Ingredients:
1/2 cup elbows (1 serving)
1/4 cup milk
3/4 cup shredded cheddar
1/2 cup shredded gruyere
1 flour tortilla

Directions:
In a small pot, cook pasta according to package instructions. Once pasta is fully cooked, drain, then add milk, cheddar, and gruyere to the pasta, stirring until everything is fully combined. Add macaroni and cheese to one side of a large flour tortilla, then fold the tortilla to create the quesadilla. In a large pan, add a splash of oil, and toast the tortilla on medium heat for 3-4 minutes per side.