Mac and Cheese Quesadillas (Printable)

Creamy cheesy mac stuffed inside crispy golden tortillas for ultimate comfort.

# What you'll need:

→ For the Mac and Cheese

01 - 1 cup elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 3/4 cup whole milk
05 - 1 1/4 cups shredded cheddar cheese
06 - 1/4 teaspoon salt
07 - 1/8 teaspoon black pepper
08 - Pinch of paprika

→ For the Quesadillas

09 - 4 large flour tortillas (10-inch)
10 - 1/2 cup shredded Monterey Jack cheese
11 - 2 tablespoons unsalted butter, for frying

# Directions:

01 - Cook the macaroni in salted boiling water according to package directions. Drain and set aside.
02 - In a medium saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour and cook for 1 minute.
03 - Gradually whisk in the milk, stirring constantly until the mixture thickens, about 2 minutes.
04 - Remove from heat and stir in the cheddar cheese until melted and smooth. Season with salt, pepper, and paprika.
05 - Add the drained macaroni to the cheese sauce and mix well. Let cool slightly.
06 - Lay out a tortilla on a flat surface. Spread 1/4 of the mac and cheese over half of the tortilla. Sprinkle with 2 tablespoons Monterey Jack cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas.
07 - Heat a large skillet or griddle over medium heat. Melt a little butter and cook each quesadilla for 2-3 minutes per side, until golden brown and crispy, pressing gently with a spatula.
08 - Transfer to a cutting board, let cool for 1 minute, then cut into wedges and serve.

# Expert Suggestions:

01 -
  • It transforms ordinary leftovers into something that feels like a treat from a diner
  • The crispy tortilla exterior and gooey cheese interior create the most satisfying texture combination
  • Ready in about 35 minutes but tastes like you spent way more effort on it
02 -
  • Let the mac and cheese cool slightly before assembling or your tortillas will get soggy and tear apart
  • Do not overfill the quesadillas or the cheese will leak out everywhere while cooking
03 -
  • Grate your own cheese instead of buying pre-shredded bags for the smoothest sauce
  • A cast iron skillet gives the best crispy exterior but any pan will work

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