This baked Manchego mac and cheese gives a Thanksgiving favorite a Spanish twist. Authentic Manchego by Casa Castel contributes nutty depth, while a mild melting cheese creates the silky texture you expect from classic mac and cheese. A golden breadcrumb topping brings the perfect crunch.
It is creamy, cheesy and easy to bake ahead. That makes it a welcome addition to our Thanksgiving recipes with a Spanish twist, perfect for family dinners, potlucks and anyone who believes there can never be too much cheese at the holiday table.
Serves: 8 as a side | Prep: 15 minutes | Cook: 30-35 minutes | Total: 45-50 minutes
Ingredients
- 12 oz (340 g) dry elbow macaroni or small pasta shells
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- 1 cup (240 ml) heavy cream, warmed
- 6 oz (170 g) Casa Castel Manchego cheese, freshly and finely grated
- 6 oz (170 g) mild white cheddar, freshly grated
- 1 teaspoon Dijon mustard (optional)
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 3/4 cup panko breadcrumbs
- 2 tablespoons Spanish extra virgin olive oil, such as Oro Virgen
- 1/4 cup (about 1 oz / 28 g) additional finely grated Manchego for topping
- A little fresh thyme for garnish (optional)
How to Make Baked Manchego Mac and Cheese
Step 1. Cook the pasta just shy of done
Heat the oven to 375°F (190°C). Lightly grease a medium baking dish (about 9 x 13 inches / 23 x 33 cm).
Cook the pasta in salted boiling water for about 2 minutes less than the package specifies. Drain; do not rinse. The pasta will finish cooking in the sauce in the oven.
Step 2. Make the creamy Manchego sauce
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes without browning.
Gradually whisk in the warm milk and cream, stirring until smooth and lightly thickened, about 4-5 minutes. Remove from the heat and gradually add the grated Manchego and white cheddar, stirring until melted. Add the optional Dijon and black pepper, and taste before salting.
Step 3. Combine and add the topping
Fold the drained pasta into the cheese sauce and transfer to the prepared baking dish. In a small bowl, toss the panko with the extra virgin olive oil and the reserved 1/4 cup grated Manchego. Sprinkle evenly over the pasta.
Step 4. Bake until golden
Bake uncovered for 20-25 minutes, until the edges bubble and the breadcrumbs are lightly golden. Let stand for 5-10 minutes before serving; garnish with a little thyme if desired.
Cooking Tips
- Mix Manchego with a mild melting cheese: Manchego brings flavor, while cheddar helps the sauce stay smooth.
- Grate the cheese freshly; preshredded cheese may make the sauce grainy.
- Add the cheese after taking the saucepan off the heat to avoid a broken or gritty sauce.
- Do not overbake, which can dry out the pasta.
Make-Ahead Tip
You can assemble this baked Manchego mac and cheese a day early. Prepare the pasta and cheese sauce, combine them, and refrigerate in the baking dish without the breadcrumb topping for up to 24 hours.
Bring the dish out while the oven preheats, add the freshly mixed topping, then bake until thoroughly hot and bubbling. A refrigerated dish may need 5-10 extra minutes.
What to Serve with Mac and Cheese
Serve with roast turkey, roasted Brussels sprouts with ham or a crisp green salad to balance the creamy pasta.
Allergen note: check the labels of the products you use. This recipe contains wheat, milk and, depending on the brand, may contain other allergens.
Frequently Asked Questions
Can you make mac and cheese with Manchego?
Yes. Finely grated Manchego brings nutty, tangy flavor; combining it with a good melting cheese keeps the sauce creamier.
What is the best cheese combination for baked mac and cheese?
For this recipe, use equal amounts of Manchego and mild white cheddar, plus a little extra Manchego on top.
Can I assemble this Thanksgiving mac and cheese ahead?
Yes. Refrigerate the assembled pasta without the topping for up to 24 hours and bake before serving.
How do I keep baked mac and cheese creamy?
Undercook the pasta slightly, use enough cheese sauce and avoid prolonged baking.
Browse more Thanksgiving recipes, or explore our Spanish Charcuterie & Cheese collection to stock up on Spanish cheeses.
