Mac and Cheese Quesadilla Recipe + Video
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A Mac and Cheese Quesadilla might seem strange at first, but trust me, it’s the ultimate comfort food! Enjoy ooey, gooey bites of cheesy pasta with bits of bacon and green chiles, sandwiched between extra crispy tortillas. You’ll never want to make quesadillas the old way again!
Mac and Cheese Quesadilla
Who says you have to choose between two favorite snacks? Not me!!
Combine a crispy cheese quesadilla with ooey, gooey macaroni and cheese to make the ultimate combo.
I’ve added a few extras for this recipe to make the most scrumptious bacon and cheese quesadilla, but there are so many ways to make it your own.
No matter what flavors you choose to combine, start with pre-made mac and cheese from the deli section of the store.
Since you just have to heat it — instead of making it from scratch — you can whip these up in 20 minutes or less!
Recipe Video
To see us make this mac and cheese quesadilla recipe from start to finish, watch the video in this post!
I love the homemade comfort food taste and convenience that using Bob Evans products offers. Have you had a chance to try any of my other recipes?
Mac and Cheese Bombs are the cheesiest! They are so easy and so good they disappear like magic — even faster than my chili cheese mashed potato casserole!
And if you’re looking for an easy summer side, you can’t go wrong with this Ranch Mashed Potato Salad.
It’s a delicious variation of the traditional potato salad with a huge time-saving shortcut!
Ingredient Notes and Substitutions
- Mac & Cheese – I’m using a package of Bob Evans, but there may be other brands available in the deli section.
You could also make some from scratch if you want! If you use leftovers, make sure to heat them with some extra milk or cream so the noodles don’t dry out. - Tortillas – I used 8-inch flour tortillas for this recipe — it’s up to you whether to use white or whole wheat.
Avoid larger-sized tortillas as they are much harder to handle and the filling might spill out. - Cheddar Cheese – This makes your mac n cheese quesadilla extra cheesy, but it also acts as a kind of glue to keep everything in the tortilla.
Feel free to swap it with your favorite cheese, but be sure to shred it fresh for the best melt! - Bacon – You’ll need to cook this ahead of time, leaving enough time for it to cool so you can chop it. Bacon bits will work in a pinch, but the texture isn’t quite as good.
I’ll usually toss these in the oven or air fryer, but you could also chop the strips first and crisp them in a separate skillet on the stove. - Diced Green Chiles – These add some heat and make this dish a little spicy. Be sure to drain them really well, and you can certainly leave them out if you prefer.
Tips and Tricks to Make a Perfect Mac n Cheese Quesadilla
- Layer the shredded cheese on the top and the bottom.
You want it to melt between the tortilla and the filling to help hold everything together so it doesn’t fall apart.
- Add some butter to the pan.
This helps the outside of the tortilla to crisp and brown to golden perfection. Be sure the pan is nice and hot before cooking each mac n cheese quesadilla too!
- Don’t overfill your tortillas.
Otherwise, everything will just ooze out. Imagine a line through the exact middle of the tortilla, then add the ingredients a little below that line.
You’ll also want to keep the macaroni in a single layer, meaning there aren’t a bunch of noodles piled on top of each other.
- Fold tortillas in half instead of stacking them.
This is the secret to even crispiness on both sides! Plus, you can make two at a time if your pan is large enough.
Prep Ahead
- Cook and chop bacon
- Heat mac and cheese
- Shred cheese
Kitchen Tools You Will Need
- Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Heat-Safe Spatula for folding, flipping, and serving your bacon and cheese quesadilla.
- Wire Rack – Keeps each quesadilla crispy while you cook the others.
Serving Suggestions
What’s a mac and cheese quesadilla without toppings and dips?
Scoop up some sour cream, guacamole, or pico de gallo with each bite, or top each triangle with some avocado slices and cilantro.
You might also want some taco sauce or hot sauce for dipping too.
As far as side dishes go, I love to add a scoop of cilantro lime rice to my plate. Or, try this Mexican street corn salad for a refreshing contrast!
Storing and Reheating Bacon and Cheese Quesadilla
We try to make only as many as we know we will eat since a bacon cheese quesadilla is most 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, just warm them briefly on each side in a skillet until the cheese starts to melt. Add a bit of oil if you want to make them crispy again.
Bacon Cheese Quesadilla FAQ
Any cheese that melts smoothly will work! As far as this bacon cheese quesadilla recipe goes, here are a few you might want to try (or mix and match):
Asiago
Colby
Cheddar
Gouda
Monterey Jack
Provolone
Queso
Swiss
Mozzarella
One of my favorite things about this mac n cheese quesadilla recipe is how crispy and gooey it is after you cook it!
To make sure your quesadilla is perfectly crispy on both sides, 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.
You can put almost anything you want inside a quesadilla — that’s the beauty of this popular snack!
I’ve used green chiles, bacon, and cheese in my quesadilla, but you can add onions, peppers, mushrooms, diced chicken, cubes of ham, steak… use your imagination.
Want to keep this mac and cheese quesadilla kid-friendly? Chop up some hot dogs and let them dip theirs in ketchup!
Enjoy!
With love, from our simple kitchen to yours.
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Mac and Cheese Quesadilla Recipe + Video
Ingredients
- 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
Instructions
- 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.
Video
Donna’s Notes
- 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.
Nutrition
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.
Originally published September 2020, updated and republished October 2024
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Good suggestion for the Grandkids!
This is so good with the bob evans buffalo mac and cheese!!