4-cheese mac and cheese with spicy chilli crust
- 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)
Serves: 16 (55g) servings1) 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.