Mac Cheese Sloppy Wrap (Print Version)
Mac and beefy sloppy joe mix tucked inside toasted tortillas. A warm, cheesy, and filling option to enjoy anytime.
# Ingredients:
→ Sloppy Joe Filling
01 -
1 medium onion, diced finely
02 -
2 tablespoons vegetable oil
03 -
1 red bell pepper, minced (optional)
04 -
1 lb of ground beef (80/20 mix)
05 -
3 garlic cloves, minced
06 -
1 tablespoon Worcestershire sauce
07 -
1/2 teaspoon smoked paprika
08 -
1/4 teaspoon cayenne (optional)
09 -
1/2 cup of ketchup
10 -
1 tablespoon yellow mustard
11 -
2 tablespoons brown sugar
12 -
2 tablespoons tomato paste
13 -
1 teaspoon chili powder
14 -
Salt and black pepper to your taste
→ Cheesy Mac
15 -
1/4 teaspoon mustard powder
16 -
8 oz of elbow macaroni
17 -
3 tablespoons all-purpose flour
18 -
2 cups shredded sharp cheddar cheese
19 -
1/4 teaspoon garlic powder
20 -
Salt and pepper as preferred
21 -
1/2 cup melty mozzarella cheese, shredded
22 -
2 cups whole milk
23 -
3 tablespoons butter
→ Wrap Construction
24 -
1 cup of shredded cheese (cheddar or Mexican blend)
25 -
Butter or spray oil for grilling
26 -
4 large tortillas (burrito-style, 12-inch)
# Steps:
01 -
Cook your macaroni in salted water until just about al dente, then drain and keep it aside. In a pot, melt the butter on medium heat. Add the flour and whisk for a minute or two to get rid of the raw taste. Slowly pour in milk little by little, whisking constantly to avoid lumps. Keep it on the stove for 3-5 minutes, stirring frequently until it thickens up. Take it off the heat and stir in both cheeses until they’re completely melted. Toss in mustard powder, garlic powder, salt, and pepper. Mix in the macaroni so it’s thoroughly coated. Cover the pot to keep everything warm over low heat.
02 -
On medium-high heat, warm up the oil in your largest pan. Toss in diced onion and bell pepper (skip if not using) and sauté for about 3 minutes until soft. Add the ground beef and crumble it as it cooks; this takes about 6-8 minutes. Once browned nicely, drain off the grease and return the pan to the stove. Mix in garlic for a minute until it smells great. Stir in tomato paste and cook briefly. Pour in ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, smoked paprika, and cayenne, plus salt and pepper based on your flavors. Let the mixture simmer gently for 8-10 minutes while stirring, until it thickens and coats the beef. Let it cool a bit before moving on.
03 -
Heat the tortillas just enough to make them flexible, either in a pan or quickly in the microwave. Lay one tortilla flat. Across the middle, lay about 3/4 cup of warm, cheesy macaroni, leaving a small gap along the edges. Add 1/2 cup of the sloppy joe meat on top of it. Sprinkle about a quarter cup of cheese over the top. Fold the bottom edge of the tortilla upwards to begin, tuck in both sides, and finish by rolling tightly to seal it completely.
04 -
Put a griddle or big skillet on medium heat and lightly butter it or use cooking spray. Add the wraps seam-side down and let them toast for around 2-3 minutes. Once that side gets golden and crisp, flip over and repeat on the other side until both are golden and warmed through. Press with your spatula for extra crispiness and to help seal everything inside. You’ll know they’re good when some cheese starts to peek out.
05 -
Take the wraps off the heat and let them settle for just a minute before you slice them. Use a sharp knife to cut them at a diagonal so you can show off all those layers inside. Get them on a plate while they’re still hot and gooey, and hand out napkins—it’s messy in the best way!