Cacio e Pepe Macaroni and Cheese

Cacio e pepe, a deliciously simple yet notoriously fussy pasta dish, can be easily translated into a much less fickle, more reliable mac and cheese! Literally meaning “cheese and pepper”, it’s a classic Roman pasta that requires little more than pantry staples and a little practice and patience.I absolutely love traditional cacio e pepe because it’s both delicious and I always have the ingredients on hand to make it, especially on those “I don’t get paid for 5 more days and I have $20” weeks.  A little cheese, dried pasta, peppercorns and salty, starchy pasta water are all you need for that perfect pasta.  But there’s a big “but”…unless you’re a pasta pro, it can and WILL separate on you at will and with no warning, turning your would-be luscious and creamy pasta into a grainy, greasy mess.  There are tricks to be discovered to make this recipe turn out every time, but that’s for another day and another recipe.  Today, we make mac!This recipe uses a classic bechamel sauce, plus mozzarella, Parmesan and Pecorino Romano to make an ultra-creamy mac and cheese.  Pecorino Romano is the classic cheese in cacio e pepe and adding a little here gives you just enough funk without overwhelming the flavor of the sauce. Cavatappi is a great pasta shape to use here, because it’s shaped like a corkscrew and all those nooks and crannies get filled with the cheesy sauce. You can definitely substitute another similar pasta shape, depending on what you can find or what you have on hand.The original recipe came from A Cozy Kitchen; Adrianna mentions that she used to make Kraft mac ‘n cheese and grind a ton of black pepper on top.  I related to this on a spiritual level (I still do this).  This is a much more elevated version, but still speaks to that craving.

Cacio e Pepe Macaroni and Cheese

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• Author: Amanda
• Yield: 4 to 6 servings 1x

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Description

A riff on the classic Roman cacio e pepe: three-cheese bechamel with mozzarella, Parmesan and Pecorino Romano make a creamy, extra-cheesy sauce base! Add tons of toasted, crushed black peppercorns and fold everything together with cavatappi pasta.  All made on the stovetop and done in less than 30 minutes!

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Ingredients

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• 1 tablespoon black peppercorns
• 1 pound cavatappi pasta
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups (8 ounces) coarsely grated mozzarella cheese
• 1/2 cup (about 2 ounces) ground Pecorino cheese
• 1/4 cup (about 1 ounce) ground Parmesan cheese
• Kosher salt, to taste

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Instructions

1. Toast the peppercorns: In a small skillet over medium heat, add the peppercorns and toast until fragrant, about 3 to 4 minutes.  Remove from the heat and transfer to a mortar and pestle, spice grinder or cutting board to crush with the back of a knife or a meat pounder.  Grind until the peppercorns are a mixture of coarsely and finely ground.
2. Bring a large pot of salted water to a boil over high heat.  Add the cavatappi and cook according to package directions minus 1 minute cooking time.  Reserve about 1/2 cup pasta water and drain the pasta.
3. In a large skillet, melt the butter; once melted, whisk in the flour.  Cook for 3 to 4 minutes, until the mixture is a light golden brown.  Slowly whisk the milk into the roux, ensuring no lumps are present.  Bring to a simmer and cook until the mixture is thick and coats the back of a spoon, about 5 to 6 minutes.  Remove from the heat and slowly stir in the cheese mixture, reserving a little Pecorino to sprinkle over the pasta at serving.  Taste for seasonings and adjust if necessary; if your sauce is too thick, you can thin out with a little of the reserved pasta water until your desired consistency is reached.  Stir in the toasted ground peppercorns and pasta, tossing until evenly coated.  Serve with a sprinkle of Pecorino cheese and additional coarse ground pepper, if desired.

Notes

Inspiration: Cacio e Pepe Macaroni and Cheese on acozykitchen.com

• Category: Pasta, Vegetarian