Description
A delightful fusion of creamy macaroni and cheese wrapped in a crispy quesadilla shell, perfect for cozy dinners and game days.
Ingredients
Scale
- 2 cups macaroni pasta
- 1 cup sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 4 large flour tortillas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
Instructions
- Boil the macaroni: In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In the same pot, melt 2 tablespoons of butter over medium heat. Sprinkle in the flour to create a roux, whisking until smooth. Gradually pour in the milk while whisking until thickened. Stir in the grated cheese until melted into a creamy sauce. Combine with the drained macaroni and mix well.
- Assemble the quesadilla: Heat a non-stick skillet over medium heat and add a small pat of butter. Place one tortilla in the skillet, loading half with mac and cheese. Fold the tortilla and cook until golden, about 3-4 minutes. Flip and cook until crisp and heated through.
- Serve and enjoy: Remove from the skillet, cut into wedges, and serve with salsa or sour cream.
Notes
You can prep the mac and cheese a day in advance. For an extra crispy texture, cook in an air fryer at 375°F for 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg