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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By girldia_5712805
Mentor, OH
on March 21, 2010
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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!!
By suzetteesp_6843063
Miami, FL
on April 01, 2007
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this recipe was ok in terms of taste, but the quantities are definitely off.
By jollygolfer7_54...
Danville, CA
on June 23, 2006
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I love the four cheese combination
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