Ingredients:
For the Mac ‘n’ Cheese:
1 1/2 cups elbow macaroni, cooked and drained
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
2 cups shredded cheddar cheese
Salt and pepper to taste
For the Ground Beef:
1 lb ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
For the Wrap Assembly:
4 large flour tortillas
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese (for extra cheese lovers)
1/4 cup mayonnaise (optional)
1/4 cup ketchup (optional)
1/4 cup mustard (optional)
Foil sheets (for wrapping)
Directions:
Prepare the Mac ‘n’ Cheese:
In a medium saucepan, melt the butter over medium heat.
Stir in the flour to create a roux and cook for about 1 minute.
Gradually whisk in the milk, cooking until the mixture thickens, about 5-7 minutes.
Remove from heat and stir in the shredded cheddar cheese until smooth and creamy.
Season with salt and pepper to taste.
Mix the cooked macaroni into the cheese sauce, ensuring it is well coated.
Cook the Ground Beef:
In a large skillet over medium heat, cook the ground beef until browned and fully cooked.
Drain excess fat.
Season the beef with garlic powder, onion powder, salt, and pepper.
Stir to combine and remove from heat.
Assemble the Wraps:
Lay out the flour tortillas.
Spread a layer of mayonnaise, ketchup, or mustard on each tortilla (if using).
Add a generous portion of the mac ‘n’ cheese to the center of each tortilla.
Top with cooked ground beef and crumbled bacon.
If desired, sprinkle extra shredded cheddar cheese on top.
Fold in the sides of the tortilla, then roll it up tightly to form a wrap.
Wrap each in foil to help them hold their shape.
Grill the Wraps (Optional):
For an extra crispy texture, grill the wraps in a hot skillet or grill pan for 2-3 minutes on each side, until golden brown and crispy.
Serve:
Slice the wraps in half and serve hot.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Servings: 4 wraps
Kcal: Approximately 700 kcal per serving
