# Components:
→ For the Macaroni
01 - 1 cup uncooked elbow macaroni
→ For the Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon paprika
09 - Salt, to taste
10 - Black pepper, to taste
→ For the Quesadillas
11 - 4 large flour tortillas (10-inch)
12 - 1/2 cup shredded cheddar cheese (for assembly)
13 - 1 tablespoon butter or oil, for cooking
→ Optional Garnishes
14 - 2 tablespoons chopped chives or green onions
15 - Salsa, for serving
16 - Sour cream, for serving
# Directions:
01 - Prepare the elbow macaroni according to package directions. Drain thoroughly and set aside.
02 - 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.
03 - Gradually whisk in the whole milk until the mixture is smooth. Continue to cook, whisking constantly, until the sauce slightly thickens, approximately 2 minutes.
04 - Reduce the heat to low. Add 1 cup of shredded sharp cheddar cheese, 1/2 cup of shredded mozzarella cheese, garlic powder, paprika, salt, and black pepper. Stir until the cheeses are fully melted and the sauce is smooth and creamy.
05 - Gently fold the cooked macaroni into the cheese sauce, ensuring it is evenly coated. Remove the saucepan from the heat.
06 - Lay out the four large flour tortillas. Spread approximately one-quarter of the mac and cheese mixture onto one half of each tortilla. Sprinkle with the extra shredded cheddar cheese. Fold the other half of each tortilla over the filling to create semi-circles.
07 - Warm a large nonstick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
08 - Carefully place each folded quesadilla onto the hot skillet. Cook for 2–3 minutes per side, pressing down gently with a spatula, until the tortillas are golden brown and crisp, and the cheese within is thoroughly melted.
09 - Remove the cooked quesadillas from the skillet and allow them to rest for 1 minute before cutting into wedges. Garnish with chopped chives or green onions, and serve immediately with salsa or sour cream, if desired.
