# Components:
→ Pasta
01 - 250 grams elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 400 milliliters whole milk
05 - 200 grams orange cheddar cheese, grated
06 - 30 grams cream cheese
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper, to taste
→ Wraps
10 - 6 large flour tortillas
→ Optional Toppings
11 - 50 grams extra orange cheddar, grated
12 - Chopped fresh chives or parsley
13 - Black sesame seeds
# Directions:
01 - Boil a large pot of salted water. Cook the elbow macaroni until al dente, according to package directions. Drain and reserve.
02 - While the pasta is cooking, melt the unsalted butter in a medium saucepan over medium heat. Add the all-purpose flour and whisk for one minute to create a smooth roux.
03 - Gradually whisk in the whole milk until the mixture is smooth and begins to thicken, approximately 3-4 minutes.
04 - Reduce heat to low. Stir in the grated orange cheddar cheese and cream cheese until fully melted and the sauce is creamy.
05 - Flavor the cheese sauce with garlic powder, smoked paprika, salt, and freshly ground black pepper.
06 - Add the cooked macaroni to the cheese sauce, stirring gently until all pasta is thoroughly coated.
07 - Gently warm the flour tortillas in a dry skillet or microwave until they are pliable and easy to roll.
08 - Spoon a generous portion of the cheesy macaroni mixture onto the center of each warm tortilla. Sprinkle with additional grated orange cheddar and your chosen optional toppings.
09 - Fold in the sides of each tortilla and roll up tightly, similar to a burrito.
10 - For a crispier texture, place the rolled wraps seam-side down in a dry skillet over medium heat. Toast for 1-2 minutes per side until golden brown.
11 - Slice the wraps in half and serve immediately while warm.
