The BEST Mac & Cheese of Your Life | One-Pan Manchego Mac and Cheese

This One-Pan Manchego Mac and Cheese is quite possibly the best mac & cheese I have ever tasted. We’re talking layer upon layer of so much goodness, easy to make, and all done in 30 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a complete meal.

To make this recipe, I used elbow macaroni. But you can use any other type of short, tube-shaped pasta. The most important thing is to make sure you check the package instructions. This way you cook your pasta al dente and don’t end up with mushy pasta.

For the cheese, I used a Spanish Manchego cheese that was aged for 4 months. You can use whatever Manchego you like or whatever cheese you have on hand. Some great substitutes for Manchego are Asiago, Gouda, or even White Cheddar.

TIPS & TRICKS to Make this Recipe: Once you add the pasta into the pan, make sure to lower the fire to a medium heat. That way the milk doesn’t curdle while the pasta is cooking.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH MANCHEGO CHEESE (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make this One-Pan Manchego Mac and Cheese

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One-Pan Manchego Mac and Cheese

Course Main Course

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 528 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 3 cloves garlic (roughly chopped)
• 1/2 cup panko breadcrumbs 30 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/4 tsp dried thyme .25 grams
• 2 cups low fat milk 480 ml
• 1 cup vegetable broth 240 ml
• 1/4 tsp saffron threads .17 grams
• 8 oz elbow macaroni 225 grams
• 2 cups shredded Manchego cheese 240 grams
• 1/2 tbsp dijon mustard 7 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes add in the chopped garlic, mix continuously, after 30 to 45 seconds add in the panko breadcrumbs, continue to mix continuously, after 3 to 4 minutes and the breadcrumbs are golden fried turn off the heat, then add in the paprika, thyme, a kiss of sea salt & black pepper, mix together, then transfer into a bowl and set aside

3. Using the same pan, add in the milk, vegetable broth, saffron and a pinch of sea salt, heat it with a high heat and give it a gentle mix

4. Once it comes to a light boil, add in the pasta and lower to a medium heat, mix the pasta around every 2 minutes so the pasta doesn't stick together and it all evenly cooks

5. Once the pasta is cooked al dente (check package instructions on the pasta you are using), turn off the heat, add in the shredded cheese, dijon mustard and season with a kiss of sea salt & black pepper, mix together until well mixed and the cheese is fully melted

6. Top off the mac and cheese with the reserved fried breadcrumbs, making sure to evenly spread them around, and some chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Saffron I used to make this Recipe

Nutrition Facts

One-Pan Manchego Mac and Cheese

Amount Per Serving

Calories 528 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 50mg17%

Sodium 602mg26%

Potassium 387mg11%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 9g10%

Protein 25g50%

Vitamin A 862IU17%

Vitamin C 1mg1%

Calcium 463mg46%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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