4-Cheese Mac and Cheese with Spicy Chili Crust |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 16 |
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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:
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.
2. 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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