Ingredients
• 1 cup cooked elbow macaroni (or ½ cup uncooked)
• ½ lb lean ground beef (85/15)
• 1 tbsp Worcestershire sauce
• ½ cup shredded sharp cheddar + 2 tbsp for topping
• 2 tbsp cream cheese (adds richness & helps bind)
• ¼ cup milk (or unsweetened almond milk)
• 1 large low-carb or whole wheat tortilla (~10″ size)
• 1 tsp garlic powder, ½ tsp onion powder, salt & pepper to taste
• Optional: chopped pickles, mustard, or crispy bacon bits
Instructions
- Cook macaroni per package; drain. In same pot, brown ground beef with garlic/onion powder, salt, pepper, and Worcestershire. Drain excess fat.
- Reduce heat. Stir in cooked mac, milk, cheddar, and cream cheese until smooth and creamy. Let cool slightly (5 mins).
- Lay tortilla flat. Spoon mac ‘n’ cheese mixture down the center, leaving 2″ border. Add extras (e.g., pickles, bacon) if using.
- Fold sides in, then roll tightly from bottom to top.
- Heat a skillet over medium. Lightly spray wrap with oil (or brush with olive oil). Place seam-side down; cook 2–3 mins per side until golden and crisp.
- Slice in half diagonally and serve warm.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 2
Calories: 520, Net Carbs: 38g, Fats: 26g, Protein: 32g
(For keto version: sub pasta with cauliflower “mac” & use keto tortilla—net carbs drop to ~8g/serving)