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
Scale
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
