4-cheese mac and cheese with spicy chilli crust

Recipe by:
Capitale

Tested

Prep: 20 mins

Cook: 12 mins

Serves: 16 (55g) servings

Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

240ml double cream

100g diced or grated cheeses (equal parts Parmesan reggiano, mezze secco, hard provolone and manchego)

1 pinch black pepper

1 splash truffle oil, to taste

450g elbow macaroni, partially cooked

25g toasted panko bread crumbs mixed with a pinch of red pepper (ancho, aleppo, or urfa all work very well)

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Method

4-cheese mac and cheese with spicy chilli crust

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 mins. Spoon into ramekins or other serving dish and top with the bread crumbs.