Introduction

The Sloppy Joe Mac Cheese Wrap is a hearty and comforting meal that combines two classics into one delicious handheld treat. Creamy mac and cheese meets flavorful Sloppy Joe filling, all wrapped in a warm tortilla and grilled to crispy perfection. It’s perfect for a fun family dinner or casual gathering.

Two halves of a toasted wrap stacked on a wooden board with a sprig of rosemary beside them. Inside the wrap, there are two layers: the top layer is creamy, orange-yellow macaroni and cheese with visible elbow pasta and melted cheese, while the bottom layer contains browned, crumbly ground beef mixed with the cheese. The wrap has a golden-brown toasted outside with a slightly crispy texture. The background is dark with blurry lights, and the surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef

1 medium onion, diced

1 red bell pepper, diced (optional)

3 cloves garlic, minced

1/2 cup ketchup

2 tablespoons tomato paste

2 tablespoons brown sugar

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

8 ounces elbow macaroni pasta

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups whole milk

2 cups shredded cheddar cheese

1/2 cup shredded mozzarella cheese

Salt, to taste

Black pepper, to taste

Garlic powder, to taste

Mustard powder, to taste

4 large flour tortillas

1 cup shredded cheese (cheddar or blend)

Butter or nonstick spray, for grilling

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook elbow macaroni pasta according to package instructions until al dente. Drain and set aside.

Step 2: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking constantly until the sauce is smooth and thickened, about 3–5 minutes.

Step 3: Remove the sauce from heat and stir in shredded cheddar, mozzarella, salt, black pepper, garlic powder, and mustard powder. Mix until the cheese has completely melted. Fold in the cooked pasta and set aside.

Step 4: In a large skillet over medium heat, add a small amount of oil. Sauté diced onion and red bell pepper (if using) until softened, about 3–4 minutes.

Step 5: Add ground beef to the skillet and cook until browned, breaking up any clumps. Drain and discard excess fat.

Step 6: Stir in minced garlic, ketchup, tomato paste, brown sugar, yellow mustard, Worcestershire sauce, chili powder, smoked paprika, salt, and pepper. Simmer for 10 minutes until the mixture thickens.

Step 7: Warm the tortillas briefly in a dry skillet or microwave until pliable.

Step 8: On each tortilla, layer a generous portion of mac and cheese, followed by the Sloppy Joe mixture, and a sprinkle of extra shredded cheese. Fold in the sides and roll up tightly.

Step 9: Heat a large skillet or griddle over medium heat. Lightly grease with butter or nonstick spray. Place wraps seam-side down and grill until golden and crisp, about 2–3 minutes per side.

Step 10: Let wraps cool slightly, then slice and serve immediately.

Tips & Variations

For extra spice, add a pinch of cayenne pepper or hot sauce to the Sloppy Joe mixture.

Use whole wheat or spinach tortillas to add more nutrients and color.

Try mixing in cooked bacon bits or jalapeños for extra flavor and texture.

Leftover wraps can be reheated in a skillet or air fryer to maintain crispiness.

FAQs

Can I make the Sloppy Joe filling ahead of time?

Yes, you can prepare the Sloppy Joe mixture a day in advance and refrigerate it. Reheat gently on the stove before assembling the wraps.

What can I use instead of elbow macaroni?

Other small pasta shapes like shells, rotini, or penne work well in this recipe and hold the cheese sauce nicely.

Dinner

Sloppy Joe Mac and Cheese Wrap Recipe