cheese Sauce Component
- 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
Quesadilla Assembly
- 8 medium (20 cm) flour tortillas
- 2 tablespoons unsalted butter, for cooking
Instructions
- Cook the Macaroni: Boil a pot of salted water and cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
- Prepare the Roux: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to eliminate raw flour taste.
- Create the Cheese Sauce Base: Gradually pour in the whole milk while whisking continuously until the mixture is smooth. Continue cooking for 2-3 minutes, stirring until the sauce thickens nicely to coat the back of a spoon.
- Melt in the Cheese and Seasonings: Reduce heat to low. Stir in shredded cheddar, mozzarella, mustard powder, garlic powder, salt, and black pepper. Stir gently until the cheese melts completely and the sauce is creamy and smooth.
- Combine Macaroni and Sauce: Add the cooked and drained macaroni to the cheese sauce. Gently stir to coat all pasta evenly, then remove the saucepan from heat.
- Assemble the Quesadillas: Lay out four flour tortillas. Evenly spread about 1/2 cup of the mac and cheese mixture on each, leaving a 1/2-inch border around the edges to prevent overflow.
- Top the Quesadillas: Place a second tortilla on top of each filled one, gently pressing to adhere and form the quesadillas.
- Cook the Quesadillas – First Side: Heat a large skillet or griddle to medium heat and melt a small amount of unsalted butter. Carefully place the quesadillas onto the skillet and cook for 2-3 minutes, pressing gently with a spatula until the underside is golden brown and crisp.
- Cook the Quesadillas – Second Side: Add more butter as needed and flip each quesadilla. Cook for another 2-3 minutes until the second side is also golden brown and crispy.
- Rest and Serve: Remove the quesadillas from the skillet and let rest for 1-2 minutes. Cut into wedges and serve immediately while hot and melty.
Notes
- You can substitute whole milk with 2% milk for a lighter sauce.
- For a gluten-free version, use gluten-free tortillas and gluten-free flour.
- Adjust seasoning to taste—add a pinch of cayenne pepper for heat or smoked paprika for a smoky twist.
- Use sharp cheddar for the best flavor in the cheese sauce.
- To keep quesadillas crispy, avoid overfilling and ensure the skillet is hot before cooking.
- Store leftovers in the refrigerator and reheat in a skillet for best texture preservation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American-Mexican Fusion
Keywords: mac and cheese quesadilla, mac and cheese, quesadilla recipe, American-Mexican fusion, vegetarian lunch, cheesy quesadilla, comfort food, easy lunch recipe
