Cacio e Pepe Macaroni and Cheese Recipe

Why You’ll Love This Recipe

I love how this recipe delivers a lot of flavor with simple pantry staples. Freshly ground black pepper gives the cheese sauce a warm, aromatic bite, while Pecorino Romano provides the salty, tangy character I expect from cacio e pepe.

I also like that I can have this macaroni and cheese on the table in about 30 minutes. It works as a comforting main dish, but I can just as easily serve smaller portions alongside roasted vegetables, chicken, or a fresh salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni
• Unsalted butter
• All-purpose flour
• Whole milk
• Pecorino Romano cheese, finely grated
• Parmesan cheese, finely grated
• Freshly cracked black pepper
• Salt, as needed
• Reserved pasta cooking water, as needed

I recommend grating the cheese myself instead of using pre-shredded cheese. I find that freshly grated cheese melts more smoothly and gives the sauce a creamier consistency.

Directions

1. I bring a large pot of salted water to a boil and cook the macaroni until just al dente. Before draining, I reserve about 1 cup of pasta cooking water.
2. While the pasta cooks, I melt the butter in a large saucepan over medium-low heat. I add the flour and whisk continuously for about 1 minute to create a smooth roux without letting it brown.
3. I gradually pour in the milk while whisking. I continue cooking for several minutes until the mixture becomes smooth and begins to thicken.
4. I reduce the heat to low and add the grated Pecorino Romano and Parmesan a little at a time. I stir until the cheese has melted into a creamy sauce.
5. I generously season the sauce with freshly cracked black pepper. I taste before adding extra salt because Pecorino Romano is naturally quite salty.
6. I add the drained macaroni and toss until every piece is coated in the cheese sauce. If the sauce feels too thick, I stir in a small amount of reserved pasta water until I reach the consistency I want.
7. I finish with another generous sprinkle of Pecorino Romano and freshly cracked black pepper before serving.

Servings and Timing

I make approximately 4 to 6 servings with a standard batch of this macaroni and cheese.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4–6

Variations

For an extra-creamy version, I replace part of the whole milk with heavy cream. I can also add a little mozzarella or fontina when I want more stretch while keeping Pecorino Romano as the dominant flavor.

When I want some crunch, I transfer the finished macaroni and cheese to a baking dish, scatter seasoned breadcrumbs and extra cheese over the top, and broil it briefly until golden.

For a heartier meal, I sometimes add crispy pancetta or bacon. I can also stir in sautéed mushrooms, spinach, peas, or roasted broccoli to add vegetables without overwhelming the peppery cheese sauce.

Storage/Reheating

I store leftover Cacio e Pepe Macaroni and Cheese in an airtight container in the refrigerator for up to 3 to 4 days. Because the pasta continues absorbing moisture as it sits, the sauce will usually be thicker after refrigeration.

For the best texture, I reheat it gently on the stovetop over low heat. I add a splash of milk and stir frequently until the sauce becomes creamy again. For individual portions, I can also microwave it in short intervals, stirring between each interval and adding a little milk when necessary.

I don’t recommend freezing this dish when texture is important to me. Cheese-based sauces can become grainy or separate after freezing and thawing.

FAQs

What cheese works best for Cacio e Pepe Macaroni and Cheese?

I prefer Pecorino Romano because its salty, sharp flavor gives the dish its characteristic cacio e pepe taste. I combine it with Parmesan for a slightly rounder, nuttier flavor and a smooth cheese sauce.

Why did my cheese sauce turn grainy?

I usually get a grainy sauce when the cheese becomes too hot or is added too quickly. I keep the heat low and gradually stir in finely grated cheese. I also avoid letting the sauce boil after adding the cheese.

Can I make this macaroni and cheese ahead of time?

Yes. I can prepare it ahead and refrigerate it in an airtight container. When I’m ready to serve it, I reheat it gently with a splash of milk to loosen the sauce and restore some of its original creaminess.

Can I use another pasta shape?

Absolutely. Although I like elbow macaroni for this recipe, I can use shells, cavatappi, rigatoni, fusilli, or another short pasta. I prefer shapes with curves, ridges, or hollow centers because they hold plenty of cheese sauce.

How much black pepper should I use?

I start with about 1 teaspoon of freshly cracked black pepper and adjust it to taste. Since pepper is one of the defining flavors of cacio e pepe, I prefer freshly cracked pepper rather than finely ground prepackaged pepper.

Conclusion

Cacio e Pepe Macaroni and Cheese gives me everything I love about creamy mac and cheese with the sharp Pecorino Romano and bold black pepper flavors of classic cacio e pepe. I especially like that the recipe is simple enough for a weeknight while still feeling a little more special than everyday macaroni and cheese.

Cacio e Pepe Macaroni and Cheese Recipe

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Cacio e Pepe Macaroni and Cheese combines creamy homemade mac and cheese with the sharp Pecorino Romano and bold black pepper flavors of classic Roman cacio e pepe. It is a cozy, satisfying pasta dish ready in about 30 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 12 oz elbow macaroni
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 1 1/2 cups Pecorino Romano cheese, finely grated, plus more for serving
• 1 cup Parmesan cheese, finely grated
• 1 teaspoon freshly cracked black pepper, plus more to taste and for serving
• Salt, as needed
• Reserved pasta cooking water, as needed

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Instructions

1. Bring a large pot of salted water to a boil. Cook the macaroni until just al dente. Before draining, reserve about 1 cup of the pasta cooking water.
2. While the pasta cooks, melt the butter in a large saucepan over medium-low heat. Add the flour and whisk continuously for about 1 minute, keeping the roux smooth without letting it brown.
3. Gradually pour in the whole milk while whisking. Cook for several minutes, stirring frequently, until the mixture is smooth and begins to thicken.
4. Reduce the heat to low. Add the Pecorino Romano and Parmesan a little at a time, stirring until each addition melts into a smooth, creamy sauce. Do not allow the sauce to boil.
5. Stir in about 1 teaspoon of freshly cracked black pepper, or more to taste. Taste the sauce before adding additional salt because Pecorino Romano is naturally salty.
6. Add the drained macaroni and toss until thoroughly coated. If the sauce is too thick, stir in reserved pasta cooking water a little at a time until the desired creamy consistency is reached.
7. Serve immediately with additional Pecorino Romano and freshly cracked black pepper sprinkled over the top.

Notes

• Grate the Pecorino Romano and Parmesan from blocks for smoother melting and a creamier sauce.
• For an extra-creamy version, replace part of the whole milk with heavy cream.
• Mozzarella or fontina can be added for extra stretch while keeping Pecorino Romano as the dominant flavor.
• For a crunchy topping, transfer the finished pasta to a baking dish, top with seasoned breadcrumbs and extra cheese, and broil briefly until golden.
• Crispy pancetta or bacon can be added for a heartier variation.
• Sautéed mushrooms, spinach, peas, or roasted broccoli can be stirred in for added vegetables.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently with a splash of milk to restore creaminess.
• Freezing is not recommended because the cheese sauce may become grainy or separate after thawing.

Nutrition

• Serving Size: 1 serving
• Calories: 590 kcal
• Sugar: 7 g
• Sodium: 820 mg
• Fat: 29 g
• Saturated Fat: 18 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 85 mg