4-Cheese Mac and Cheese with Spicy Chili Crust

Total Time:
32 min
Prep:
20 min
Cook:
12 min

Yield:
16 (2-ounce) servings
Level:
Easy

Ingredients
  • 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)
Directions

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.


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