Bacon Ranch Mac & Cheese Quesadilla
Hey loves! This is the ultimate comfort mash-up: creamy mac and cheese loaded with smoky bacon and zesty ranch, all hugged between crispy golden tortillas. It's cheesy, crunchy, and totally addictive—perfect for lazy dinners or game-day feasts!
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!
Notes
Pro-tip: For extra crunch, brush tortillas with mayo instead of butter—it crisps up like magic! Also, try adding sautéed spinach for a veggie boost.