4-Cheese Mac and Cheese with Spicy Chili Crust

Recipe courtesy Capitale

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Rated 4 stars out of 5
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  • Read 4 Reviews
Total Time:
32 min
Prep
20 min
Cook
12 min
Yield:
16 (2-ounce) servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 4 reviews

  • on March 21, 2010

    Flag

    Could not find the mezze secco cheese, our cheese guy suggested a gouda. It was deilicious!! We did nearly double the cheese/cream portion of the recipe and added a little cayenne to the panko. But we loved it, so did our guests!!

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  • on April 01, 2007

    Flag

    this recipe was ok in terms of taste, but the quantities are definitely off.

    people found this review Helpful.
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  • on June 23, 2006

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    I love the four cheese combination

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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