Mac 'n' Cheese Burger Wrap (Print version)
Creamy mac and cheese, juicy burger beef, pickles, and sauce wrapped in a crisp toasted tortilla.
# Ingredients:
For the mac and beef filling
01 -
6 oz (170 g) elbow macaroni
02 -
1 lb (450 g) ground beef, 85 percent lean preferred
03 -
1 teaspoon Worcestershire sauce
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
3/4 teaspoon kosher salt, divided
07 -
1/2 teaspoon black pepper
08 -
2 tablespoons (28 g) unsalted butter
09 -
2 tablespoons all-purpose flour
10 -
1 cup (240 ml) whole milk
11 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
For the wraps
12 -
4 large burrito-size flour tortillas
13 -
1/3 cup burger sauce or ketchup-mustard sauce
14 -
1/2 cup chopped dill pickles
15 -
1 cup shredded lettuce, optional
16 -
1 small tomato, diced or thinly sliced, optional
17 -
1 teaspoon neutral oil or butter for toasting, optional
# Instructions:
01 -
Boil the macaroni in salted water until just tender according to package directions. Drain well and set aside.
02 -
Cook the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles. Drain excess fat, then stir in Worcestershire sauce, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper.
03 -
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds. Slowly whisk in the milk and cook for 2-3 minutes until lightly thickened.
04 -
Turn the heat to low and stir in the cheddar until smooth. Fold in the drained macaroni and seasoned beef. Taste and add the remaining salt if needed, then let the filling rest for 2 minutes.
05 -
Warm the tortillas until flexible. Spread burger sauce in the center of each tortilla, then add about one heaping cup of mac and beef filling. Top with pickles, lettuce, and tomato if using.
06 -
Fold in the sides and roll tightly. Toast seam side down in a lightly greased or dry skillet over medium heat for 2-3 minutes per side until golden. Slice in half and serve hot.
# Good to know:
01 -
Best served right after toasting while the tortilla is crisp.
02 -
Keep the filling thick so the wrap does not leak.
03 -
Warm tortillas before rolling to prevent cracking.