Mac and Cheese Quesadillas
Indulge in the ultimate comfort food fusion with these irresistible Mac and Cheese Quesadillas! This creative recipe combines the creamy, cheesy goodness of homemade mac and cheese with the crispy, golden perfection of pan-fried tortillas. Perfectly seasoned elbow macaroni is blended with a velvety cheddar cheese sauce, then layered with a melted Mexican cheese blend inside soft tortillas, creating a savory, ooey-gooey filling. Quick to whip up in just 35 minutes, this dish is perfect for busy weeknight dinners or crowd-pleasing snacks. Serve with salsa, sour cream, or your favorite dipping sauce for a dreamy, cheesy treat that will satisfy all your cravings. Whether you're a mac and cheese enthusiast or a quesadilla lover, this recipe is sure to hit the spot!
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Recipe Information
Ingredients
- 1 cup Elbow macaroni
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 1 cup Shredded cheddar cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 Large flour tortillas
- 1 cup Shredded Mexican blend cheese
- 2 tablespoons Butter (for cooking tortillas)
Instructions
Cook the elbow macaroni according to the package instructions. Drain and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Add the flour to the melted butter and whisk constantly for 1-2 minutes to create a roux.
Slowly whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture thickens, about 3-4 minutes.
Lower the heat and stir in the shredded cheddar cheese. Mix until the cheese is fully melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and stir to coat. Season with salt and black pepper to taste. Set the mac and cheese aside to cool slightly.
Heat a large skillet over medium heat and add a small pat of butter to lightly coat the surface.
Place one tortilla in the skillet. Sprinkle a thin layer of shredded Mexican blend cheese over half of the tortilla.
Spoon a layer of the mac and cheese onto the shredded cheese, then top with another sprinkle of the Mexican blend cheese.
Fold the empty half of the tortilla over the mac and cheese to create a half-moon shape.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden and crispy, and the cheese inside is melted.
Repeat with the remaining tortillas and filling.
Slice each quesadilla into wedges and serve immediately. Enjoy your Mac and Cheese Quesadillas!
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 19.7 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1362 mg | 105% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
