Step-by-Step Instructions

• Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
• In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add whole milk, whisking to avoid lumps. Cook until thickened, about 2 to 3 minutes.
• Reduce heat to low, stir in the shredded cheddar cheese and mozzarella, along with the mustard powder, garlic powder, salt, and black pepper. Stir until cheese is melted and the sauce is smooth.
• Add the drained macaroni to the cheese sauce, folding gently until each noodle is coated. Let it rest for about 1 minute.
• Lay out four tortillas. Spread about ½ cup of mac and cheese filling on each tortilla, leaving a ½-inch border. Place a second tortilla on top and press lightly to seal.
• Heat a skillet over medium heat and melt 1 tablespoon of unsalted butter. Cook one quesadilla for 2 to 3 minutes on each side until golden brown.
• Repeat with remaining quesadillas, adding more butter as necessary. Let them rest for 1 to 2 minutes.
• Slice into wedges and serve warm with your favorite dipping sauces or a side salad.