Cacio e Pepe Macaroni and Cheese
User Reviews
3.7
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
819 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Cacio e Pepe Macaroni and Cheese
Description
This recipe starts by toasting breadcrumbs with butter and Parmesan to form a crunchy topping. Macaroni is boiled until slightly under al dente, then rinsed with cold water to halt cooking. Evaporated milk with freshly cracked black pepper is gently simmered before Italian blend cheese and Parmesan are stirred in to make a smooth, creamy sauce. The pasta is combined with the sauce, seasoned to taste, and placed in a baking dish.
The breadcrumb topping is sprinkled over, and the dish is baked covered to warm through and meld flavors. Cacio e Pepe elements give the otherwise classic macaroni and cheese a peppery kick and complex cheese blend. Fresh parsley adds a herbaceous note to the finished dish.
This macaroni and cheese is suited for those who enjoy pepper-forward comfort food with varying textures from creamy sauce and crisp topping.
Ingredients
- 2/3 pound macaroni I used cavatappi
- 16 ounces evaporated milk
- 1 Tbsp black pepper plus more to taste, coarsely cracked
- 8 ounce italian blend cheese I used Sargento, grated, bag
- 1/2 cup Parmesan Cheese I used the good stuff, Parmesan-Reggiano, grated
- salt taste first, if necessary
bread crumb topping
- 1/4 cup bread crumbs
- 2 Tbsp butter
- 2 Tbsp Parmesan Cheese grated
- parsley chopped, fresh
Instructions
- Set oven to 350F
- Make the breadcrumb topping first. Heat the butter in a small skillet and stir in the breadcrumbs. Cook for a minute or two, stirring constantly. Take off the heat, mix in the cheese, and set aside.
- Cook the pasta in plenty of salted water until just shy of al dente, I cook it 2 minutes short of what the package says. Drain and rinse with cold water so it stops cooking. Set aside.
- Put the evaporated milk in a large saucepan along with the cracked pepper. Bring the mixture up to a simmer, then take off the heat and add the Italian blend cheese, and the grated Parmesan. Stir until the cheese has melted and the sauce is smooth. Put it back on the heat briefly if necessary to get everything melted. Taste and add salt if needed, you probably won't need any.
- Add the macaroni to the cheese sauce and stir well. Turn the mixture into a single baking dish, or individual oven safe dishes.
- Sprinkle the breadcrumb mixture over the top, cover with foil, and bake for 20 minutes, or until hot and bubbling.
- Serve immediately, sprinkled with chopped parsley and more fresh cracked pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 819 kcal
% Daily Value*
| Calories | 819kcal | 41% |
| Carbohydrates | 76g | 25% |
| Protein | 46g | 92% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 1320mg | 55% |
| Potassium | 617mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 1121mg | 112% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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