Sloppy Joe Mac Cheese Wrap (Printable Version)

Indulge in a cheesy beef and macaroni blend wrapped in crisp tortillas for a handheld treat.

# Everything You’ll Need:

→ Sloppy Joe Mixture

01 - 1 lb 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 - 1/2 cup 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 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt and black pepper to taste
14 - 2 tablespoons vegetable oil

→ Mac & Cheese

15 - 8 oz elbow macaroni pasta
16 - 3 tablespoons butter
17 - 3 tablespoons all-purpose flour
18 - 2 cups whole milk
19 - 2 cups sharp cheddar cheese, freshly shredded
20 - 1/2 cup mozzarella cheese, shredded
21 - 1/4 teaspoon garlic powder
22 - 1/4 teaspoon mustard powder
23 - Salt and pepper to taste

→ Assembly

24 - 4 large flour tortillas (12-inch burrito size)
25 - 1 cup additional shredded cheese (cheddar or Mexican blend)
26 - Butter or cooking spray for grilling

# Steps to Cook:

01 - Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
02 - In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to form a roux. Gradually whisk in milk, avoiding lumps. Cook, stirring continuously, for 3-5 minutes until thickened. Remove from heat and stir in cheddar and mozzarella cheeses until smooth. Season with garlic powder, mustard powder, salt, and pepper. Mix in the drained macaroni and keep warm over low heat.
03 - Heat vegetable oil in a large skillet over medium-high heat. Sauté diced onion and bell pepper (if using) for 3-4 minutes until softened. Add ground beef, breaking it apart, and cook for 6-8 minutes until browned through. Drain excess grease as needed. Return to heat, add minced garlic, and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute. Add ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, smoked paprika, and cayenne pepper. Season with salt and pepper. Simmer for 8-10 minutes, stirring occasionally until sauce thickens and coats the meat. Remove from heat and let cool slightly.
04 - Warm tortillas briefly to ensure pliability. Lay one tortilla flat and spread approximately 3/4 cup of warm mac & cheese horizontally across the center, leaving 2-inch borders. Top with about 1/2 cup of sloppy joe mixture. Sprinkle 1/4 cup of additional shredded cheese over filling. Fold the bottom edge up over the filling, fold in both sides, then roll tightly from the bottom to seal the wrap.
05 - Heat a large skillet or griddle over medium heat. Lightly butter the surface or apply cooking spray. Place wraps seam-side down and cook for 2-3 minutes until golden brown and crisp with grill marks. Flip carefully and cook the other side for another 2-3 minutes until evenly golden and cheese is melted and slightly oozing. Press gently with a spatula during cooking for even crispness.
06 - Remove wraps from heat and allow to rest for 1-2 minutes to prevent burns. Slice diagonally to reveal the filling and serve immediately while hot and melty. Prepare napkins as this dish can be delightfully messy.

# Extra Suggestions:

01 - This dish combines rich, creamy macaroni and cheese with a flavorful, well-seasoned beef mixture for a satisfying handheld meal.

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