Manchego Mac and Cheese Recipe
This Manchego and cheddar mac and cheese is all about balance. Sharp cheddar hits right away with that classic mac and cheese flavor, while Manchego builds more slowly, adding a nutty, buttery finish that carries through every bite. Together, they create a smooth, creamy sauce with flavor that lasts from the first bite to the last.
Ingredients
- 16 oz pasta medium size
- 3 tbsp Butter
- 3 tbsp flour
- 3 cups whole milk
- 2 oz Manchego grated
- 4 oz Cheddar grated
- 1/2 tbsp ground mustard
- 1 tsp cayenne pepper
- 1 tbsp minced garlic
- 1 tsp salt
Toppings
- Asiago Crisps
- Ritz Crackers
Instructions
- Prepare the pasta according to package directions.
Prepare the sauce
- Pre heat your milk in the microwave for 45 seconds - just enough to take the chill out of it.
- Melt butter in a sauce pan over medium heat and let it heat until it becomes foamy.
- Mix in flour. Cook it for a minute while stirring constantly.
- Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually until combined.
- Once all of the milk is added, cook for a few minutes while whisking it. Do not let it boil. You will feel the sauce start to thicken. It's ready for cheese when you rub a small amount between your fingers and it feels silky.
- Remove from heat and stir in your cheese until it's melted and mixed into the sauce.
- Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little more salt to bring out the flavor.
- Combine the pasta and sauce.
- Crush the ritz crackers and asiago together in a plastic bag and sprinkle over the pasta.