Mac'n'cheese Crunch Wrap Recipe

Cook pasta

Bring 6 cups of water to a rolling boil in a medium pot. Add 1 tsp salt and the 2 cups elbow macaroni. Cook according to package directions until just al dente (about 7–8 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the macaroni and set aside.

Make roux

In the same pot over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook for 1 minute to remove the raw flour taste, stirring constantly so it doesn't brown.

Add milk & thicken

Gradually whisk in 1 cup milk until smooth. Continue to cook, whisking, until sauce thickens slightly, about 2–3 minutes.

Finish cheese sauce

Lower heat to low. Stir in 1.5 cups shredded sharp cheddar, 0.5 cup mild cheddar, and 2 tbs cream cheese if using, until melted and smooth. If sauce is too thick, add up to 1/4 cup reserved pasta water, a tablespoon at a time. Season with 1/4 tsp black pepper, 1/4 tsp dry mustard, and 1/8 tsp paprika. Taste and adjust salt if needed.

Combine pasta & sauce

Fold the drained macaroni into the cheese sauce until evenly coated. Remove from heat and let cool for 8–10 minutes so the mixture firms slightly (this helps forming the wraps).

Place 1.5 cups crushed potato chips and 0.5 cup panko (if using) in a shallow bowl or plate. Crush chips finely with your hands or a rolling pin; mix with panko to an even crumb. Set aside. These will be used to give the wrap a crispy exterior.

Assemble wraps

Warm the 4 large tortillas briefly in a dry skillet or microwave (10–15 seconds) so they are pliable. Spoon about 3/4 to 1 cup of the cooled mac & cheese into the center of each tortilla, spreading slightly but leaving a 1–1.5 inch border. Sprinkle a tablespoon of crushed chips inside each for extra interior crunch if desired. Fold the sides over the filling, then roll tightly into a burrito-style wrap.

Coat wraps

Lightly press each assembled wrap in the crushed chip/panko mixture so the outside picks up a thin, even layer of crumbs. Press gently so the coating adheres; do not soak or dip—just press crumbs onto the surface. If needed, brush a little melted butter on the tortilla first (about 1/2 tbs per wrap) to help crumbs stick.

Pan-fry to crisp

Heat a large nonstick skillet over medium heat and add 1 tbs butter + 1 tbs vegetable oil (or 2 tbs butter alone). When shimmering, add wraps seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and crunchy on all sides. Work in batches if needed. Optionally, shallow-fry: heat 1/4 inch oil in a skillet and fry each wrap 1–2 minutes per side until deep golden (drain on paper towels).

Serve

Transfer wraps to a cutting board and let rest 1–2 minutes. Slice each in half on the diagonal. Garnish with sliced green onions and serve immediately with hot sauce, ranch, or your preferred dip.