Spanish Manchego Mac and Cheese

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

This Spanish manchego mac and cheese is like a main course version of the best cheese board ever! A little bit gourmet but still family-friendly, this will take your mac and cheese game to the next level.

closeup of a bowl of mac and cheese with a spoon scooping up a bite.

Want to SAVE this recipe?

We'll email this post to you, so you can come back to it later!

Back in the day, when we were childless and unfettered, Phil and I watched a lot of Food Network. Especially Chopped.

There was one contestant in particular, Madison Cowan, who caught our attention. At the time, my husband had tracked down his (now defunct) blog, and sent me a link to a baked macaroni and cheese recipe he found there.

The rest is history. This Spanish manchego mac and cheese recipe has been a family favorite for over 10 years.

This is no ordinary mac and cheese. It’s pretty much as gourmet as mac and cheese gets I think, without involving truffles or caviar. But it remains as simple to make as any other mac and cheese recipe and will satisfy ALL your cheesy comfort food cravings.

overhead view of a dish of baked mac and cheese

You know how cheese goes so well with a sweet and fruity condiment? Think baked brie with cranberry or fig jam. Or grapes on a cheese board. This Spanish-style macaroni and cheese combines those flavors in a classic main dish instead of in appetizer form, and it really really works.

This mac and cheese recipe is also a lovely one for the holiday table and makes a great side dish. Try it at Thanksgiving or Christmas!

Instead of the usual cheddar, this one is made with rich and nutty Spanish manchego, along with some salty Parmesan. The sweet and fruity component is a Spanish condiment called membrillo, which is a paste or jelly made of quince. The two together are a magical combination.

It’s everything you could ask from a mac and cheese – cheesy, creamy, easy to make, and so delicious!

P.S. If you’re looking for a more traditional baked macaroni and cheese with a ‘lil twist, try my spicy mac and cheese recipe!

Ingredient Notes

ingredients used to make manchego mac and cheese

Manchego

Manchego is a Spanish cheese that’s slightly nutty and melts beautifully. It will definitely elevate your mac and cheese, but manchego can be kind of expensive, and possibly hard to track down, depending where you live.

A more economical option would be an aged sharp cheddar. You want a cheese with flavor here, nothing too mild. Another delicious option that is easier to find than manchego and has a similar nuttiness would be Gruyère.

Membrillo

While membrillo can be easily found here, it might be difficult to track down locally. But here again, there are plenty of great alternatives.

Any jam, jelly or preserve that is on the tarter side, like cranberry or lingonberry would make a fine substitute. When I made it this time, I actually used this quince jam instead of actual membrillo, and have used cranberry jam many times in the past.

Olive Oil

Olive oil is a staple in Spanish cooking, and brings a rich, fruity flavor to the dish. Good quality extra virgin olive oil has plenty of health benefits as well.

You can substitute with another neutral oil like vegetable or canola oil if you prefer.

Onion

Thinly sliced and lightly caramelized onion adds a sweet and savory base to our Spanish macaroni and cheese. I like to use a sweet Spanish onion, but any onion, yellow, red or white will work here.

White Wine

I like to use a splash of white wine to deglaze the pan and it also adds a subtle depth of flavor. If you prefer not to use wine, you can use either vegetable or chicken broth, or water.

Elbow Macaroni

Elbow macaroni is the universal pasta shape for mac and cheese as it holds the cheese sauce well. But feel free to use other short pasta shapes like penne, fusilli, or cavatappi if you prefer!

Butter

Butter is essential for creating a rich and creamy roux. Unsalted butter is best so you can control the saltiness of the dish, but salted butter works too—just adjust the added salt accordingly.

All-Purpose Flour

Flour is used to thicken the cheese sauce. If you’re gluten-free, you can substitute with a gluten-free flour blend or cornstarch (use half the amount).

Milk

Whole milk makes for a creamier sauce, but 2% works well too. For a richer sauce, you could substitute half-and-half for all or some of the milk.

A serving spoonful of mac and cheese.

Ground Mustard

Ground mustard adds a subtle tang that enhances the cheese flavor. If you don’t have ground mustard, a teaspoon of Dijon mustard works too.

Kosher Salt & Black Pepper

Season to taste with salt and pepper. If you don’t have kosher salt, regular table salt will do—just use a bit less since it’s finer and saltier.

Nutmeg

Freshly grated nutmeg adds a warm, nutty flavor that complements the cheese. If you don’t have fresh nutmeg, ground nutmeg is fine.

Parmesan Cheese

Grated Parmesan adds a salty, umami kick to this manchego mac and cheese. You could also use Pecorino Romano if you prefer a stronger flavor.

Smoked Spanish Paprika

This smoky spice adds depth and a beautiful color to this Spanish Manchego mac and cheese. If you can’t find smoked paprika, regular paprika will add a bit of color without the smoky flavor.

Don’t forget to watch the video!

Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!

Step-by-Step Instructions

  1. Preheat your oven to 375°F.
  1. In a sauté pan or skillet, warm the olive oil over medium heat. Add the sliced onions and cook until they are soft and browned, which should take about 7 minutes. Add a splash of white wine or water to the pan and stir to scrape up the brown bits, until the liquid is evaporated.
sliced onions added to a skillet with oil
browned onions in a skillet
  1. Add the membrillo or jam to the onions, stirring to coat. Cook for a couple of minutes, stirring frequently. Spread the onions evenly at the bottom of a 9 x 13 inch baking dish.
quince jam added to the browned onions
onion mixture spread in a baking dish
  1. Bring a large pot of salted water to a boil over high heat. Cook the macaroni until al dente, following the package directions. Drain the pasta, return it to the pot, and set it aside.
  1. While the macaroni is cooking, melt the butter in a medium saucepan. Whisk in the flour, continuing to whisk constantly until smooth, for about 1 minute.
butter and flour in saucepan
  1. Add the milk, continuing to whisk constantly until the sauce starts to bubble. Cook it a few minutes more to thicken it, until it coats the back of a spoon. Remove from heat and season with salt, pepper, nutmeg, and ground mustard.
milk added to the roux
spices added to the milk mixture
  1. Stir in 2 cups of the manchego cheese and all of the Parmesan cheese until melted and smooth, reserving 1/2 cup of manchego for the topping.
cheese added to the saucepan
  1. Combine the cheese sauce with the cooked macaroni in the pot, stirring to mix well. Taste and adjust the seasoning if necessary.
cheese sauce added to the boil macaroni
macaroni and cheese sauce mixed together
  1. Spread the macaroni mixture evenly over the onions in the baking dish. Sprinkle with the remaining manchego cheese and a bit of paprika.
macaroni mixture spread in the baking dish
macaroni mixture topped with more cheese and spanish paprika
  1. Bake for 25 minutes, or until the top is golden and bubbly. Your delicious Spanish macaroni and cheese is done!
overhead view of baked macaroni and cheese dish

Recipe Variations

This Spanish manchego mac and cheese tastes great as it is, but there is a lot you can add in here for even more flavor!

  • For added texture and flavor, you can mix in cooked and crumbled bacon or pancetta.
  • If you’d like to keep it vegetarian but want a flavor boost – add in some roasted garlic.
  • For added nutrition, add some fresh spinach to the onions until wilted.
  • Sprinkle panko breadcrumbs mixed with melted butter and finely chopped parsley on top before baking for a crunchy topping on your Spanish macaroni and cheese!
a bowl of mac and cheese with a dish in the background

Storage Instructions

To store your baked mac and cheese, let it cool to room temperature. Place it in an airtight container or cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days.

If you want to freeze it, make sure it’s completely cooled, then portion it into airtight freezer-safe containers or heavy-duty freezer bags. Label it with the date and freeze for up to 2-3 months. When you’re ready to eat, thaw it in the refrigerator overnight and bake at 350°F (175°C) until it’s heated through, which should take about 20-30 minutes.

How do I prevent my mac and cheese from becoming dry?

Make sure your cheese sauce is slightly runny before baking to make sure it doesn’t end up too dry.

Can I use pre-shredded cheese?

It’s better to grate your own cheese for a smoother, creamier sauce, as pre-shredded cheese contains additives that can affect the texture.

Tell me what you think!

If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!

A baking dish of macaroni and cheese with a serving spoon showing a spoonful.

Spanish Manchego Mac and Cheese

This savory and sweet baked macaroni and cheese, is like a main course version of the best cheese board ever. 
5 from 1 vote
Print Pin Rate Save
Course: Main Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 615kcal
Author: Ann Otis

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion thinly sliced
  • splash white wine or water
  • 3/4 cup membrillo or quince or cranberry jam or jelly
  • 1 lb elbow macaroni
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk whole or 2%
  • 1/2 teaspoon ground mustard
  • kosher salt to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon nutmeg freshly grated, or ground
  • 2 1/2 cups manchego cheese grated (or sharp cheddar or gruyere)
  • 1 1/2 cups parmesan cheese grated
  • smoked Spanish Paprika

Instructions

  • Preheat the oven to 375 degrees F.
  • In a saute pan or skillet, heat the oil over medium heat. Add the sliced onions and cook until soft and browned, about 7 minutes. Add a splash of white wine or water and stir to scrape up the brown bits, until the liquid is evaporated.
  • Add the membrillo to the onions and stir to coat. Cook for a couple of minutes, stirring often. Spread the onion mixture evenly in the bottom of a 9 x 13 inch baking dish.
  • Heat a large pot of salted water over high heat. Cook the macaroni until al dente, according to package directions. Drain, return to the pot, and set aside. 
  • While the macaroni is cooking, melt the butter in a medium saucepan. Whisk in the flour and continue to whisk constantly until smooth for about 1 minute. 
  • Slowly whisk in the milk and heat, whisking constantly, until it starts to bubble. Keep cooking a couple of minutes longer, until it starts to thicken and coats the back of a spoon. Remove from the heat and season with salt, pepper and nutmeg, and ground mustard.
  • Stir in 2 cups of the manchego and all of the Parmesan, until melted and smooth, reserving 1/2 cup of manchego for the top. 
  • Pour the cheese sauce into the pot with macaroni and stir to combine. Taste and adjust seasoning to taste.
  • Spread the macaroni evenly over the onions in the baking dish. Sprinkle with remaining cheese and a little paprika. Bake for 25 minutes, or until golden and bubbly. 

Video

Notes

Adapted from Madison Cowan
Storage Instructions
To store your baked mac and cheese, let it cool to room temperature. Place it in an airtight container or cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days.
If you want to freeze it, make sure it’s completely cooled, then portion it into airtight freezer-safe containers or heavy-duty freezer bags. Label it with the date and freeze for up to 2-3 months. When you’re ready to eat, thaw it in the refrigerator overnight and bake at 350°F (175°C) until it’s heated through, which should take about 20-30 minutes.

Nutrition

Calories: 615kcal | Carbohydrates: 60g | Protein: 26g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 294mg | Fiber: 2g | Sugar: 12g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 722mg | Iron: 1.2mg
Tried this Recipe? Tag it Today!Mention @OurHappyMess or tag #OurHappyMess!

Similar Posts

9 Comments

  1. Okay, for some.reason when I read the name of this recipe, my brain read “Spanish chorizo/manchego mac and cheese.” I’m addicted to manchego cheese, a d my husband loves chorizo as well as mac and cheese. I’ve been looking for recipes that combine the two. I don’t love recipes tweaker, but I can’t imagine a sprinkle of crumbled chorizo wouldn’t be amazing in this. Going to try it both ways. Thanks for the inspiration!

  2. 3 stars
    This recipe had the perfect mac and cheese texture, neither soupy nor pasty and very smooth. The flavor, however, needs a bit of tweaking. We thought it was much too sweet and a little bland(and we doubled the seasoning)/ If we make it again, we would use much less quince paste and add some seasonings.

  3. 5 stars
    My death row meal would be macaroni and cheese, so do not take it lightly when I say *This* is one of the absolute *best* mac-n-cheese recipes I have ever tasted. I added a little chicken broth to the noodle water while boiling to round the flavor out. Otherwise, I trusted the recipe and it was a hug success.

    1. If you mean that you want to make mac and cheese cups that will hold their shape when un-molded from the cupcake pan, yes, that could work (and sounds delicious!). However it would be kind of messy because of the onion/quince mixture on the bottom, which you could omit if you like (although they kind of make the dish imo!). you would also need to reduce the amount of liquid in the cheese sauce by a bit to make sure it all holds together. I would go with 2 cups of milk instead of 3, and also INcrease the amount of cheese by about a cup to further help with the binding. They would bake for around 18-20 minutes in a regular-size muffin tin I think, at 375F. I would let them cool in the pan for about 10 minutes before unmolding. I can’t guarantee the results, but that is where I would start if I were testing this 🙂

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.