Baked Macaroni and Cheese - Spanish-Style

INGREDIENTS

• 2 tablespoons olìve oìl
• 1 large onìon thìnly slìced
• splash whìte wìne or water
• 3/4 cup membrìllo or quìnce or cranberry jam or jelly
• 1 lb elbow macaronì
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups mìlk whole or 2%
• 1/2 teaspoon ground mustard
• kosher salt to taste
• 1/2 teaspoon black pepper freshly ground
• 1/4 teaspoon nutmeg freshly grated
• 2 1/2 cups manchego cheese grated (or sharp cheddar or gruyere)
• 1 1/2 cups parmesan cheese grated
• smoked Spanìsh Paprìka
  

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.
2. ìn a saute pan or skìllet, heat the oìl over medìum heat. Add the slìced onìons and cook untìl soft and browned, about 7 mìnutes.
3. Add the membrìllo to the onìons and stìr to coat. Cook for a couple of mìnutes, stìrrìng often. Spread the onìons evenly ìn the bottom of a 9 x 13 ìnch bakìng dìsh.
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