Sloppy Joe Mac and Cheese (Print Version)
Ground beef and mac & cheese meet in a warm, cheesy tortilla wrap crisped to perfection.
# Ingredients:
→ Sloppy Joe Mixture
01 -
450 g ground beef, 80/20 blend
02 -
1 medium onion, finely diced
03 -
1 red bell pepper, finely diced (optional)
04 -
3 cloves garlic, minced
05 -
120 ml ketchup
06 -
2 tablespoons tomato paste
07 -
2 tablespoons brown sugar
08 -
1 tablespoon yellow mustard
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon chili powder
11 -
0.5 teaspoon smoked paprika
12 -
0.25 teaspoon cayenne pepper (optional)
13 -
Salt and black pepper, to taste
14 -
2 tablespoons vegetable oil
→ Mac and Cheese
15 -
225 g elbow macaroni pasta
16 -
3 tablespoons butter
17 -
3 tablespoons all-purpose flour
18 -
480 ml whole milk
19 -
190 g sharp cheddar cheese, freshly shredded
20 -
60 g mozzarella cheese, shredded
21 -
0.25 teaspoon garlic powder
22 -
0.25 teaspoon mustard powder
23 -
Salt and black pepper, to taste
→ Assembly
24 -
4 large flour tortillas, 30 cm diameter
25 -
110 g additional shredded cheese (cheddar or Mexican blend)
26 -
Butter or cooking spray, for grilling
# Instructions:
01 -
Cook elbow macaroni in a large pot of salted boiling water until al dente, according to package directions. Drain thoroughly and set aside.
02 -
In the same pot over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes, stirring constantly until a pale roux forms. Gradually whisk in milk, ensuring the mixture is smooth. Continue stirring for 3–5 minutes until slightly thickened. Remove from heat and incorporate cheddar and mozzarella until fully melted. Add garlic powder, mustard powder, salt and black pepper. Toss in the drained macaroni and keep warm over low heat.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Sauté onion and bell pepper for 3–4 minutes until softened. Add ground beef, breaking into small pieces, and cook for 6–8 minutes until thoroughly browned. Drain excess grease. Stir in minced garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Mix in ketchup, brown sugar, yellow mustard, Worcestershire sauce, chili powder, smoked paprika, and cayenne pepper. Season with salt and black pepper, then simmer for 8–10 minutes, occasionally stirring, until the mixture is well thickened and the sauce clings to the meat. Remove from heat and allow to cool slightly.
04 -
Briefly warm tortillas until flexible. Lay one tortilla flat and distribute approximately 180 ml (3/4 cup) of warm mac and cheese across the center, leaving a 5 cm border. Top with about 120 ml (1/2 cup) of the sloppy joe mixture and sprinkle 30 g (1/4 cup) of additional shredded cheese over the filling. Fold the bottom edge up, tuck in both sides, and tightly roll from the bottom to enclose the filling.
05 -
Heat a large skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Place wraps seam side down and cook for 2–3 minutes until golden and crisp. Flip and cook another 2–3 minutes until both sides are evenly browned and cheese is melting. Press gently with a spatula for optimal contact.
06 -
Remove wraps from heat and allow to rest for 1–2 minutes to avoid burns. Slice each wrap diagonally and serve immediately while hot and cheesy. Provide napkins as the filling may be saucy.
# Notes:
01 -
Warm tortillas for easy rolling and optimal sealing of the wraps.
02 -
Let the filling cool briefly before assembly to prevent soggy tortillas.