4-cheese mac and cheese with spicy chilli crust

  • Preparation Time20 mins
  • Cooking Time12 mins
  • Serves16
  • DifficultyEasy
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)
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.

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