Cook elbow macaroni in a large pot of salted boiling water until al dente, according to package directions. Drain thoroughly and set aside.

Gradually whisk in milk, ensuring the mixture is smooth. Continue stirring for 3–5 minutes until slightly thickened.

Remove from heat and incorporate cheddar and mozzarella until fully melted. Add garlic powder, mustard powder, salt, and black pepper. Toss in the drained macaroni and keep warm over low heat.

Heat vegetable oil in a large skillet over medium-high heat. Sauté onion and bell pepper for 3–4 minutes until softened.

Add ground beef, breaking it into small pieces, and cook for 6–8 minutes until thoroughly browned. Drain excess grease.

Stir in minced garlic and cook for 1 minute.

Add tomato paste and cook for 1 minute.

Mix in ketchup, brown sugar, yellow mustard, Worcestershire sauce, chili powder, smoked paprika, and cayenne pepper. Season with salt and black pepper, then simmer for 8–10 minutes, occasionally stirring, until the mixture is well thickened and the sauce clings to the meat. Remove from heat and allow to cool slightly.

Briefly warm tortillas until flexible. Lay one tortilla flat and distribute approximately 180 ml (3/4 cup) of warm mac and cheese across the center, leaving a 5 cm border.

Top with about 120 ml (1/2 cup) of the sloppy joe mixture and sprinkle 30 g (1/4 cup) of additional shredded cheese over the filling.

Fold the bottom edge up, tuck in both sides, and tightly roll from the bottom to enclose the filling.

Heat a large skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Place wraps seam side down and cook for 2–3 minutes until golden and crisp. Flip and cook another 2–3 minutes until both sides are evenly browned and cheese is melting. Press gently with a spatula for optimal contact.

Remove wraps from heat and allow to rest for 1–2 minutes to avoid burns. Slice each wrap diagonally and serve immediately while hot and cheesy.