Description
Crispy mac and cheese quesadilla packed with gooey cheese and golden tortillas. A fun, easy comfort meal perfect for quick lunches or dinners.
Ingredients
- For the mac and cheese: 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the quesadilla: 4 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
Instructions
- Cook elbow macaroni according to package directions until tender. Drain and set aside.
- In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cook for 3 to 4 minutes until thickened.
- Add cheddar cheese, salt, and black pepper. Stir until smooth and melted.
- Fold cooked macaroni into the cheese sauce until fully coated.
- Heat a skillet over medium heat and lightly brush with olive oil.
- Place one tortilla in the skillet and spread a layer of mac and cheese over half of it.
- Sprinkle mozzarella cheese on top, then fold the tortilla over.
- Cook for 2 to 3 minutes per side until golden brown and crispy and the cheese is melted.
- Repeat with remaining tortillas and filling, then slice and serve warm.
Notes
- For extra crispiness, press the quesadilla gently with a spatula while cooking.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American