This indulgent mash-up combines creamy mac and cheese with smoky bacon and zesty ranch, all hugged by crispy tortillas. It’s pure comfort in every bite—cheesy, crunchy, and ridiculously satisfying. Perfect for lazy dinners or game-day snacking!
Dish Story
Legend has it this dish was born in a college dorm when a homesick student craved mac and cheese and quesadillas simultaneously. With one pan and zero patience, they layered leftover mac with bacon between tortillas—and a star was born! It spread like wildfire through campus kitchens, evolving into the ultimate cheesy, crispy comfort food we adore today.
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I use boxed mac and cheese?
Totally! Use your fave boxed version—no judgment here, loves.
How do I prevent sogginess?
Don’t overstuff, and serve immediately. For leftovers, reheat in a skillet to revive the crunch.
Can I make it vegetarian?
Yes! Skip bacon and add veggies like mushrooms or spinach. Boom—plant-powered perfection.
Bacon Ranch Mac & Cheese Quesadilla
Ingredients
For the Mac & Cheese
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella
- 1 tbsp ranch seasoning mix
- Salt + pepper to taste
For the Quesadillas
- 8 slices crispy cooked bacon, crumbled
- 4 large flour tortillas
- 1½ cups shredded cheese blend (cheddar or Monterey Jack)
- Butter or oil for frying
For Serving (Optional)
- Ranch dressing for dipping
- Hot sauce or sriracha
- Sliced green onions or jalapeños
Instructions
- Whip up that mac and cheese: Cook pasta al dente, drain, and set aside. In the same pot, melt butter over medium heat. Whisk in flour until golden, then slowly pour in milk, stirring until thickened. Stir in cheeses and ranch seasoning until velvety smooth. Fold in pasta, season with salt and pepper—chef’s kiss!
- Build your quesadilla masterpiece: Heat a skillet and lightly butter one tortilla. Place it butter-side down, then layer shredded cheese, a generous scoop of ranch mac, bacon crumbles, and more cheese. Top with another tortilla (butter-side up).
- Crisp to perfection: Cook until golden and melty underneath, about 3-4 minutes. Flip carefully and crisp the other side. Repeat with remaining tortillas—trust me, it’s worth it!
- Slice and shine: Let quesadillas rest briefly before cutting into wedges. Serve hot with ranch, hot sauce, or whatever floats your boat!