Mac and cheese quesadillas are a cozy and fun dish. They combine two favorites into one delicious bite. You get the creamy goodness of mac and cheese wrapped in a crispy tortilla. It’s a warming meal perfect for any time of day.

Why You Will Love This Dish

This recipe is easy to make and so tasty. It uses simple ingredients that you might already have in your kitchen. You can whip it up for a quick lunch or serve it for dinner. Everyone in the family will enjoy these cheesy, crispy quesadillas. Plus, they are perfect for kids and great for sharing.

How to Make Mac and Cheese Quesadillas

Making mac and cheese quesadillas is a simple process. You will boil pasta, make a creamy cheese sauce, and assemble everything with tortillas. A quick cook on the skillet gives them a nice golden color. It’s an easy recipe that’s hard to mess up, even for beginners.

What You Need

Here’s what you’ll need for this dish:

1 cup (90 g) elbow macaroni, uncooked
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
8 medium (20 cm) flour tortillas
2 tablespoons unsalted butter, for cooking

Step-by-Step

Boil a pot of salted water and cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
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.
Gradually pour in the whole milk while whisking continuously until the mixture is smooth. Continue to cook for 2-3 minutes, stirring until the sauce thickens.
Reduce the heat to low. Stir in the shredded cheddar cheese, mozzarella cheese, mustard powder, garlic powder, salt, and black pepper. Continue to stir until the cheese is fully melted and the sauce is smooth and creamy.
Add the cooked and drained macaroni to the cheese sauce. Stir gently to ensure every piece of pasta is evenly coated. Remove the saucepan from heat.
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.
Place a second flour tortilla on top of the mac and cheese filling on each of the prepared tortillas.
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.
Add more butter to the skillet as needed. Continue to cook each quesadilla for another 2-3 minutes, until the other side is also golden brown and crisp.
Remove the cooked quesadillas from the skillet. Allow them to rest for 1-2 minutes before cutting into wedges. Serve immediately while hot.

How to Serve Mac and Cheese Quesadillas

These quesadillas are tasty on their own, but you can add extra fun. Serve them with salsa, guacamole, or sour cream for dipping. A fresh salad or some steamed veggies on the side makes a nice balance. They are perfect for weekend brunch or a cozy family dinner.

How to Store Mac and Cheese Quesadillas

If you have leftovers, store them in the fridge. Place them in an airtight container and enjoy within 3 days. You can also freeze them for longer storage. Make sure to wrap them well in plastic wrap or foil. To reheat, simply pop them in the oven or skillet until heated through.

Recipe Tips

Make sure you don’t overcook the pasta. It should be al dente.
Stir the cheese sauce well to avoid lumps.
Use different cheeses for a unique flavor.
Don’t skip the resting time after cooking; it helps them hold together.
Keep the heat medium to avoid burning the tortillas too quickly.

Variations & Swaps

Add protein: Try adding cooked chicken or bacon for a heartier meal.
Veggie version: Include spinach or diced bell peppers for some extra color and nutrients.
Gluten-free: Use gluten-free tortillas and pasta for a safe option for those with gluten sensitivities.

FAQs

Can I make these quesadillas ahead of time?
Yes, you can prepare the filling ahead and store it in the fridge. Assemble and cook when ready to eat.

Can I freeze the quesadillas?
Absolutely! Wrap them well and they can be frozen for up to 1 month.

How should I reheat leftover quesadillas?
You can reheat them in the oven or skillet. Heat until they are warm and crispy again.

What should I serve with quesadillas?
A fresh salad, some guacamole, or salsa pairs well with these cheesy delights.

What if I don’t have mustard powder?
You can skip it or use a tiny bit of prepared mustard for a different flavor.

Mac and Cheese Quesadillas

These mac and cheese quesadillas combine creamy macaroni and cheese wrapped in crispy tortillas, making for a cozy and fun dish perfect for any time.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Lunch, Main Course, Snack

Cuisine American

Servings servings

Calories 300 kcal

Ingredients

Pasta and Cheese Sauce

1 cup elbow macaroni, uncooked
2 tablespoons unsalted butter for the sauce
2 tablespoons all-purpose flour
1 cup whole milk
1.5 cups shredded sharp cheddar cheese
1/4 cup shredded mozzarella cheese
1/2 teaspoon mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Tortillas and Cooking

8 medium flour tortillas 20 cm
2 tablespoons unsalted butter for cooking

Instructions

Preparation

Boil a pot of salted water and cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
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.
Gradually pour in the whole milk while whisking continuously until the mixture is smooth. Continue to cook for 2-3 minutes, stirring until the sauce thickens.
Reduce the heat to low. Stir in the shredded cheddar cheese, mozzarella cheese, mustard powder, garlic powder, salt, and black pepper. Continue to stir until the cheese is fully melted and the sauce is smooth and creamy.
Add the cooked and drained macaroni to the cheese sauce. Stir gently to ensure every piece of pasta is evenly coated. Remove the saucepan from heat.

Cooking

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.
Place a second flour tortilla on top of the mac and cheese filling on each of the prepared tortillas.
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.
Remove the cooked quesadillas from the skillet. Allow them to rest for 1-2 minutes before cutting into wedges. Serve immediately while hot.

Notes

These quesadillas are tasty on their own but can be served with salsa, guacamole, or sour cream for dipping. They are perfect for a weekend brunch or cozy family dinner.