Braden’s SyMac-A-Dilla

Instagram: @bradENstl

PREP & COOK TIME: 30-35 minutes


  • 1/2lb uncooked elbow macaroni (about 1.5 cups)
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cup milk (any kind)
  • 3/4 cup half and half
  • 2 1/2 cups shredded cheddar cheese
  • 8” tortilla shell (any kind)
  • 3 oz. Syberg’s Famous Wing Sauce
  • 1/2 cup bleu cheese or Ranch dressing (optional)


  • Preheat the oven to 325 degrees and lightly grease a square baking dish
  • Cook the macaroni to al dente, according to the package instructions, drain and set aside
  • Melt the butter in a medium saucepan over medium heat
  • Add in the flour, salt and pepper, cook for 2 minutes continuously stirring
  • Slowly add the milk & half and half, stirring continuously and cook over medium-low heat for a few minutes until the mixture is just barely thickened
  • Remove from heat & stir in 1 cup of the shredded cheese, continue to stir until melted
  • Add the cooked macaroni noodles and 3 oz of Syberg’s Famous Wing Sauce & stir
  • Pour half of the pasta mixture into the prepared baking dish
  • Sprinkle 1/2 cup of the shredded cheese over the top then add the remaining pasta & shredded cheese evenly over the top
  • Bake for 15-20 minutes or until cheese is melted on top
  • Warm the tortilla shell in the oven or on a sauté pan on medium heat
  • After the shell is warm spoon the Mac ’n cheese & cover half the shell then fold shell in half & cook for approximately 30 seconds on each side
  • Cut into 4 sections (3 cuts) & serve with optional dipping sauce on the side