What the heck is this?
This is the ultimate comfort food mash-up you never knew you needed but will crave forever: Bacon Ranch Mac & Cheese Quesadilla. It’s creamy, cheesy mac and cheese (with a hit of smoky bacon and zesty ranch) stuffed between two golden, crispy tortillas and grilled to melty perfection. It’s like your childhood favorite met your guilty-pleasure takeout and decided to throw a cheese party. It’s perfect for lazy dinners, game-day snacks, or anytime you want something over-the-top, ooey-gooey, and totally satisfying.
Why You’ll Love This Recipe
Cheese on cheese on cheese.
Bacon. Enough said.
Ranch seasoning brings big flavor with zero effort.
Fast, easy, and ridiculously good.
Kid-approved, adult-adored, and perfect for leftovers.
Customizable—add your favorite extras or spice it up.
The Good Stuff You’ll Need
For the Mac & Cheese:
8 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp flour
1 cup milk
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella
1 tbsp ranch seasoning mix (or more to taste)
Salt + pepper to taste
For the Quesadillas:
8 slices cooked crispy bacon, crumbled
4 large flour tortillas
1 1/2 cups additional shredded cheese (cheddar, Monterey Jack, or your favorite blend)
Butter or oil for the skillet
For Serving (Optional but Delicious):
Ranch dressing for dipping
Hot sauce or sriracha
Green onions or jalapeños
Let’s Do This
Step 1: Make the Mac & Cheese
Cook macaroni according to package directions; drain and set aside.
In the same pot, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes.
Gradually whisk in milk and cook until slightly thickened.
Stir in cheddar, mozzarella, and ranch seasoning until smooth and melty.
Fold in the cooked macaroni and season with salt and pepper to taste.
Step 2: Build the Quesadillas
Heat a large skillet over medium heat and lightly butter one side of a tortilla.
Place buttered side down in the skillet.
Layer with:
— A sprinkle of shredded cheese
— A generous scoop of ranch mac & cheese
— Crumbled bacon
— More cheese on top
Top with a second tortilla (buttered side up).
Step 3: Cook Until Golden and Melty
Cook until the bottom is golden brown, about 3–4 minutes, then carefully flip and cook the other side.
Repeat with remaining tortillas and filling.
Step 4: Slice and Serve
Let quesadillas cool for a minute or two, then slice into wedges.
Serve with ranch dressing, hot sauce, or whatever your heart desires.
Serving Suggestions
Pair with a simple green salad or crispy fries.
Serve with pickles or slaw for a tangy contrast.
Perfect for movie nights, game days, or midnight snacks.
Switch It Up
Spicy Version: Add jalapeños or pepper jack cheese.
Meat Swap: Use diced grilled chicken or pulled pork instead of bacon.
Veggie Boost: Add sautéed spinach, mushrooms, or roasted red peppers.
Low Carb: Use low-carb tortillas or turn it into a grilled cheese instead.
Make-Ahead Tips
Mac and cheese can be made 1–2 days ahead and stored in the fridge.
Quesadillas can be assembled and stored in the fridge, then cooked when ready.
Leftovers? Reheat in a skillet or air fryer to keep them crispy.
Questions People Actually Ask
Q: Can I use boxed mac and cheese?
A: 100% yes—this is a no-judgment zone. Use whatever’s easiest.
Q: Can I bake them instead of frying?
A: Totally—bake at 400°F until crispy, flipping once.
Q: How do I keep them from getting soggy?
A: Don’t overload the filling and serve right away for best crunch.
Q: Can I freeze them?
A: Yes! Freeze after assembling, then cook straight from frozen in a skillet or oven.
Bacon Ranch Mac & Cheese Quesadilla
- Total Time: 30 minutes
- Yield: 4 large quesadillas 1x
Description
This is the ultimate comfort food mash-up you never knew you needed but will crave forever: Bacon Ranch Mac & Cheese Quesadilla. It’s creamy, cheesy mac and cheese (with a hit of smoky bacon and zesty ranch) stuffed between two golden, crispy tortillas and grilled to melty perfection. It’s like your childhood favorite met your guilty-pleasure takeout and decided to throw a cheese party. It’s perfect for lazy dinners, game-day snacks, or anytime you want something over-the-top, ooey-gooey, and totally satisfying.
Ingredients
For the Mac & Cheese:
8 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp flour
1 cup milk
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella
1 tbsp ranch seasoning mix (or more to taste)
Salt + pepper to taste
For the Quesadillas:
8 slices cooked crispy bacon, crumbled
4 large flour tortillas
1 1/2 cups additional shredded cheese (cheddar, Monterey Jack, or your favorite blend)
Butter or oil for the skillet
For Serving (Optional but Delicious):
Ranch dressing for dipping
Hot sauce or sriracha
Green onions or jalapeños
Instructions
Cook macaroni according to package directions; drain and set aside.
In the same pot, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes.
Gradually whisk in milk and cook until slightly thickened.
Stir in cheddar, mozzarella, and ranch seasoning until smooth and melty.
Fold in the cooked macaroni and season with salt and pepper to taste.
Heat a large skillet over medium heat and lightly butter one side of a tortilla.
Place buttered side down in the skillet.
Layer with:
— A sprinkle of shredded cheese
— A generous scoop of ranch mac & cheese
— Crumbled bacon
— More cheese on top
Top with a second tortilla (buttered side up).
Cook until the bottom is golden brown, about 3–4 minutes, then carefully flip and cook the other side.
Repeat with remaining tortillas and filling.
Let quesadillas cool for a minute or two, then slice into wedges.
Serve with ranch dressing, hot sauce, or whatever your heart desires.
Notes
Pair with a simple green salad or crispy fries.
Serve with pickles or slaw for a tangy contrast.
Perfect for movie nights, game days, or midnight snacks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~32g
- Protein: ~22g