Carnitas Mac and Cheese Burrito

Carnitas Mac and Cheese Burrito

Recipe Sponsored by Old Croc

Mac and cheese burritos must be a thing, but for some reason I had never had one. I didn’t think much of this idea other than being a gimmick when I first thought of doing it, but after I made it, I realized its much more than that. The creamy mac and cheese added so much to this burrito! Normally the cheese is a background player in a burrito, but loading this one with mac and cheese brought it to the forefront.

I used Chipotle and Onion flavored Old Croc cheese in this mac and cheese recipe and the flavors and textures are what made the final mac and cheese so good. It was creamy, smokey, and spicy, without having to add any extra ingredients.

Mix butter and flour to form a roux that will thicken the sauce.

Add the milk, then the cheese.

Pour the sauce on the pasta and toss to coat.

Mac and cheese goes into the burrito first to form the base.

Then the carnitas, beans, salsa, and sour cream.

Make sure you use foil just like at the burrito shop. This will help keep your burrito intact.

You could also put all the ingredients in a bowl instead if you prefer. This version tasted awesome, but the burrito version was my favorite.

So creamy! This burrito was oozing flavor.

After you roll it up, make sure to toast it in a pan for a few minutes on each side. This will warm it all up and add a little texture to the tortilla itself.

Carnitas Mac and Cheese Burrito

A burrito filled with mac and cheese instead of rice, and topped with carnitas, salsa, and sour cream.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 12 ounces Old Croc Chipotle and Onion Cheddar grated
  • 1/2 pound elbow pasta
  • tortillas
  • prepared carnitas
  • black beans
  • pico de gallo
  • sour cream


  • Add the butter to a pan and cook until melted.
  • Whisk in the flour and cook about 3 minutes until it slightly darkens in color.
  • Whisk in the milk and bring to a simmer, whisking often. You will notice it thicken slightly when it simmers.
  • Remove from heat and stir in the cheese.
  • Meanwhile, cook the pasta al dente and strain, reserving a cup of pasta water. Add to a bowl.
  • Pour the cheese sauce over the pasta and stir to combine. Add a little pasta water if needed to loosen it up.
  • Add some of the mac and cheese to an oven safe baking dish. Top with carnitas and beans. Add more pasta. Bake at 350 for 20 minutes. Remove from oven and top with salsa and sour cream. Serve.
  • Microwave a 10 or 12 inch tortilla for 20 seconds on a damp paper towel.
  • Place a piece of foil on your work surface and put the tortilla on top. Add mac and cheese to the tortilla, then top with beans, carnitas, salsa, and sour cream. Wrap the burrito tightly and wrap the outside with foil.
  • Place in a dry frying pan and lightly press. Cook about 3-5 minutes per side to lightly brown and heat through. Serve.


  1. Mac’n’Cheec everywhere! Love the version with mac’n’cheese sticks, love the equivalent for the bread whil eating a burger…just love every single bit of mac’n’cheese! Driving me nuts!

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