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.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

Grate the Manchego before heating the pan so it is ready when the pasta needs it. For a saffron-based sauce rather than a cheese-forward one, see creamy saffron pasta.

How to Make One-Pan Manchego Mac and Cheese

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!

Serve hot while the sauce is loose. Add Spanish zucchini on the side if you want a vegetable with the meal.