LATIN & SPANISH BAR CULTURE
Macarrones con queso, in English mac and cheese, is one of the world’s most beloved comfort foods. While its name may vary across cultures and languages, the fundamental appeal remains universal: tender pasta coated in a velvety cheese sauce.
Today, you’ll find out some things that will enhance your mac and cheese experience forever!
The earliest recorded recipe resembling modern mac and cheese appeared in a 14th-century Italian cookbook, which described pasta layered with cheese and butter. The dish evolved as it traveled across the Atlantic, becoming particularly popular in America during the 18th century.
Thomas Jefferson famously introduced a version to the United States after encountering macaroni during his travels to Europe. Interestingly, the term “macaroni” originally referred to various pasta shapes in Italy (not just the curved tubes we associate with the name today).
By the 20th century, boxed versions made it a household staple. And nowadays, approximately one million boxes of the prepared version of mac and cheese are sold every single day in the United States. The dish has inspired countless variations, from lobster mac and cheese to versions incorporating jalapeños, truffle oil, and even unconventional cheeses like blue cheese or brie.
In Spain, where Eclipse di Luna draws its culinary inspiration, cheese and pasta dishes have their own traditions, but they’re less commonly combined than in American cuisine. So, we wanted to bridge these culinary worlds with our mouthwatering macarrones con queso.
At Eclipse di Luna, the traditional macarrones con queso receives a Spanish-inspired treatment that transforms this classic into a gourmet tapas experience.
Our version features smoked Gouda béchamel that adds depth and a subtle smokiness to the creamy foundation. Moreover, the addition of brandy brown butter brings a nutty, caramelized richness that elevates each bite. The dish is finished with a golden breadcrumb topping that provides an irresistible textural contrast.
Creating macarrones con queso involves several key steps to achieve a perfect creamy consistency.
The process begins with cooking the pasta just shy of tender, as it will continue to soften when combined with the sauce. The sauce typically starts with a roux, which is a mixture of butter and flour cooked together, in order to form the thickening base.
Milk or cream is gradually whisked in to create a smooth béchamel. Cheese is then melted into this base, with the type of cheese determining the final flavor profile. The pasta and sauce are combined, ensuring every piece is well-coated.
Some recipes (like ours) finish with a breadcrumb topping, often mixed with butter and additional cheese, then baked until golden and bubbly. The key is maintaining the right sauce consistency and not overcooking the pasta, which can lead to a dry, grainy result.
Tapas-style dining is great because it offers us the opportunity to explore complementary flavors. Eclipse di Luna’s macarrones con queso pairs wonderfully with several menu offerings:
Gambas al Ajillo: The garlicky, slightly spicy shrimp provides a bright counterpoint to the creamy pasta.
Costillas Españolas: These Spanish-style ribs in aged balsamic vinegar offer a tangy-sweet contrast that cuts through the cheese’s richness.
Ensalada de Manzana: A refreshing Granny Smith apple salad with radicchio, arugula, candied walnuts, and apple walnut vinaigrette cleanses the palate between bites.
Patatas Bravas: Sharing these spiced potatoes with romesco sauce alongside the mac and cheese simply creates a potato-and-cheese feast.
White Peach Sangria or Red Sangria: The fruit-forward sweetness and slight acidity of sangria balance the dish’s richness perfectly.
As you can see, macarrones con queso is a dish that transforms simple ingredients into something far greater than the sum of its parts.
You can easily prepare mac and cheese at home, and also enjoy Eclipse di Luna’s popular version. But one thing is sure: macarrones con queso proves that it simply needs great cheese, perfectly cooked pasta, and the desire to indulge in something truly satisfying.
And once you experience our smoked Gouda béchamel paired with the nutty elegance of brandy brown butter, you’ll understand why this classic deserves a place on your next tapas adventure!
2026
