- 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.