Spanish Manchego Mac and Cheese -

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.

Course Main Dish

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings 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

US Customary - Metric

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