Mac and Cheese Quesadillas (Printable)

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

# What You Need:

→ Mac and Cheese Filling

01 - 1 cup elbow macaroni (approximately 100 g)
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 3/4 cup whole milk (approximately 180 ml)
05 - 1 1/4 cups shredded cheddar cheese (approximately 125 g)
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 50 g)
11 - 2 tablespoons unsalted butter, for cooking

# How to Make It:

01 - Cook elbow macaroni in salted boiling water following package directions 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 pour in milk while whisking continuously. Cook for approximately 2 minutes until sauce thickens and bubbles. Remove from heat.
04 - Stir in shredded cheddar cheese until completely melted and smooth. Season with salt, black pepper, and paprika. Add cooked macaroni and mix thoroughly. Allow to cool slightly.
05 - Place tortilla on flat surface. Spread one-quarter of mac and cheese mixture over half the tortilla. Sprinkle with 2 tablespoons Monterey Jack. Fold tortilla in half. Repeat with remaining ingredients.
06 - Heat large skillet or griddle over medium heat. Melt small amount of butter. Cook quesadillas 2-3 minutes per side until golden brown and crispy, pressing gently with spatula.
07 - Transfer cooked quesadillas to cutting board. Let rest 1 minute. Cut into wedges and serve immediately.

# Expert Tips:

01 -
  • It transforms leftover mac and cheese into something crave-worthy and new
  • The crispy tortilla exterior creates the most satisfying texture contrast against the creamy filling
02 -
  • Cooling the mac and cheese before assembling is absolutely crucial or your tortillas will turn into a soggy mess
  • Dont overcrowd the pan because quesadillas need space to get properly crisp on the edges
03 -
  • Use a cast iron skillet if you have one for the most even browning and crispy edges
  • Grate your own cheese instead of buying pre-shredded bags for the smoothest sauce texture

Return