Hey there, friends! Today I want to share a kitchen experiment that turned into a family favorite: Mac and Cheese Quesadillas. You know those nights when you just want something warm and comforting, but you’re not looking to spend hours in the kitchen? This quick and easy recipe is perfect for those busy evenings when everyone is rushing around. It really combines two comfort foods into one amazing dish that kids and adults alike can’t resist!
Growing up, my family was all about the classics – but there was always room for a bit of creativity. I’ve always loved mac and cheese, and quesadillas have a special place in our hearts too. One night, I decided we’d take our love for both and whip something up that would make a quick dinner. Let’s just say the first time I made these, they disappeared faster than I could set the table! It’s become a staple and is now requested on a weekly basis.
What I adore about this recipe is how adaptable it is. You can easily swap out ingredients based on what you have or what your family enjoys. Plus, it’s a fantastic way to sneak in some extra veggies or protein if you want to! Serve it with your favorite sides, maybe a fresh salad or some salsa, and you’ve got a meal that warms the heart and the belly. So, grab your ingredients, and let’s get started making these delicious Mac and Cheese Quesadillas together – I promise you, they’re going to be a hit!
How to Make Mac and Cheese Quesadillas
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Ingredients
- 1 box Bob Evans Tasteful Sides Macaroni and cheese
- 4 flour tortillas (8-inch)
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese (about 4 ounces)
- 4 ounces diced green chiles
- 8 slices cooked bacon, chopped into small pieces
Directions
Begin by preparing the box of macaroni and cheese according to the package directions. This is your base, and it sets the stage for all the deliciousness that’s about to follow!
Once your mac and cheese is ready, lay out the flour tortillas on a clean countertop for easy assembly. These will be the crispy cradle that holds all that creamy goodness.
In a skillet set on medium heat, warm up a tablespoon of butter until it’s melted and bubbly. Then, take each tortilla and sprinkle 2 tablespoons of cheddar cheese on one half, creating a cheesy layer on one side.
Now, scoop about one-quarter of the prepared mac and cheese onto each tortilla, smothering it with that creamy goodness.
Next, add a sprinkle of diced green chiles atop the mac and cheese for that extra zing, followed by the chopped bacon pieces.
Lastly, top everything off with another sprinkling of cheddar cheese and then fold the tortillas in half to cover the delicious filling.
Place the filled tortillas into the heated skillet, seam side down, and cook for about 2 to 3 minutes per side, or until they are beautifully golden brown and crispy. Pop them onto a cooling rack while you prepare the remaining quesadillas, slicing each finished product in half to serve. Enjoy this scrumptious fusion of mac and cheese in a quesadilla!
Storing Suggestion
If you have any leftover Mac and Cheese Quesadillas, simply place them in an airtight container and store them in the fridge for up to three days. To reheat, pop them in a toaster oven or skillet for a few minutes until heated through, making sure they crisp back up.
Cooking Tips
Consider adding your favorite spices or herbs to jazz up the flavor profile of the quesadillas. You can also sauté some onions or bell peppers to mix in with the mac and cheese. To make it healthier, try using whole wheat flour tortillas or incorporating spinach into the filling!
Serving Suggestions
These cheesy quesadillas pair perfectly with a side of fresh salsa, sour cream, or guacamole. A simple green salad adds a refreshing touch! For drinks, consider serving with iced tea or a light beer for the adults to complement the flavors.
Ingredient Substitutions
If you don’t have Bob Evans macaroni and cheese, any boxed variety works just as well. You can also substitute the green chiles with diced tomatoes or jalapeños for a different twist. Feel free to use shredded mozzarella or pepper jack cheese in place of the cheddar for a unique flavor.
Seasonal Variations
In the summer, use fresh tomatoes and corn to add a seasonal sweetness. In the fall, try incorporating roasted pumpkin puree into the mac and cheese for a hearty, autumn-inspired twist. Think ahead, and you can adjust for your family’s preferred seasonings too!
Allergen Information
This recipe contains wheat and dairy due to the flour tortillas and cheese. If you’re looking to make it gluten-free, use corn tortillas instead. For a dairy-free option, check out vegan cheese alternatives and a dairy-free macaroni option.
FAQ
Can I use different types of cheese in these quesadillas?
Absolutely! You can swap out sharp cheddar for any cheese you prefer. Monterey Jack, pepper jack, or even a cream cheese blend can give a unique taste. Just ensure it melts well for that gooey texture!
How can I make these quesadillas vegetarian?
To turn these into a vegetarian dish, simply omit the bacon and increase the amount of veggies. You could add things like bell peppers, spinach, or mushrooms to create a hearty filling without meat.
Is this a kid-friendly recipe?
Definitely! Kids love the familiar flavors of mac and cheese, and wrapping it in a crispy tortilla makes it even more appealing. You can also get your kids involved in the assembly process, which can be fun!
Can I freeze Mac and Cheese Quesadillas?
Yes, you can freeze these quesadillas! Make sure they are fully cooled, then wrap them tightly in plastic wrap and place them in an airtight container or freezer-safe bag. They will keep for up to two months.
What’s the best way to reheat quesadillas?
The best method to reheat quesadillas is on a skillet over medium heat. This will help keep them crispy. You can also use an air fryer if you have one, which gives a nice crunchy texture as well!
Can I make these quesadillas ahead of time?
You can prepare the filling ahead of time and store it in the fridge. Then when you’re ready to eat, just assemble and cook the quesadillas for a quick and convenient meal.
Mac and Cheese Quesadilla
Ingredients
- 1 box Bob Evans Tasteful Sides Macaroni and cheese
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese (about 4 ounces)
- 4 ounces diced green chiles
- 8 slices cooked bacon chopped into small pieces
Instructions
- Cook the macaroni and cheese following the package instructions.
- Place the tortillas on a clean surface.
- Heat a 10-inch skillet over medium heat.
- On each tortilla, add 2 tablespoons of cheddar cheese, sprinkling it over one half since we will be folding them later.
- Top each tortilla with about a quarter of the mac and cheese.
- Sprinkle a tablespoon of diced green chiles over the mac and cheese on each tortilla.
- Add the chopped bacon pieces over the top.
- Finish with another 2 tablespoons of cheddar cheese on each tortilla. Now, fold them in half.
- Melt 1 tablespoon of butter in the heated skillet. Carefully add 2 quesadillas (make sure the folded edges are together) and cook for about 2 to 3 minutes until they’re golden brown. Flip and cook the other side for another 2 to 3 minutes until crispy.
- Transfer the cooked quesadillas to a cooling rack while you prepare the remaining ones. Cut each quesadilla in half and enjoy!
