Sloppy Joe Mac Cheese Wrap

This Sloppy Joe Mac Cheese Wrap recipe is a fusion of comfort food essentials and vibrant flavors, creating a handheld indulgence that’s perfect for lunch or dinner. With cheesy macaroni, savory seasoned beef, and a crisp tortilla wrap, it’s satisfying, family-friendly, and surprisingly easy to prepare.

I made this recipe originally for a summer barbecue twist, and now it has become our family’s most requested casual dinner format.

Ingredients

• Sloppy Joe Mixture: 1 lb ground beef (80/20 blend for juiciness and flavor control), 1 medium onion finely diced (adds sweetness and flavor base), 1 red bell pepper finely diced optional (adds sweetness and optional crunch), 3 cloves garlic minced (essential for depth of flavor), 1/2 cup ketchup (traditional tangy balance in sloppy joe sauce), 2 tablespoons tomato paste (rich tomato base), 2 tablespoons brown sugar (balances acidic ketchup), 1 tablespoon yellow mustard (classic tangy touch), 1 tablespoon Worcestershire sauce (enhances meaty umami flavors), 1 teaspoon chili powder (adds a mild smoky spice), 1/2 teaspoon smoked paprika (optional boost for smoky depth), 1/4 teaspoon cayenne pepper optional (adds heat if preferred), Salt and black pepper to taste (flavor enhancers), 2 tablespoons vegetable oil (for sautéing beef and veggies)

• Mac & Cheese: 8 oz elbow macaroni pasta (hold the cheese sauce perfectly), 3 tablespoons butter (base for creamy roux), 3 tablespoons all-purpose flour (thickens cheese sauce beautifully), 2 cups whole milk (smooth creaminess for sauce), 2 cups sharp cheddar cheese freshly shredded (sharp flavor cornerstone), 1/2 cup mozzarella cheese shredded (stringy melty addition), 1/4 teaspoon garlic powder (bonus seasoning for rich flavor), 1/4 teaspoon mustard powder (heightens cheesy flavor), Salt and pepper to taste (balanced seasoning for silky sauce)

• Assembly: 4 large flour tortillas 12-inch burrito size (durable for wrapping), 1 cup additional shredded cheese cheddar or Mexican blend (melty topping), Butter or cooking spray for grilling (essential for that crispy golden finish)

How To Make Sloppy Joe Mac Cheese Wrap

Cook the Pasta and Cheese Sauce:

Cook elbow macaroni according to package directions until al dente. Drain and set aside. In the same pot melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes stirring constantly to make a roux. Gradually whisk in milk ensuring no lumps form. Cook stirring constantly for 3 to 5 minutes until mixture thickens. Remove from heat and gradually add cheeses stirring until melted and smooth. Season with garlic powder mustard powder salt and pepper. Stir in the cooked pasta until well coated. Cover and keep warm on the lowest heat setting.

Prepare the Sloppy Joe Mixture:

Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and bell pepper if using and cook for 3 to 4 minutes until softened. Add ground beef breaking it apart with a wooden spoon. Cook for 6 to 8 minutes until beef is completely browned and cooked through. Drain excess grease if needed then return 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 mustard Worcestershire sauce chili powder smoked paprika and cayenne. Season with salt and pepper. Simmer for 8 to 10 minutes stirring occasionally until sauce thickens and coats the meat. Remove from heat and let cool slightly.

Assemble and Grill the Wraps:

Lay out one tortilla and sprinkle a thin layer of shredded cheese in the center. Add a portion of the mac and cheese followed by a scoop of the sloppy joe mixture. Fold in the sides of the tortilla and roll tightly. Repeat with the remaining tortillas and fillings. Heat a large skillet or griddle over medium heat and lightly grease with butter or cooking spray. Place wraps seam side down and cook for 2 to 3 minutes until golden and sealed. Flip and cook the other side for another 2 to 3 minutes until heated through and crispy.

My favorite ingredient in this dish has to be the smoked paprika it adds a subtle smoky background that elevates this beyond a basic wrap. I remember the first bite I took having this balanced smokiness cheesy creaminess and tangy sloppy goodness and realizing it was magic.

Storage Tips

Wraps can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat for the crispiest results or use the microwave in 30-second bursts.

Ingredient Substitutions

You can swap beef for ground turkey or plant-based meat for a lighter or vegetarian option. Whole wheat or gluten-free tortillas can be used to fit dietary needs. Adding a splash of heavy cream instead of milk also yields a richer cheese sauce.

Serving Suggestions

Pair with a simple green salad or roasted veggies for a wholesome balance. You can also cut the wraps into smaller pieces and serve as party appetizers.

Making this recipe during a weekend lunch quickly became a go-to tradition. The kids love rolling their own wraps and competing for the crispiest ones.

Recipe FAQs

→ Can I prepare the mac and cheese ahead of time?

Yes, you can prepare the mac and cheese up to a day in advance. Store it in an airtight container in the refrigerator, then reheat gently on the stove with a splash of milk before assembly.

→ What other cheeses can I use?

You can substitute or mix in cheeses like gouda, Monterey Jack, or gruyere to customize the flavor of your mac and cheese.

→ Can I make it spicier?

To make this dish spicier, add more cayenne pepper to the sloppy joe beef or drizzle some hot sauce over the assembled wraps before grilling.

→ How do I ensure the tortillas stay crispy?

Use a hot, lightly greased skillet or grill pan to cook the wraps. Avoid overfilling them, as excess filling can make the tortillas soggy.

→ What side dishes pair well with this wrap?

These wraps pair wonderfully with a crisp side salad, coleslaw, or roasted vegetables for a well-rounded meal.