Sloppy Joe Mac Wrap (Printable Version)
# What You'll Need:
→ Sloppy Joe Filling
01 -
2 tablespoons vegetable oil
02 -
Salt and black pepper to taste
03 -
1/4 teaspoon cayenne pepper if you like heat
04 -
1/2 teaspoon smoked paprika
05 -
1 teaspoon chili powder
06 -
1 tablespoon Worcestershire sauce
07 -
1 tablespoon yellow mustard
08 -
2 tablespoons brown sugar
09 -
2 tablespoons tomato paste
10 -
1/2 cup ketchup
11 -
3 cloves garlic, chopped up
12 -
1 red bell pepper, small diced (optional)
13 -
1 medium onion, chopped fine
14 -
1 pound ground beef, 80/20 fat ratio
→ Mac and Cheese
15 -
Salt and pepper as needed
16 -
1/4 teaspoon mustard powder
17 -
1/4 teaspoon garlic powder
18 -
1/2 cup shredded mozzarella
19 -
2 cups shredded sharp cheddar
20 -
2 cups whole milk
21 -
3 tablespoons all-purpose flour
22 -
3 tablespoons butter
23 -
8 ounces elbow macaroni
→ Assembly
24 -
Butter or cooking spray for grilling
25 -
1 cup shredded cheese (cheddar or Mexican blend)
26 -
4 large flour tortillas (about 12 inches wide)
# Steps to Follow:
01 -
Let the finished wraps sit for about a minute to cool a bit. Cut each one on a diagonal if you want neat halves. Dig in while they're still gooey and hot. You might want some napkins since they're a little messy.
02 -
Fire up a non-stick skillet or griddle over medium heat. Wipe some butter or spritz a little cooking spray over the surface. Put the wraps into the pan seam side facing down. Let them brown and crisp for a couple minutes, then flip and do the same on the other side. A gentle press with a spatula helps get them nice and even.
03 -
Warm up the large tortillas quick in your microwave or a dry pan so they're flexible. On one, pile a generous scoop of the mac and cheese right down the center. Add a big spoonful of the sloppy joe beef next. Sprinkle on extra cheese for max meltiness. Fold up the bottom, tuck in both sides, then roll it all up tight so nothing spills.
04 -
Crank up the heat on a big skillet and add oil. Drop in onion and bell pepper if using, and cook till they look soft. Next, add your ground beef and keep breaking it up as it cooks. Once it’s browned all over, drain most of the grease. Add chopped garlic, cook a minute, then mix in tomato paste. Now squeeze in ketchup, toss in brown sugar, a squirt of mustard, Worcestershire, and the rest of your dry spices. Add salt and pepper. Let it all bubble and thicken, stirring now and then, then take off the heat so it cools a bit.
05 -
Boil your macaroni in salty water until it has a bite, then drain really well. Melt butter in the same pot, add flour, and stir it around for a minute or two to make a smooth paste. Slowly add milk while whisking so it stays silky. Let it get thick while you stir, about a few minutes. Take it off the heat, then toss in cheddar and mozzarella, melting them in. Shake in garlic and mustard powders, plus salt and pepper as you like. Tip in the noodles, stir everything together, keep it warming low and covered.
# Additional Tips:
01 -
Try buttering your pan when crisping the wraps for a richer color and a crunchier outside.
02 -
Wraps can be made ahead and reheated on a hot pan to bring back the crispy bite before serving.