1-Cook 8 ounces of elbow macaroni in salted boiling water until al dente; drain and set aside.

2-In a saucepan, melt 3 tablespoons of butter, whisk in 3 tablespoons of all-purpose flour, and cook for 1 minute to make a roux.

3-Gradually add 2 cups of whole milk, whisking constantly until the mixture thickens and becomes smooth; remove from heat.

4-Stir in 2 cups shredded cheddar cheese, 1/2 cup shredded mozzarella cheese, and seasonings like salt, black pepper, garlic powder, and mustard powder until fully melted.

5-Fold the cooked pasta into the cheese sauce and set aside.

6-In a skillet, sauté 1 medium diced onion and 1 diced red bell pepper (if using) in oil until soft.

7-Add 1 pound of ground beef and cook until browned, then drain any excess fat.

8-Mix in 3 cloves minced garlic, 1/2 cup ketchup, 2 tablespoons tomato paste, 2 tablespoons brown sugar, 1 tablespoon yellow mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, salt, and black pepper; simmer for 10 minutes.

9-Warm the 4 large flour tortillas briefly for flexibility.

10-Layer the mac and cheese, Sloppy Joe mixture, and 1 cup shredded cheese onto each tortilla.

11-Fold the sides and roll each one tightly.

12-Grill the wraps seam-side down in a skillet with butter or nonstick spray until golden and crispy, about 2-3 minutes per side.

13-Let them cool slightly, slice, and serve immediately.