Mac and Cheese Quesadillas are the ultimate comfort food, full of cheesy pasta. Make this recipe for the best cheese quesadillas you’ll ever eat!
We are so excited to have partnered with our friends at Bob Evans Grocery to bring you some amazing recipes this year.
I love the taste of Bob Evans products and regularly use them to save a few minutes of time in meal preparation.
I love the homemade comfort food taste and the convenience that using their products offers. Have you had a chance to try any of my other recipes using Bob Evans products?
Ranch Mashed Potato Salad is the perfect easy summer side! A delicious variation of the traditional potato salad with a huge time-saving shortcut!
What are Mac and Cheese Quesadillas?
Mac and cheese quesadillas are a delicious way to enjoy your favorite mac and cheese nestled between a folded quesadilla.
My macaroni and cheese quesadillas are studded with jalapenos and crispy bacon for a delicious on the go meal or snack.
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What’s the best cheese for quesadillas?
Any cheese that melts will work wonderfully in this mac and cheese quesadilla recipe. Just a few suggestions that you might want to try are:
- Monterey Jack
Tips for making these cheese quesadilla recipe
This is really one of the easiest lunch or dinner recipes you can make. But, here are a few simple tips to make sure your mac and cheese quesadillas come out perfectly.
Are there special tortillas for making macaroni and cheese quesadillas?
I used 4 8-inch flour tortillas in this recipe. So, you can use either white or whole wheat 8 inch tortillas.
I wouldn’t choose the larger size tortillas when making this. The smaller tortillas are easy to handle.
How do you keep quesadillas crispy?
One of my favorite things about this mac and cheese quesadilla recipe is how crispy and gooey it is after you cook it.
To make sure your quesadilla is crispy, simply lay one tortilla in the pan and add the toppings. Then, fold it in half.
You don’t need to stack tortillas on top of each other. If you do this, it’s possible that the top quesadilla won’t be as crispy as the bottom.
If you want crispy mac and cheese quesadillas, do one at a time.
What can go inside a quesadilla?
You can put almost anything you want to inside a quesadilla. I’ve used jalapenos and bacon. But, you can add onions, peppers, mushrooms, diced chicken, cubes of ham, or steak.
It’s all up to your family’s taste preferences. Keep this mac and cheese quesadilla kid-friendly and try hot dogs with mac and cheese.
What’s the easiest way to make bacon?
For easy baked bacon: simply lay slices of bacon on a foil-lined baking pan. Place the pan in the cold oven, turn the heat to 400°F and bake for 15 to 25 minutes.
The length of time will vary based on the thickness of your bacon (thick-cut takes longer) and the doneness you prefer (I like mine crispy).
Chop up the cooked bacon and refrigerate until ready to use in your mac and cheese quesadillas.
You can substitute bacon bits for chopped bacon when making this cheese quesadilla recipe.
If you’re wondering what to serve with my mac and cheese quesadillas, why not try fresh pico de gallo, cilantro, sour cream, avocado slices or chunky guacamole.
Finally, the kids may enjoy dipping it in ketchup rather than pico de gallo.
How can I store leftovers?
We try to make only as many as we know we will use. These cheese quesadillas are delicious right out of the pan.
But, if you do have leftovers, you can store them in an airtight container in the refrigerator for 3 to 5 days.
To reheat them, just warm them briefly on each side in a skillet. Add a bit of oil if you need to make them crispy again. Just warm them until the cheese starts to melt.
With love from our simple kitchen to yours.
Mac and Cheese Quesadillas + Video
- 1 Bob Evans Tasteful Sides Macaroni and cheese
- 4 flour tortillas, 8-inch
- 2 tablespoons butter
- 1 cup freshly shredded sharp cheddar cheese, about 4 ounces
- 4 ounce diced green chiles
- 8 slices bacon, cooked and cut into bite size pieces about 1/2 to 3/4 -inch
- Prepare mac and cheese according to package directions.
- Lay out the tortillas on a clean countertop.
- Warm a 10-inch skillet over medium heat.
- Add 2 tablespoons of cheese to each tortilla. Sprinkle evenly over ½ of the tortilla, we are going to fold these in half to cook them so try to keep ingredients on the same side.
- Add about 1/4 of the prepared mac and cheese on top of the cheese in each tortilla.
- Then scatter about a tablespoon of green chiles over the mac and cheese in each tortilla.
- Sprinkle the bacon over the mac and cheese in each tortilla.
- Finish with another 2 tablespoons of cheese over the bacon in each tortilla. Fold the tortilla in half.
- Add 1 tablespoon of butter to the warm skillet and carefully place 2 quesadillas into the skillet (folded edge against folded edge to make a circle) and cook until golden brown, 2 to 3 minutes. Flip and cook the other side until golden brown, 2 to 3 minutes.
- Place quesadillas on a cooling rack while you prepare the remaining quesadillas. Cut the quesadillas in half.
- For easy baked bacon: simply lay slices of bacon on a foil-lined baking pan. Place the pan in the cold oven, turn the heat to 400°F and bake for 15 to 25 minutes. The length of time will vary based on the thickness of your bacon (thick-cut takes longer) and the doneness you prefer (I like mine crispy). Chop up the cooked bacon and refrigerate until ready to use.
- You can substitute bacon bits for chopped bacon.
- Serving suggestions: fresh pico de gallo, cilantro, sour cream, avocado slices or chunky guacamole.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: This is a sponsored post in partnership with Bob Evans Grocery. All thoughts and opinions are our own.
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