4-Cheese Mac and Cheese with Spicy Chili Crust
- 1 cup heavy cream
- 1 cup diced or grated cheeses (equal parts parmesan reggiano, mezze secco, hard provolone and manchego)
- 1 pinch black pepper
- 1 splash truffle oil, to taste
- 1 pound elbow macaroni, partially cooked
- 1/4 cup toasted panko bread crumbs mixed with a pinch of red pepper (ancho, aleppo, or urfa all work very well)
In a medium saucepan over high heat, bring the cream to a boil and then reduce the heat to a simmer. Slowly whisk in the mixed cheeses until smooth. Add the pepper and truffle oil. Add the partially cooked pasta letting it finish cooking in the cheese mix, about 2 to 3 minutes. Spoon into ramekins or other serving dish and top with the bread crumbs.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Capitale
Recipe courtesy of Serena Palumbo
Recipe courtesy of Michael Chiarello