There’s something truly special about the combination of creamy mac and cheese wrapped in a perfectly crisp tortilla. Picture a golden-brown exterior giving way to gooey, melty cheese and tender pasta—the ultimate comfort food experience! I often whip these up on cozy nights or when I want to impress friends with something both creative and utterly indulgent.
These Mac and Cheese Quesadillas come together surprisingly fast, making them perfect for busy weeknights or spontaneous gatherings. You can serve them as a fun dinner option or even slice them into wedges for a crowd-pleasing appetizer at your next get-together. And if by some miracle you have leftovers, they reheat beautifully—though I can’t promise there will be any left!
Why I Love Mac and Cheese Quesadillas
I find myself coming back to these Mac and Cheese Quesadillas time and time again because they hit that sweet spot between comfort and creativity. They’re incredibly easy and undeniably delicious—everyone at the table will be reaching for seconds! Plus, the potential for variations means I never tire of them. Swap the cheeses, add some veggies; it’s a true winner at my table.
Mac and Cheese Quesadillas Ingredients
The magic of this recipe truly lies in its simplicity and harmony of flavors. Each component works together to create that memorable dish that feels both special and satisfying. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 1 CUP (90 G) ELBOW MACARONI, UNCOOKED: This is the heart of your mac and cheese, providing the perfect vessel for all that cheesy goodness!
- 2 TABLESPOONS UNSALTED BUTTER: Adds richness and flavor to your cheese sauce.
- 2 TABLESPOONS ALL-PURPOSE FLOUR: This helps thicken the sauce, giving it that luxurious creamy texture.
- 1 CUP (240 ML) WHOLE MILK: A must for making the cheese sauce wonderfully smooth.
- 1 1/2 CUPS (150 G) SHREDDED SHARP CHEDDAR CHEESE: These little gems pack a mighty punch of flavor!
- 1/4 CUP (25 G) SHREDDED MOZZARELLA CHEESE: Brings a gooey texture that stretches beautifully as you bite into your quesadilla.
- 1/2 TEASPOON MUSTARD POWDER: Adds a subtle kick that elevates the cheese flavor.
- 1/4 TEASPOON GARLIC POWDER: Perfect for adding depth and a touch of warmth.
- 1/4 TEASPOON SALT: Don’t skimp on this—it enhances all the flavors!
- 1/4 TEASPOON BLACK PEPPER: A little spice goes a long way in bringing the dish together.
- 8 MEDIUM (20 CM) FLOUR TORTILLAS: The wrap that holds this spectacular dish together!
- 2 TABLESPOONS UNSALTED BUTTER, FOR COOKING: For that perfect golden-brown finish on the outside.
Substitutions and Tips
Need a swap? If you’re missing something, don’t fret! Here are some simple fixes.
- Macaroni: You can use shells or penne if you like. Just make sure they’re small enough to fit in the quesadilla!
- Cheese: Feel free to mix and match cheeses. Pepper jack brings a lovely spiciness (though it won’t be quite as creamy), or try gouda for a smokier flavor.
- Tortillas: Corn tortillas can work as a gluten-free option, but you might find them a bit more fragile.
- Add-Ins: Toss in some cooked bacon or sautéed spinach for extra flavor and nutrition.
Timing is important here—make sure to have your mac and cheese ready to go before you start assembling to keep everything warm and melty!
Kitchen Tools You’ll Need
- Large pot (for boiling pasta)
- Medium saucepan (for cheese sauce)
- Whisk (for smooth sauce)
- Large skillet / griddle (for cooking quesadillas)
- Spatula (for flipping)
- Measuring cups and spoons (for accuracy)
- Sharp knife (for cutting quesadillas)
How to Make Mac and Cheese Quesadillas
Let’s dive into creating this wonderfully satisfying dish. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious meal in no time. We’re aiming for crispy quesadillas with creamy mac and cheese inside—let’s get to it!
Cook the Macaroni
First, boil a pot of salted water and cook the elbow macaroni according to package directions until al dente. Be sure to drain it thoroughly and set it aside while we whip up the cheese sauce—this step is key!
Create a Creamy Base
Next, in a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly. This creates a roux that will give your cheese sauce a wonderful thickness.
Thicken the Sauce
Now gradually pour in the whole milk while whisking continuously until the mixture is smooth. Keep stirring for about 2-3 minutes until the sauce thickens and bubbles gently—this is where the magic begins!
Add Cheese and Seasonings
Once thickened, reduce the heat to low. Stir in the shredded cheddar cheese, shredded mozzarella cheese, mustard powder, garlic powder, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy—that’s what we’re looking for!
Combine Macaroni and Sauce
Next, add the cooked and drained macaroni to the cheese sauce. Gently stir to ensure every piece of pasta is evenly coated in that luscious cheesy goodness. Remove the saucepan from the heat and let the flavors meld.
Assemble the Quesadillas
Now lay out four of the flour tortillas. Evenly spread approximately 1/2 cup of the mac and cheese mixture over each of these tortillas, leaving a roughly 1/2-inch border around the edges. Top each with a second tortilla, pressing down gently.
Sizzle to Perfection
Heat a large skillet or griddle over medium heat. Melt a small amount of unsalted butter. Carefully place the assembled quesadillas onto the hot skillet. Cook for 2-3 minutes per side, pressing down gently with a spatula until each quesadilla is golden brown and crisp.
Repeat with Remaining Quesadillas
Add more butter to the skillet as needed for subsequent batches. Continue to cook each quesadilla for another 2-3 minutes, until the other side is also golden brown and crisp. This step ensures you get that crave-worthy texture without burning them.
Slice and Serve
Finally, remove the cooked quesadillas from the skillet. Allow them to rest for 1-2 minutes before cutting into wedges. Serve immediately while hot, and relish in the cheesy, crispy delight!
How to Store Mac and Cheese Quesadillas
Leftover Mac and Cheese Quesadillas retain their delicious quality quite well! If stored at room temperature, you should enjoy them within a couple of hours. In the refrigerator, place them in an airtight container, and they will last for about 3-4 days. If you need to freeze them, wrap each quesadilla in foil or plastic wrap, and they can be stored for 2-3 months. To reheat, pop them in the oven or a skillet until warmed through and crispy again!
Tips for Success
- Make sure your mac and cheese is warm when you assemble to keep everything gooey.
- Don’t skip the resting time after cooking; it helps everything to set a bit before slicing.
- Use freshly shredded cheese for the best melt; pre-shredded cheese can sometimes include anti-caking agents.
- For an extra crunch, you can sprinkle a little panko bread crumb mix on the tortillas before cooking.
Serving Suggestions
- Pair these quesadillas with a fresh avocado salad for a light and nutritious side.
- A dollop of guacamole or a side of salsa adds a zesty touch.
- Serve with a bright, tangy slaw for crunch and color.
- Grab a chilled beer or sparkling lemonade for a refreshing drink pairing.
- Drizzle with some hot sauce or sriracha for an extra kick!
Enjoy making these Mac and Cheese Quesadillas as a delightful twist on a classic favorite, and let your culinary creativity shine!
