Save Take everything you love about classic mac and cheese and taco night and you get these indulgent mac and cheese quesadillas. Creamy macaroni gets tucked inside crispy tortillas with an extra hit of cheddar, turning two comfort classics into something totally irresistible. They come together quickly and make a perfect weeknight treat or party snack that will get everyone excited.
I first threw these together on a Sunday when my family could not agree between Mexican food or mac and cheese. Now it is a go-to for movie nights and the only way my nephew eats mac and cheese at grandma’s.
Ingredients
- Elbow macaroni: Use classic elbows for the right bite and creamy sauce catch
- Unsalted butter: Rich base for the roux and deeper flavor use quality for best results
- All-purpose flour: Thickener for the cheese sauce make sure it is fresh for a smooth result
- Whole milk: Essential for creaminess whole over skim gives a silkier finish
- Sharp cheddar cheese: Shredded by hand melts best and gives that classic tang
- Mozzarella cheese: For extra stretch and gooey melt buy a block and grate if possible
- Garlic powder and paprika: Adds savory depth elevate with smoked paprika for oomph
- Salt and black pepper: To taste freshly ground black pepper gives more flavor
- Large flour tortillas: Soft pliable tortillas hold up best to filling look for burrito size
- Extra cheddar cheese: A sprinkling inside for even melt and at the edges
- Butter or oil: For pan crisping butter adds rich flavor but oil works too
- Optional garnishes: Fresh chives or green onions and salsa or sour cream for serving brighten and balance flavors
Instructions
- Cook the Pasta:
- Boil elbow macaroni in generously salted water as per package directions. Stir occasionally so the noodles do not stick. Cook just to al dente about 6 to 7 minutes for the ideal texture in quesadillas. Drain thoroughly and set aside while you make the sauce
- Make the Roux:
- Melt unsalted butter in a medium saucepan over medium heat. Add flour and whisk continuously for one full minute to eliminate raw flour taste. The mixture should bubble but not brown
- Build the Cheese Sauce:
- Slowly add whole milk while whisking constantly to avoid lumps. Keep whisking until the sauce starts to thicken about 2 minutes. Lower the heat and add both cheddar and mozzarella while stirring until fully melted smooth and glossy. Season with garlic powder paprika and a generous pinch of salt and black pepper
- Combine Pasta and Cheese Sauce:
- Fold the drained macaroni into the hot cheese sauce. Mix gently but thoroughly so every noodle is well coated with the cheesy goodness
- Assemble the Quesadillas:
- On a large cutting board lay out the flour tortillas. Spread about a quarter of the mac and cheese mixture over half of each tortilla. Sprinkle extra shredded cheddar on top for a boost of flavor and an extra cheesy edge. Fold each tortilla in half to close
- Cook Until Crisp:
- Preheat a skillet or griddle over medium heat. Add a little butter or oil. Place folded quesadillas in the pan and cook each side 2 to 3 minutes pressing gently with a spatula to get even browning. Flip carefully and cook until both sides are golden crispy and the cheese inside melts
- Cut and Serve:
- Let quesadillas rest one minute out of the pan to set the filling. Slice each into wedges with a sharp knife. Garnish with chives or green onions and serve up hot with salsa or sour cream if you like
Save I am obsessed with how the cheddar at the edge of the tortilla gets extra golden crispy. When my grandma first tried these she kept sneaking wedges straight from the cutting board before they even made it to the table.
Storage Tips
Refrigerate any leftovers in an airtight container for up to three days. To reheat place wedges in a dry skillet over medium heat until hot and crispy again. Microwaving works but you lose that crunch. You can freeze mac and cheese filling on its own for one month. Assemble and cook quesadillas fresh to keep them from getting soggy
Ingredient Substitutions
Use any short pasta shape if elbows are not available. Swap cheddar for Colby Jack or Monterey Jack for a mellower taste. Dairy-free cheese and plant-based butter can work for vegan versions
Serving Suggestions
Serve with a green salad for balance. Add a side of tomato soup for an old-school diner feel. Set out bowls of salsa sour cream or guacamole so everyone can dip
Cultural Context
This recipe is pure American comfort food mashup. Mac and cheese has roots in southern kitchen traditions while quesadillas bring in Tex-Mex flair. You get that nostalgic feeling of both cuisines in one bite.
Seasonal Adaptations
Stir in peas or spinach during spring for a fresh twist. Roasted diced poblano peppers give fall or winter warmth. Swap white cheddar and hot sauce for a spicier cold-weather option
Quick recipe notes
Watch the skillet so tortillas do not burn or get too dark. Mac and cheese filling can be prepped a day ahead. This makes a fun DIY meal for parties or sleepovers
Success Stories
The first time I made these for friends they were convinced I had ordered them from a trendy food truck. My brother now requests them for every family birthday. Kids absolutely devour them and adults usually ask for seconds.
Freezer Meal Conversion
You can prep the mac and cheese filling in advance freeze it in a flat bag thaw overnight in the fridge then assemble and crisp up quesadillas to order. This works great for meal prep or make-ahead party snacks.
Save Enjoy these delicious mac and cheese quesadillas for a unique and satisfying meal. They are sure to become a family favorite.
Recipe Questions
- → How do I keep quesadillas crispy?
Use just enough butter or oil and cook over medium heat. Press gently for even browning and serve promptly.
- → Can I prepare the macaroni ahead?
Yes, prepare the macaroni and cheese sauce in advance and store refrigerated. Assemble and cook when ready to eat.
- → What cheese works best for these quesadillas?
Sharp cheddar and mozzarella create a smooth, flavorful melt. Try pepper jack for extra kick.
- → Are there gluten-free options?
Use certified gluten-free pasta and tortillas to create a gluten-free version of this dish.
- → What goes well as a side or topping?
Serve with salad, salsa, sour cream, or pickled jalapeños for added flavor and freshness.
- → Can I add proteins or veggies?
Absolutely—try cooked bacon, sautéed onions, or jalapeños for more texture and taste.