Mac – N – Cheese Quesadilla Recipe

Cook pasta

Bring 4 cups water to a rolling boil in a medium saucepan. Add 1/2 tsp salt and the 1 cup elbow macaroni. Cook uncovered, stirring occasionally, until al dente (about 7–8 minutes). Reserve 2–3 tablespoons of pasta cooking water, then drain the pasta and set aside.

Make roux and cheese sauce

In the same saucepan over medium heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon all-purpose flour and whisk constantly for 1 minute to remove the raw flour taste (create a light blond roux). Slowly whisk in 1 cup whole milk, adding a splash at a time to avoid lumps. Continue whisking until the mixture thickens and begins to simmer, about 2–3 minutes.

Finish cheese sauce

Lower heat to medium-low. Remove the pan from direct heat for 30 seconds, then stir in 2 tablespoons softened cream cheese until smooth. Add 1 cup grated sharp cheddar and 1/2 cup grated Monterey Jack, stirring until melted and fully combined. Stir in 1/2 tsp mustard, 1/4 tsp ground black pepper, and 1/4 tsp salt (adjust to taste). If the sauce seems too thick, stir in 1–2 tablespoons of the reserved pasta water to reach a creamy consistency.

Combine pasta and sauce

Add the drained macaroni back into the cheese sauce and stir to fully coat. Taste and adjust seasoning. Let the mac and cheese cool 5 minutes — it should be thick but spreadable for the quesadilla.

Prepare tortillas

Lay out 4 large flour tortillas on a clean surface. Divide the mac and cheese into four equal portions (about 1/4 cup each for a thin quesadilla or up to 1/2 cup for a more substantial filling) and place each portion on one half of a tortilla, leaving a 1/2-inch border. If desired, sprinkle an extra tablespoon of grated cheddar on top of the filling for better cheese pull. Fold the empty half of the tortilla over the filling to form a half-moon.

Heat skillet

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1/2 tablespoon butter and a few drops of olive oil (optional) to the pan to prevent burning and to promote even browning. Swirl to coat.

Cook quesadillas

Place 1–2 folded quesadillas in the skillet (do not overcrowd). Cook for 2–3 minutes on the first side, pressing gently with a spatula, until golden brown and crisp. Carefully flip and cook the second side for another 2–3 minutes until crisp and the cheese is melted. Adjust heat as needed — reduce if the tortilla is browning too quickly before the interior warms. Add a small pat of butter for each subsequent quesadilla as needed.

Keep warm and serve

Transfer cooked quesadillas to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest. When all are cooked, let each rest 1 minute, then cut into wedges. Garnish with chopped fresh parsley if using.

Serve quesadillas with sour cream, salsa, and pickled jalapeños on the side. Spoon or dollop to taste. For a spicier option, add additional jalapeños into the mac and cheese before assembling.