Recipe courtesy of Capitale
4-Cheese Mac and Cheese with Spicy Chili Crust
- Level: Easy
- Yield: 16 (2-ounce) servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 190
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 26
- Sodium
- 81
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
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.