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### Instructions:
#### 1. Cook the Bacon:
Start by frying the bacon in a large skillet over medium heat until it’s crispy and golden brown. Once cooked, remove the bacon from the pan and set it aside on paper towels to drain the excess fat. After the bacon has cooled, crumble it into small pieces.
#### 2. Cook the Macaroni:
While the bacon is cooking, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, usually around 8 minutes or until al dente. Drain the macaroni and set it aside.
#### 3. Make the Cheese Sauce:
In the same skillet you used for the bacon (now free of most of the bacon grease), melt the butter over medium heat. Once the butter is melted, whisk in the flour and cook for about a minute until it forms a roux.
Slowly pour in the milk while whisking constantly, ensuring no lumps form. Bring the mixture to a gentle simmer, continuing to stir, until it thickens—about 3–5 minutes.
Once the sauce has thickened, reduce the heat to low and stir in the shredded cheddar and Parmesan cheeses. Stir until the cheese has fully melted, then season with salt, pepper, garlic powder, and smoked paprika, if desired. Add the cooked macaroni and crumbled bacon to the sauce, stirring to combine. Set aside.
#### 4. Assemble the Quesadilla:
Heat a large skillet or griddle over medium heat. Place a tortilla in the skillet and sprinkle a generous amount of shredded mozzarella cheese over the entire surface of the tortilla. Let it melt slightly for about 1–2 minutes.
Once the cheese begins to melt, spoon a heaping portion of the bacon mac ‘n’ cheese onto one half of the tortilla, spreading it out evenly. Fold the tortilla in half, pressing down gently to help the quesadilla hold its shape.
#### 5. Fry the Quesadilla:
Add a tablespoon of butter to the skillet and allow it to melt. Carefully place the quesadilla into the skillet and cook for 3–4 minutes on each side, or until both sides are golden brown and crispy, and the cheese is fully melted inside. Repeat with the remaining tortillas and filling.
#### 6. Serve and Enjoy:
Once your quesadillas are crispy and golden, remove them from the skillet and let them cool for a minute before slicing into wedges. Garnish with fresh cilantro if desired and serve with your favorite salsa, sour cream, or a drizzle of hot sauce.
### Why You’ll Love This Recipe:
– **Perfect Comfort Food Fusion**: The combination of creamy mac ‘n’ cheese, smoky bacon, and crispy quesadilla shell is an irresistible blend of textures and flavors. It’s like having two of your favorite comfort foods in one meal!
– **Customizable**: You can make this recipe your own by adding extras like sautéed onions, jalapeños, or even a sprinkle of your favorite hot sauce. You could also swap out the bacon for chicken or ground beef if you prefer.
– **Quick and Easy**: While it may seem indulgent, this recipe comes together quickly—perfect for a busy weeknight dinner or an afternoon snack. The key is to prep your mac ‘n’ cheese in advance, so all you have to do is assemble and fry the quesadillas.
– **Great for Parties**: If you’re hosting a gathering, these Bacon Mac ‘n’ Cheese Quesadillas make fantastic finger food. Serve them alongside a refreshing drink or a salad for a fun twist on classic party snacks.
### Final Thoughts:
**Bacon Mac ‘n’ Cheese Quesadilla** is a playful and decadent dish that combines the best parts of comfort food into one crispy, cheesy, and utterly delicious creation. The richness of the macaroni and cheese pairs perfectly with the savory crunch of bacon, all wrapped in a soft, golden tortilla. Whether you’re looking for a quick meal or something to wow your guests, this recipe is sure to be a hit. Don’t forget to pair it with your favorite dipping sauces, and enjoy every bite!
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