4-Cheese Mac and Cheese with Spicy Chilli Crust
This dish elevates classic macaroni cheese with a luxurious blend of four distinct cheeses. The sauce is enriched with double cream and a hint of truffle oil, while a topping of toasted panko breadcrumbs mixed with red pepper provides a spicy, crisp finish. It is a substantial and satisfying main course designed to serve a crowd.
Ingredients
- 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)
Method
- Place the cream in a medium saucepan and bring it to a boil. Lower the heat to maintain a simmer.
- Gradually whisk the combined cheeses into the hot cream until the sauce becomes smooth.
- Stir in the black pepper and truffle oil to your preference.
- Add the partially cooked elbow macaroni to the cheese sauce, allowing it to finish cooking for about 2 to 3 mins.
- Transfer the mixture into individual ramekins or a single serving dish.
- Sprinkle the toasted panko bread crumbs mixed with red pepper evenly over the top.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
Cuisineamerican
AuthorFood Network UK
