One-Pan Manchego Mac & Cheese – The Best Ever

Ingredients

• 30 ml (2 tbsp)extra virgin olive oil
• 3 clovesgarlic, roughly chopped
• 30 g (½ cup)panko breadcrumbs
• 1.25 g (½ tsp)sweet smoked Spanish paprika
• 0.25 g (¼ tsp)dried thyme
• 480 ml (2 cups)low-fat milk
• 240 ml (1 cup)vegetable broth
• 0.17 g (¼ tsp)saffron threads
• 225 g (8 oz)elbow macaroni
• 240 g (2 cups)Manchego cheese, shredded
• 7 g (½ tbsp)Dijon mustard
• to tastesea salt and black pepper
• to tasteparsley, chopped, for garnish

Instructions

1. 1

   Warm the oil

   Set a large frying pan over a medium heat and add the olive oil.

2. 2

   Toast the topping

   After a couple of minutes, add the chopped garlic and stir continuously. After 30–45 seconds, add the panko and keep stirring for 3–4 minutes, until golden. Turn off the heat, stir in the paprika, thyme, a little sea salt and black pepper, then transfer the breadcrumbs to a bowl and set aside.

3. 3

   Heat the liquids

   Using the same pan, add the milk, vegetable broth, saffron and a pinch of sea salt. Heat over a high heat, stirring gently.

4. 4

   Cook the pasta

   When the liquid reaches a light boil, add the macaroni and reduce the heat to medium. Stir the pasta every 2 minutes so it does not stick and cooks evenly.

5. 5

   Melt in cheese

   When the pasta is al dente, checking the packet instructions for your pasta, turn off the heat. Add the shredded cheese and Dijon mustard, season with a little sea salt and black pepper, and stir until the cheese has melted and everything is combined.

6. 6

   Finish and serve

   Scatter the reserved breadcrumbs evenly over the mac and cheese and add chopped parsley. Serve straight away.

What is Manchego mac and cheese?

Mac and cheese is a familiar pasta dish of macaroni coated in a cheese sauce, while Manchego brings a Spanish touch through its sheep’s-milk cheese. This version adds saffron to the cooking liquid and uses smoked paprika and thyme in the crunchy topping.

The method cooks the pasta directly in milk and vegetable broth, so it is a one-pan preparation. Adding the cheese off the heat helps it melt into the pasta without boiling the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 528 calories, 0g protein, 0g carbs, 0g fat.

The macaroni supplies most of the carbohydrates, while the Manchego, olive oil and milk contribute much of the fat; the cheese and milk also provide protein. Serve with a green salad or vegetables to add freshness and balance the plate.

The flavour ingredients

Manchego: Shredded cheese melts readily into the hot pasta. Its savoury flavour is balanced by the milk and a small amount of Dijon mustard.

Saffron: A few threads steep in the milk and broth as they heat, lending the cooking liquid a distinctive aroma.

Breadcrumbs: Panko is toasted with garlic in olive oil, then seasoned with smoked paprika and thyme. Keeping it aside until serving preserves its crispness.

Getting the topping right

Garlic first: Stir it in the warm oil for 30–45 seconds before adding the panko. Keep it moving so it flavours the oil without getting too dark.

Watch the colour: Toast the breadcrumbs for 3–4 minutes, stirring continuously, until golden. Add the paprika and thyme after turning off the heat so they season the crumbs without prolonged cooking.

Cooking the macaroni

Even cooking: Once the liquid comes to a light boil, lower the heat to medium and stir the pasta every 2 minutes. This helps keep the macaroni from sticking together as it cooks in the pan.

Doneness: Check the pasta packet and taste a piece as it approaches the suggested time. Stop when it is al dente, since the cheese is stirred in immediately afterwards.

Making a smooth cheese sauce

Off the heat: Turn off the hob before adding the Manchego and mustard. Stir until the cheese is fully melted and mixed through the pasta.

Season gradually: The cheese and broth both contribute savouriness, so taste before adding more salt. A little black pepper finishes the sauce.

Serving it straight away

Add the breadcrumb topping just before serving so it stays crisp against the creamy pasta. Scatter the chopped parsley over the top for a fresh finish.

Serve it as a main meal, or pair it with a green salad or lightly cooked vegetables. Their fresh, crisp texture makes a useful contrast to the rich pasta.

Recipe notes & tips

• Shred the Manchego before you start so it is ready to stir in as soon as the pasta is cooked.
• Stir the breadcrumbs continuously as they toast to help them colour evenly.
• Use the pasta packet’s cooking guidance as a starting point, then check for al dente texture.
• Stir the pasta every 2 minutes while it cooks in the milk and broth.
• Add the breadcrumb topping only when you are ready to serve.

Variations

• Herb swap: Replace the thyme in the topping with another dried herb you enjoy.
• Cheese change: Use a different shreddable cheese in place of Manchego for a different flavour.
• Extra vegetables: Serve with cooked vegetables on the side for a more substantial plate.
• Peppery finish: Add extra black pepper at the table.
• Milder topping: Reduce the smoked paprika for a more subtle breadcrumb flavour.

Common mistakes to avoid

• Dark garlic: Add the panko after 30–45 seconds and keep stirring so the garlic does not over-brown.
• Uneven pasta: Stir every 2 minutes while the macaroni cooks to help prevent it sticking together.
• Overcooked macaroni: Check the packet guidance and test the pasta for al dente texture.
• Grainy cheese sauce: Turn off the heat before adding the Manchego and stir until melted.
• Soft breadcrumbs: Keep the toasted topping separate until just before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan or microwave until hot throughout; add a small splash of milk if the pasta has thickened, and expect the breadcrumb topping to soften.

Frequently asked questions