Manchego Mac & Cheese

A family favorite, this macaroni and cheese dish is all grown up with the addition of manchego, a hard sheep’s milk cheese. Feel free to make it your own with your favorite pasta shape and additional seasonings—this recipe lends itself to customization.

Photography By Brian Kelley | March 01, 2017


Cook pasta in salted water and drain.

Melt the butter in a medium saucepan then remove from heat. Whisk in the flour, salt, pepper, oregano and garlic to create a roux.

When the roux is smooth and bubbly, slowly stir in the milk. Return to heat and bring to a boil, stirring regularly. Reduce heat and simmer for one minute. 

Remove the saucepan from heat and add the cooked macaroni and manchego cheese, stirring until the cheese is melted. Serve hot. 

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  • 8 oz elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp white pepper
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 2 cups milk
  • 1 ½ cups manchego cheese, coarsely grated
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