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This Sloppy Joe Mac Cheese Wrap combines two comfort food favorites into one handheld meal that’s perfect for busy weeknights or casual weekends. It’s hearty, cheesy, and packed with savory flavors that make every bite satisfying and fun to eat.
Ingredients
- Ground beef: 80 20 blend adds juiciness and flavor, choose fresh meat for best results
- Onion and red bell pepper: bring sweetness and texture, fresh and firm peppers work best
- Garlic: gives a fragrant punch, fresh minced cloves are ideal
- Ketchup: adds tangy sweetness, look for one with real tomato for depth
- Tomato paste: intensifies the tomato flavor, opt for a good quality brand
- Brown sugar: balances acidity with mild sweetness
- Yellow mustard: adds a touch of heat and brightness
- Worcestershire sauce: boosts umami, choose a reputable brand for best flavor
- Chili powder and smoked paprika: bring smoky warmth, select freshly ground if possible
- Cayenne pepper: adds optional heat
- Vegetable oil: for cooking, neutral oils work well
- Elbow macaroni: for classic mac and cheese texture, check for a firm pasta without cracks
- Butter and flour: for the roux that thickens the cheese sauce
- Whole milk: delivers creamy richness, full fat milk gives smooth results
- Sharp cheddar cheese: for boldness, freshly shredded melts better than pre-shredded
- Mozzarella cheese: melts into gooey softness
- Garlic powder and mustard powder: add subtle layers of flavor
- Flour tortillas: large enough to hold the filling, fresh and pliable
- Additional shredded cheese: for melty topping on the wrap
Step-by-Step Instructions
- Cook the Pasta:
- Cook elbow macaroni according to package directions until al dente which means firm to the bite but not hard. Drain and set aside to prevent overcooking.
- Make the Cheese Sauce:
- In the same pot melt butter over medium heat. Whisk in flour and keep stirring constantly for one to two minutes to create a roux which thickens the sauce and gives it body. Gradually pour in milk while whisking to avoid lumps forming. Continue stirring for three to five minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in sharp cheddar and mozzarella cheese a little at a time until fully melted and smooth. Season with garlic powder, mustard powder and salt and pepper to taste. Stir the cooked pasta into the cheese sauce ensuring every piece is well coated. Cover and keep warm on the lowest heat setting.
- Prepare the Sloppy Joe Mixture:
- Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and bell pepper if using and cook for three to four minutes until softened and fragrant. Add ground beef and break it apart with a wooden spoon. Continue cooking for six to eight minutes until the beef is completely browned. Drain excess grease if necessary to avoid sogginess. Return the pan to heat and add minced garlic cooking for one minute until fragrant. Stir in tomato paste and cook for another minute to concentrate flavors. Add ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, smoked paprika and cayenne pepper if using. Season with salt and pepper then let the mixture simmer for eight to ten minutes until thickened and coating the meat well. Remove from heat and allow to cool slightly to make assembly easier.
- Assemble the Wraps:
- Warm tortillas for about thirty seconds in the microwave or heat in a dry skillet until pliable to prevent cracking. Lay a tortilla flat and spread approximately three fourths of a cup of warm mac and cheese across the center leaving about two inch borders to allow folding. Spoon half a cup of sloppy joe mixture over the mac and cheese. Sprinkle a quarter cup of additional shredded cheese on top to help seal the wrap and add extra cheesiness. Fold the bottom edge up over the filling then fold both sides inward. Roll tightly from the bottom to enclose the filling completely forming a snug wrap.
- Grill the Wraps:
- Preheat a skillet or griddle over medium heat and lightly butter or spray with cooking spray to prevent sticking. Place each wrap seam side down in the pan and cook for about two to three minutes until the underside is golden and holds together well with grill marks appearing. Flip carefully and cook for another two to three minutes on the other side pressing gently with a spatula to ensure even crispness. The cheese should melt and slightly ooze from the creases giving that irresistible look.
- Rest and Serve:
- Remove wraps from heat and let cool for one to two minutes to avoid burning the mouth. Use a sharp knife to cut diagonally through the center revealing the gooey cheesy inside layered with savory sloppy joe. Serve immediately with plenty of napkins to catch any delicious drips or spills.
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Storage Tips
Store any leftovers tightly wrapped in the refrigerator for up to three days. To reheat keep the wraps wrapped in foil and warm in a moderate oven to restore the crispy exterior without drying out the filling. Avoid microwaving for too long as it can make the tortilla soggy.
Ingredient Substitutions
Try ground turkey or chicken for a lighter filling or swap cheddar for pepper jack for a spicy kick. Whole wheat or gluten-free tortillas work well too just pick pliable ones to avoid tearing during wrapping. Adding diced mushrooms or corn to the sloppy joe mix can add texture and sweetness.
Serving Suggestions
Pair these wraps with a simple green salad or roasted vegetables to balance richness and add freshness. A side of pickles or a tangy coleslaw can brighten your plate nicely. They also make great game day snacks or picnic food thanks to handheld convenience and bold flavor.
Cultural Context
Sloppy joes have roots as a classic American comfort food representing casual home cooking and potluck spreads. Combining sloppy joe flavors with creamy mac and cheese brings together two nostalgic favorites making this wrap a fun modern spin on diner classics or lunchbox staples.
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Frequently Asked Questions
- → How do you keep the wrap from getting soggy?
To avoid sogginess, the filling should be warm but not overly watery. Drain excess grease from the beef and avoid excess sauce. Grilling the wrap seam-side down first seals it, creating a crispy barrier that helps keep moisture in check.
- → What type of cheese works best for the mac & cheese?
Sharp cheddar provides a strong flavor, balanced by the creamy melt of mozzarella. This combination ensures a rich, gooey sauce with good depth and stretch.
- → Can I prepare the filling ahead of time?
Yes, both the meat mixture and mac & cheese can be made in advance and kept warm separately. Assemble and grill wraps just before serving to keep textures optimal.
- → What’s a good alternative to flour tortillas?
Large flour tortillas are ideal for folding and grilling, but large wheat or spinach tortilla wraps can also be used for a different flavor and color.
- → How spicy is the filling, and can it be adjusted?
The cayenne and chili powder add a gentle warmth that can be reduced or omitted based on preference, making it suitable for all spice tolerance levels.
- → How should leftovers be stored?
Wrap leftovers tightly and refrigerate. Reheat gently in a skillet or oven to revive the crispy exterior and warm the cheesy interior without drying out.