Sloppy Joe Mac and Cheese Wrap (Print Version)
Saucy sloppy joe beef and creamy cheddar macaroni tucked into a crisp grilled tortilla for a hearty, cheesy dinner wrap.
# Ingredients:
→ For the sloppy joe beef
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) 85 percent lean ground beef
03 -
1 small yellow onion, finely diced
04 -
1/2 cup (75 g) finely diced green bell pepper
05 -
2 cloves garlic, minced
06 -
3/4 cup (180 g) tomato sauce
07 -
1/3 cup (80 g) ketchup
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon yellow mustard
10 -
2 teaspoons light brown sugar
11 -
1 teaspoon chili powder
12 -
1/2 teaspoon kosher salt
13 -
1/4 teaspoon black pepper
→ For the mac and cheese
14 -
6 oz (170 g) elbow macaroni
15 -
1 tablespoon unsalted butter
16 -
1 tablespoon all-purpose flour
17 -
1 cup (240 ml) whole milk, warmed
18 -
1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
19 -
1/4 teaspoon kosher salt
20 -
1/8 teaspoon black pepper
→ For the wraps
21 -
4 large 10-inch flour tortillas
22 -
1 tablespoon neutral oil or melted butter, for grilling
23 -
1/4 cup (35 g) sliced dill pickles, optional
# Instructions:
01 -
Bring a pot of salted water to a boil. Cook the macaroni until al dente according to the package directions, then drain well and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the ground beef, onion, and bell pepper. Cook for 6-8 minutes, breaking up the beef, until the beef reaches 160 F and the vegetables soften. Drain excess fat if needed.
03 -
Stir in the garlic, tomato sauce, ketchup, Worcestershire sauce, mustard, brown sugar, chili powder, salt, and pepper. Simmer for 6-8 minutes, stirring often, until thick and glossy.
04 -
Melt butter in a medium saucepan over medium heat. Whisk in flour for 1 minute. Slowly whisk in warm milk and cook for 2-3 minutes until thick enough to coat a spoon.
05 -
Turn off the heat. Stir in cheddar, salt, and pepper until smooth, then fold in the drained macaroni. Let stand for 5 minutes so it thickens slightly.
06 -
Warm the tortillas until flexible. Spoon about 3/4 cup mac and cheese just below the center of each tortilla, add about 1/2 cup sloppy joe beef, and tuck in pickles if using.
07 -
Fold in the sides and roll each tortilla tightly. Brush a skillet with oil or melted butter and grill the wraps seam-side down over medium heat for 2-3 minutes per side, until crisp and golden. Rest for 2 minutes before slicing.
# Notes:
01 -
Best served hot while the tortilla is crisp and the cheese sauce is creamy.
02 -
Let the mac and cheese stand briefly before filling so the wraps hold together.
03 -
Use a food thermometer to confirm ground beef reaches 160 F.