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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.

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

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

Find it online: https://thefamilycooking.com/cacio-e-pepe-macaroni-and-cheese-recipe/