Catfish Out of Water

Macaroni and cheese goes surprisingly well with avocado dip in a burrito. It's, quite frankly, one of my favorite little surprises after macaroni and cheese days. I know that macaroni and cheese in a burrito sounds odd enough! Do you really enjoy leftovers so much that you're going to wrap macaroni and cheese in a tortilla shell and pour hot sauce on it...?? Yes, yes I am. But to put avocado dip on top of it, too?? Surely ricotta would have been a better option. It would have at least resembled sour cream a little bit more. But no, you're going to introduce avocados, walnuts, and Greek yogurt to the mix??

You don't have to trust me. You don't have to make this. It's not something that I ever expect to make it mainstream. But, you have to admit: if you made it this far? You are intrigued. And it is State Fair season. Are you really going to tell me that you haven't just eaten something far, far worse on a stick?

Gallery

Variations of Macaroni Burrito

Macaroni and cheese in a burrito form might not be something that you see me doing every single time. But it is one of those things that I secretly crave sometimes. And am not too proud to admit that... sometimes I make macaroni and cheese so that I have leftovers to put in a burrito! And it's delicious. Italian and Mexican culinary fusion at its finest. Although I do put anything and everything in a burrito. So, it's inevitably that this was going to happen a few times, at least.

Burrito w/ Calabaza Squash Curry & Sprouts

Squash Macaroni & Cheese Burrito

Burrito w/ Vermicelli, Squash, Avocado, & Sprouts

Burrito w/ Spinach & Ricotta Macaroni & Cheese

This Macaroni Burrito consists of rigatoni, ricotta, white wine, mozzarella, parmesan, garlic, lemon juice, and spinach with avocado dip.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine American, Italian, Latin American, Mexican

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Macaroni

• 1/4 c. butter
• 1 lbs. rigatoni (or macaroni or pasta of choice)
• 1/4 c. flour
• dash salt
• dash pepper
• 1 tsp. mustard
• 1 tsp. worcestershire sauce
• 1 ½ c. ricotta
• 1/2 c. dry white wine
• 1 lemon juiced
• 1 lbs. mozzarella fresh
• 1/3 c. parmesan grated
• 2 cloves garlic minced
• 1/2 lbs. spinach whole or chopped

Avocado Dip

• 6 avocados
• 3 serranos
• 6 cloves garlic
• 6 limes juiced
• 1 ½ c. Greek yogurt
• 2 c. walnuts
• 1/4 c. olive oil
• dash salt
• dash pepper

Burrito

• 1/4 c. macaroni
• 1 tortilla shell
• splash water
• dollop avocado dip (or sour cream, optional)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• I used Macaroni & Cheese w/ Spinach & Fresh Mozzarella in this recipe. It takes about 2 hours to make the macaroni. This is a great way to utilize leftovers that you already have. And a surprisingly delicious way to reheat macaroni without the oils in the cheese separating.
• I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Serranos. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Cook Tortilla

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
• Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
• Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
• Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.

  The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
• Top with avocado dip (or sour cream) and hot sauce of choice.
• Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!

Tips, Tricks, & Notes

• For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!