Sloppy Joe Mac and Cheese Wrap with Melted Cheddar (Print version)
Saucy sloppy joe beef, creamy cheddar mac, and extra melted cheese tucked into a crisp skillet-toasted tortilla wrap.
# Ingredients:
For the sloppy joe beef
01 -
1 tablespoon neutral oil
02 -
1 lb (450 g) 80/20 ground beef
03 -
1 small yellow onion, finely diced
04 -
1/2 cup (75 g) finely diced red bell pepper
05 -
3 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
1/2 cup (120 ml) ketchup
08 -
1 tablespoon packed brown sugar
09 -
1 tablespoon yellow mustard
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1 tablespoon Worcestershire sauce
11 -
1 teaspoon chili powder
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1/2 teaspoon smoked paprika
13 -
1/4 teaspoon cayenne pepper, optional
14 -
1/2 teaspoon kosher salt, plus more to taste
15 -
1/4 teaspoon black pepper
For the mac and cheese
16 -
8 oz (225 g) elbow macaroni
17 -
3 tablespoons unsalted butter
18 -
3 tablespoons all-purpose flour
19 -
2 cups (480 ml) whole milk
20 -
1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
21 -
1/2 cup (55 g) shredded mozzarella cheese
22 -
1/4 teaspoon garlic powder
23 -
1/4 teaspoon mustard powder
24 -
Salt and black pepper, to taste
For assembly
25 -
4 large burrito-size flour tortillas, about 10-12 inches wide
26 -
1 cup (110 g) shredded sharp cheddar cheese
27 -
1 tablespoon butter or cooking spray, for the skillet
28 -
Pickles or sliced green onions, optional for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the macaroni until al dente, then drain well and set aside.
02 -
Melt the butter in the same pot over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook for 3-5 minutes, until lightly thickened. Remove from the heat and stir in cheddar, mozzarella, garlic powder, mustard powder, salt, and pepper. Fold in the macaroni.
03 -
Heat the oil in a large skillet over medium-high heat. Add onion, bell pepper, and ground beef. Cook for 6-8 minutes, breaking up the meat, until the beef is browned and cooked through. Drain excess grease if needed.
04 -
Stir in garlic and tomato paste and cook for 1 minute. Add ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, smoked paprika, cayenne, salt, and pepper. Simmer for 8-10 minutes, stirring often, until thick and glossy.
05 -
Warm the tortillas briefly so they bend easily. Add about 3/4 cup mac and cheese to each tortilla, then top with about 1/2 cup sloppy joe beef and 1/4 cup shredded cheddar. Fold in the sides and roll tightly.
06 -
Butter a large skillet or spray it lightly. Cook the wraps seam side down over medium heat for 2-3 minutes per side, until golden and the cheddar is melted. Rest for 1 minute, then slice diagonally and serve hot.
# Good to know:
01 -
Best served hot right after toasting, while the tortilla is crisp.
02 -
Let the sloppy joe filling cool for 5 minutes before rolling to reduce sogginess.
03 -
Reheat leftovers in a skillet or air fryer for the best texture.