Spanish Manchego Mac and Cheese
A creamy and indulgent take on the classic mac and cheese, enhanced with the rich and nutty flavor of Spanish Manchego cheese.
Ingredients
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups shredded Manchego cheese Use high-quality, freshly shredded cheese for best melting.
- 2 cups milk
- 2 tablespoons butter Unsalted preferred.
- 2 tablespoons all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
- 1 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Chopped parsley Optional, for garnish.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Add the flour to the melted butter and stir to create a roux. Cook for about a minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously to ensure the mixture is smooth and free of lumps.
- Once the mixture begins to bubble, reduce the heat to low and add the shredded Manchego cheese, stirring until completely melted.
- Incorporate the garlic powder, salt, and pepper to taste into the cheese sauce.
Combining
- Pour the cheese sauce over the drained macaroni and mix well to ensure every pasta piece is coated.
- Serve warm, garnished with chopped parsley if desired.
Notes
For added flavor, consider folding in sautéed vegetables or proteins like shredded chicken or shrimp. To store leftovers, refrigerate in an airtight container for up to three days. Reheat gently, adding a splash of milk if necessary.