Joe Mac Cheese Wrap (Printable Version)
Cheesy elbows and saucy beef tucked in golden tortillas. Every bite is crispy, bold, and super comforting.
# What You'll Need:
→ Mac & Cheese
01 -
2 cups sharp cheddar, shredded fresh
02 -
8 ounces elbow macaroni
03 -
3 tablespoons butter
04 -
3 tablespoons all-purpose flour
05 -
2 cups whole milk
06 -
1/2 cup mozzarella, shredded
07 -
Salt and pepper, as you like
08 -
1/4 teaspoon mustard powder
09 -
1/4 teaspoon garlic powder
→ Sloppy Joe Mixture
10 -
1 tablespoon Worcestershire sauce
11 -
1 pound ground beef (try for 80/20 fat)
12 -
1 tablespoon yellow mustard
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1/2 cup ketchup
14 -
2 tablespoons tomato paste
15 -
2 tablespoons brown sugar
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1/4 teaspoon cayenne (your call)
17 -
1 medium onion, chopped up fine
18 -
Salt and pepper, adjust to taste
19 -
1 red bell pepper, small dice (add if you want)
20 -
1 teaspoon chili powder
21 -
3 cloves garlic, finely chopped
22 -
2 tablespoons veggie oil
23 -
1/2 teaspoon smoked paprika
→ Assembly
24 -
Butter or spray oil for grilling
25 -
1 cup extra shredded cheese, your choice
26 -
4 large flour tortillas, 12 inches across
# Step-by-Step Guide:
01 -
Let the wraps cool off a bit—1–2 minutes does the trick, so you don’t burn your mouth. Grab a good knife and cut each one at an angle. Eat them while they’re melty and warm. Don’t forget napkins—these can get seriously messy.
02 -
Crank up a skillet or griddle to medium heat and toss down some butter or hit it with spray. Pile in your wraps with the seam side down to keep them together. Let them brown for about 2–3 minutes. Flip to the other side, press down gently, and let that get golden—plan for another 2–3 minutes so the inside melts nicely.
03 -
Get your tortillas soft by microwaving them for 30 seconds or heating in a dry pan. Lay one out. Put about 3/4 cup mac and cheese down the center, but leave the edges free—around 2 inches. Spoon on about half a cup of sloppy joe over that cheese, then sprinkle a little extra cheese over top. Fold the bottom over, tuck the sides in, and roll it up tight so nothing spills out.
04 -
Pour your oil in a hot skillet over medium-high. Toss in the chopped onion and red bell pepper first if using, stir for 3–4 minutes to get them soft. Drop in the ground beef, break it apart—cook ‘til it’s not pink, about 6–8 minutes. If there’s too much fat, drain some off. Stir in the garlic, cook just a minute. Scoop in the tomato paste, give it a minute. Add ketchup, brown sugar, mustard, Worcestershire, chili powder, smoked paprika, and cayenne. Season it up with salt and pepper, then keep it bubbling for 8–10 minutes, stirring now and then ‘til the sauce gets thick and coats the meat. Pull it off the heat and let it rest a sec.
05 -
Boil macaroni in salty water ‘til it’s cooked but still a bit firm (al dente)—check the box for how long. Drain and set aside. In that same pot, melt your butter on medium. Whisk in flour for a minute or two, keeping things smooth. Slowly pour in the milk, whipping constantly so you don’t get lumps. Cook this and stir until it turns thick, 3–5 minutes should be plenty. Take it off the heat, toss in mozzarella and cheddar in small handfuls—stir every time so it all melts. Shake in garlic powder, mustard powder, salt, and pepper. Dump the noodles into the sauce and mix it so everything’s coated. Leave it covered on super low heat to keep warm.
# Additional Notes:
01 -
You’ll get way more crunch and tasty color if you toast the wraps in butter instead of just cooking spray.
02 -
It’s easy to prep these wraps ahead—just reheat them on a hot pan to get the outside crunchy again before serving.