Catfish Out of Water

This is going to sound like a weird one, but bear with me. So, I went Apple Picking. I ended up with a couple dozen apples. And now I have to eat said apples. But I'm a little bit chefy. So, I decided to challenge myself to cook non-desserts with all of them so that I don't ever have to just eat a apple. So, here we have it. The pinnacle of "this isn't a dessert" energy: a Macaroni & Cheese Burrito w/ Sweet Maia Apples & Crushed Walnuts.

I did also make Macaroni & Cheese w/ Apples, Walnuts, & Gruyère. This is just an epic retelling of reheating yesterday's leftovers in a tortilla shell. But you'd be surprised how many things are good in burrito form. I highly recommend it. There's also an art to picking the right hot sauce pairing. And I've become quite fond of using Avocado Dip, instead of sour cream. It's like a cross between hummus and guacamole, but goes with a wider variety of foods. Not that sour cream is bad. But it does very specifically scream this goes with rice and beans.

Gallery

Variations of Macaroni & Cheese Burrito

This is not the first time that I've put macaroni & cheese in a burrito. It's probably not even the weirdest thing that I've ever put into a burrito. I will specifically simmer down curry so far that I can eat it with a fork. Partially because I don't like having to eat things with a spoon. But also because, when it isn't a liquid, it can go into a burrito! And I will turn absolutely and all leftovers into a burrito. It's definitely a staple in my household. Although, nachos work as well!

Burrito w/ Squash Macaroni & Cheese

Spinach & Ricotta Macaroni & Cheese Burrito

Burrito w/ Calabaza Squash Curry & Sprouts

Burrito w/ Apple & Walnut Macaroni & Cheese

This Macaroni & Cheese Burrito consists of sweet Maia apples, Greek yogurt, dry white wine, walnuts, and gruyère cheese.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine American, Italian

Servings 1 serving

Equipment

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

Ingredients

  

• Macaroni
• 1 lbs. macaroni (I used jumbo shells)
• 1/4 c. butter
• 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. mustard
• 1 tsp. nutmeg
• 2 tsp. Worcestershire sauce
• 1 ½ c. Greek yogurt
• 1/2 c. white wine (or reserve pasta water, I used sauvignon blanc)
• 2 c. gruyère grated
• 1 c. walnuts crushed

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/ Apples, Walnuts, & Gruyère 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 & Walnuts. 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!