Spanish Manchego Mac and Cheese

Ingredients

olive oil large onion white wine membrillo elbow macaroni butter all purpose flour whole milk ground mustard salt + black pepper Manchego cheese Parmesan cheese nutmeg smoked Spanish paprika

Sauté onions in some olive oil in a skillet until soft and browned, about 7 mins. Deglaze with wine or water until evaporated.

Add membrillo to the onions and stir to coat. Cook this for a couple of minutes. Now spread these onions in a baking dish.

Cook your macaroni to al dente, drain and set aside. In a saucepan, add your butter and flour and give it a stir.

After stirring for about a min, add in the milk and continue whisking until it starts to thicken. Cook it for a few mins.

The sauce is ready when it coats the back of a spoon. You can take it off heat and add in the salt, pepper, nutmeg, and mustard.

Add in both the manchego and parmesan cheese to the sauce and stir till it is melted.

Combine the pasta with the macaroni and stir. You can taste and adjust the seasonings at this point.

Spread the pasta over the onions in the baking dish and top with more manchego cheese and paprika.

Bake in a preheated oven for about 25 mins until the top is golden. You're done!

Ann believes in balanced eating, homemade foods, and DESSERT. She loves to cook but doesn't love to spend all day in the kitchen - so explore her quick, simple, family friendly recipes for the best meal fix!

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Ann Otis