Spanish Manchego Mac and Cheese

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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.

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.

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

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.

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.

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.

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.

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.

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.

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.

1. Combine the cheese sauce with the cooked macaroni in the pot, stirring to mix well. Taste and adjust the seasoning if necessary.

1. Spread the macaroni mixture evenly over the onions in the baking dish. Sprinkle with the remaining manchego cheese and a bit of paprika.

1. Bake for 25 minutes, or until the top is golden and bubbly. Your delicious Spanish macaroni and cheese is done!

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!

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.