Cook the Macaroni:
In a large pot, cook the elbow macaroni according to the package instructions. Drain and set aside.

Make the Mac ‘n’ Cheese Sauce:
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly to make a roux. Slowly pour in the milk while whisking, and cook for 3-4 minutes, until the sauce thickens.

Add the Cheese:
Stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth. Season with garlic powder, onion powder, salt, and pepper. Add the cooked macaroni to the cheese sauce and stir to combine. Set aside.

Assemble the Quesadilla:
Heat a skillet over medium heat and brush lightly with olive oil. Place one tortilla in the skillet and spread a generous amount of the mac ‘n’ cheese mixture over the center of the tortilla. If desired, sprinkle a little mozzarella cheese over the mac ‘n’ cheese for extra cheesiness. Top with another tortilla.

Cook the Quesadilla:
Cook the quesadilla for 2-3 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese is melted inside. You can press down gently on the quesadilla with a spatula to ensure it cooks evenly.

Slice and Serve:
Remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges. Serve with your favorite dipping sauce, like salsa, sour cream, or hot sauce.