Sloppy Joe Mac Cheese Wrap (Print Version)
# Ingredients:
→ Sloppy Joe Mixture
01 -
1 pound 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 -
120 ml ketchup
06 -
30 ml tomato paste
07 -
30 ml brown sugar
08 -
15 ml yellow mustard
09 -
15 ml Worcestershire sauce
10 -
5 ml chili powder
11 -
2.5 ml smoked paprika
12 -
1.25 ml cayenne pepper (optional)
13 -
Salt and black pepper to taste
14 -
30 ml vegetable oil
→ Mac & Cheese
15 -
225 grams elbow macaroni pasta
16 -
45 grams butter
17 -
24 grams all-purpose flour
18 -
475 ml whole milk
19 -
200 grams sharp cheddar cheese, freshly shredded
20 -
60 grams mozzarella cheese, shredded
21 -
1.25 ml garlic powder
22 -
1.25 ml mustard powder
23 -
Salt and pepper to taste
→ Assembly
24 -
4 large flour tortillas (12-inch burrito size)
25 -
100 grams additional shredded cheese (cheddar or Mexican blend)
26 -
Butter or cooking spray for grilling
# Instructions:
01 -
Cook elbow macaroni according to package directions 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, ensuring no lumps form. Cook, stirring constantly, for 3-5 minutes until thickened. Remove from heat and gradually add sharp cheddar and mozzarella cheeses, stirring until melted and smooth. Season with garlic powder, mustard powder, salt, and pepper. Stir in cooked pasta until fully coated. Cover and keep warm on the lowest heat setting.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and bell pepper (if using) and sauté for 3-4 minutes until softened. Add ground beef, breaking apart with a wooden spoon, and cook for 6-8 minutes until browned. Drain excess fat if necessary, then return skillet to heat. Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 1 minute. Mix in 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 in the microwave for 30 seconds or in a dry pan until pliable. Lay a tortilla flat and spread about 3/4 cup of warm mac & cheese horizontally across the center, leaving 5 cm borders. Top with approximately 1/2 cup of the Sloppy Joe mixture. Sprinkle 1/4 cup of additional shredded cheese over the filling. Fold the bottom edge up over the filling, fold in both sides, then roll tightly from bottom to form a sealed wrap.
05 -
Heat a large skillet or griddle over medium heat. Lightly coat with butter or cooking spray. Place wraps seam-side down and cook for 2-3 minutes until golden brown and crispy. Flip and cook another 2-3 minutes until the other side is golden. Press gently with a spatula to ensure even cooking and melted cheese inside.
06 -
Remove wraps from heat and let rest for 1-2 minutes to prevent burns. Cut diagonally with a sharp knife to reveal the filling. Serve immediately while hot and melty with plenty of napkins.
# Notes:
01 -
Warming tortillas before assembly prevents cracking during rolling.