Recipe courtesy of Capitale

4-Cheese Mac and Cheese with Spicy Chili Crust

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  • Level: Easy
  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 16 (2-ounce) servings
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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)


  1. 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.