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 -
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 ounces 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
# Instructions:
01 -
Cook the elbow macaroni in generously salted water according to package instructions until al dente. Drain thoroughly and set aside. In the same pot, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a roux. Slowly pour in milk while whisking to prevent lumps. Cook, stirring continuously, for 3–5 minutes until thickened. Remove from heat and add the cheddar and mozzarella cheeses in small amounts, stirring after each addition until fully melted and smooth. Incorporate garlic powder, mustard powder, and season with salt and pepper. Stir the cooked pasta into the cheese sauce until well combined. Cover and keep warm over very low heat.
02 -
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 thoroughly browned. Drain excess fat as needed. Return skillet 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, yellow mustard, Worcestershire sauce, chili powder, smoked paprika, and cayenne. Season with salt and black pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and coats the meat evenly. Remove from heat and allow to cool slightly.
03 -
Warm flour tortillas in the microwave for 30 seconds or in a dry skillet until pliable. Place a tortilla flat, and spread about 3/4 cup of warm macaroni and cheese across the center, leaving a 2-inch border. Top with approximately 1/2 cup of sloppy joe mixture. Sprinkle with 1/4 cup additional shredded cheese. Fold the bottom edge over the filling, tuck in both sides, and roll tightly into a sealed wrap.
04 -
Heat a large skillet or griddle over medium heat. Lightly butter the surface or apply cooking spray. Place the assembled wraps seam-side down. Cook for 2–3 minutes until golden and crisp. Flip and cook the other side for another 2–3 minutes to achieve even browning and a melted interior. Press gently with a spatula for uniform cooking.
05 -
Remove wraps from heat and allow to cool for 1–2 minutes to avoid burns. Use a sharp knife to slice each wrap diagonally. Serve hot while the cheese is still melted and gooey. Provide napkins as these are rich and messy to enjoy.
# Notes:
01 -
For added flavor, toast the wraps in the skillet using butter for a deeper golden color and enhanced crunch.
02 -
Wraps may be prepared ahead and reheated on a griddle to restore crispness prior to serving.