Instructions
Step 1: Cook elbow macaroni according to package instructions; drain and set aside.
Step 2: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened.
Step 3: Stir in 1 cup of shredded cheddar until melted. Add salt and pepper to taste. Mix in the cooked macaroni and set aside.
Step 4: In a skillet over medium heat, brown the ground beef with onion powder and garlic powder. Drain excess grease and set aside.
Step 5: Warm tortillas slightly for easier rolling. On each tortilla, layer a scoop of mac and cheese, ground beef, bacon crumbles, and a sprinkle of remaining cheddar.
Step 6: Roll up burrito-style, tucking in the sides. Repeat with remaining tortillas.
Step 7: Heat oil or butter in a skillet over medium heat. Grill each roll seam-side down until golden brown and crispy, about 2–3 minutes per side.
Step 8: Slice in half and serve hot, with ketchup, ranch, or your favorite dipping sauce.
Storage Information
Store leftovers wrapped in foil or in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to maintain crispiness. Not recommended for freezing due to the dairy in the mac and cheese.
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