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Mac & Cheese Crunchwraps

mexican
fusion
main
Submitted by Negacoca

A delicious fusion of beef, mac & cheese, and a crispy crunchwrap.

Source: Unknown
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1/4 tsp chili flakes
  • 1 tbsp chili powder
  • 1.5 tsp salt
  • 1/2 tsp pepper
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp cumin
  • 1/2 tsp coriander
  • 1/3 cheese powder packet
  • 1 box macaroni
  • to taste salted water
  • 2 tbsp (or per directions) butter
  • ¼ cup (or per directions) milk
  • 2/3 cheese powder packet
  • 3 oz smoked gouda
  • 1 inch vegetable oil
  • 1 bunch rosemary leaves
  • 6 large flour tortilla
  • 6 tostada
  • 6 slices cheddar cheese
  • 1 or 2 torn piece of flour tortilla
  • 1 tbsp vegetable oil

Step 1

1 tbsp olive oil

Heat olive oil in a large skillet over medium-high heat until shimmering.

Step 2

1 lb ground beef (80/20)

Add ground beef and spread it into an even layer. Let it cook undisturbed for about 3–4 minutes to develop a crust.

Step 3

1/4 tsp red chili flakes

1 tbsp chili powder

While it’s sitting, season with chili flakes and chili powder directly in the oil/fat pools around the edges to infuse the flavors.

Step 4

1.5 tsp salt

1/2 tsp pepper

1.5 tsp garlic powder

1.5 tsp onion powder

1.5 tsp cumin

1/2 tsp ground coriander

Sprinkle salt, pepper, garlic powder, onion powder, cumin, and coriander over the beef.

Step 5

Flip the beef once it has a nice crust. Continue cooking, breaking it up into crumbles, until fully cooked (about 3 more minutes).

Step 6

1/3 cheese powder packet from the boxed mac and cheese

Remove from heat and transfer beef to a bowl. Stir in 1/3 of the cheese powder packet from the boxed mac and cheese.

Step 7

1 box macaroni and cheese (your favorite brand)

to taste Water and salt

Cook the macaroni almost according to package instructions (boil in salted water, but leave it slightly firmer than usual). Drain.

Step 8

2 tbsp (or per directions) butter

¼ cup (or per directions) milk

2/3 cheese powder packet

Return to the pot and stir in butter, milk, and remaining 2/3 of the cheese powder packet.

Step 9

3 oz shredded smoked gouda

Mix in smoked gouda until melted. Set aside.

Step 10

1 inch vegetable oil

In a small pot or skillet, heat about 1 inch of vegetable oil over medium-high heat.

Step 11

1 bunch fresh rosemary (leaves only)

Carefully drop in the rosemary leaves and fry for 5–10 seconds until crispy. Remove with a slotted spoon and drain on a paper towel.

Step 12

6 large flour tortillas (burrito-size)

Lay a large flour tortilla flat.

Step 13

6 tostada shells

Place a tostada in the center.

Step 14

Add a scoop of beef on top of the tostada. (In this phase, don’t let it get too tall or it won’t fold successfully.)

Step 15

Sprinkle with fried rosemary.

Step 16

Add a scoop of mac & cheese on top.

Step 17

6 slices cheddar cheese

Place a slice of cheddar cheese over the mac & cheese.

Step 18

1 or 2 extra flour tortilla, torn into pieces

Cover with a torn piece of flour tortilla to help seal the top.

Step 19

Fold the edges of the large tortilla over the filling, pleating as you go, to form a tight crunchwrap.

Step 20

1 tbsp vegetable oil (or butter)

Heat vegetable oil in a skillet over medium heat.

Step 21

Place the crunchwrap seam-side down in the skillet and press gently with a spatula. Cook for 2–3 minutes, until golden brown.

Step 22

Flip and cook for another 2–3 minutes on the other side.

Step 23

Repeat with remaining crunchwraps.