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Mac and Cheese Quesadilla
Use up leftover macaroni in a new and exciting way. With mac and cheese quesadillas you can enjoy a crispy, cheesy, and carb-loaded meal that's sure to hit the spot and fill tummies as well.
Prep Time
2
minutes
mins
Cook Time
5
minutes
mins
Total Time
7
minutes
mins
Course:
lunch, Main Course
Cuisine:
American
Diet:
Vegetarian
Servings:
1
quesadilla
Calories:
403
kcal
Author:
Nicole Durham
Cost:
Recipe $0.40
Equipment
Skillet
Spatula
Measuring Cups
Butter knife
Ingredients
1
Flour tortilla (standard size)
($0.28)
1
Tablespoon
Butter
($0.12)
½
cup
Prepared mac and cheese
($0.00)
Sliced cheese *optional
US Customary
-
Metric
Instructions
In a skillet over medium heat, melt your butter.
Add your tortilla to the pan and then arrange the prepared mac and cheese on half of the tortilla, leaving half of it empty.
If desired, add sliced cheese over the top of the mac and cheese.
Fold the empty side of the tortilla over the mac and cheese and cover the skillet with a lid.
Allow to cook for 2 minutes so that the insides warm up.
Remove lid and once the bottom of the quesadilla is golden brown, flip and repeat cooking on the other side until it's golden as well.
Slide the quesadilla onto a plate and serve warm.
Notes
Use room temperature macaroni for quicker cooking.
Feel free to add extra cheese for more flavor.
Best enjoyed fresh and warm.
Dairy-free options are available using specific mac and cheese brands and dairy-free butter.
Check tortillas for allergen warnings if avoiding dairy.
Nutrition
Serving:
1
quesadilla
|
Calories:
403
kcal
|
Carbohydrates:
47.1
g
|
Protein:
10.9
g
|
Fat:
19.3
g
|
Saturated Fat:
9.1
g
|
Polyunsaturated Fat:
1.9
g
|
Monounsaturated Fat:
6.8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
47.1
mg
|
Sodium:
894.2
mg
|
Potassium:
79
mg
|
Fiber:
1.1
g
|
Sugar:
1.5
g
|
Vitamin A:
117.9
IU
|
Calcium:
181.1
mg
|
Iron:
2.1
mg