Description
A delightful fusion of classic mac and cheese transformed into crispy quesadillas that are easy to prepare and incredibly satisfying.
Ingredients
Scale
- 1 cup (90 g) elbow macaroni, uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup (240 ml) whole milk
- 1.5 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
- Boil the Pasta: Bring a pot of salted water to a boil. Cook the elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the flour, stirring continuously for about a minute.
- Whisk in Milk: Gradually pour in milk while whisking vigorously until smooth. Cook, stirring for about 2–3 minutes until the sauce thickens.
- Add Cheese and Seasoning: Reduce heat to low, and add cheddar cheese, mozzarella, mustard powder, garlic powder, salt, and pepper. Stir until melted and creamy.
- Combine Pasta with Sauce: Fold in the cooked macaroni until well combined. Remove from heat.
- Assemble the Quesadillas: Place half a cup of mac and cheese mixture on half of each tortilla, fold over.
- Heat the Skillet: Melt butter in a skillet over medium heat. Cook the quesadillas, pressing down for crispiness, for 2-3 minutes each side.
- Flip & Finish: Cook until golden brown, about 2-3 minutes per side. Let rest before cutting into wedges.
Notes
Customize by adding cooked bacon, sautéed veggies, or jalapeños for extra flavor.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg