5 from 18 votes
Cacio e Pepe Macaroni and Cheese Recipe
This macaroni and cheese recipe features a peppery Cacio e Pepe twist with toasted black peppercorns and a creamy sauce of butter, flour, milk, mozzarella, and Parmesan. Cavatappi pasta holds the rich sauce well, balancing sharp cheese and spicy notes in a comforting dish.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
402 kcal
Course:
Dinner
Cuisine:
Italian, American
Ingredients
- 1 tablespoon black peppercorns
- 1 pound pasta cavatappi or pasta of choice
- 1 teaspoon olive oil
- 6 tablespoons butter unsalted
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 cup mozzarella cheese shredded
- 3 ounces Parmesan Cheese finely grated, reggiano
- kosher salt
Instructions
To Toast the Peppercorns:
- In a small skillet, set over medium heat, add the peppercorns and toast for about 3 to 4 minutes, until fragrant. Transfer them to a mortar and pestle and grind them until they’re pulverized. If you don’t own a mortar and pestle, no worries! You can transfer them to a cutting board and smash them with the bottom of a clean pan. You can also use a large chef’s knife. Set the crushed peppercorns aside.
Cup of Yum
To Make the Macaroni and Cheese:
- Bring a pot or Dutch oven of salted water to a boil. Cook the pasta until al dente (my pasta took about 7 minutes). Reserve about a cup of pasta water. I usually scoop it out with a dry cup measure. Drain the pasta and drizzle with a teeny bit of olive oil (this will prohibit them from sticking to each other).
- In a medium saucepan or Dutch oven, set over medium heat, melt the butter. When the butter has melted, add the flour and cook for 1 to 2 minutes. Pour in the milk and bring to a simmer; cook until it’s thickened, about 3 to 5 minutes. It should coat the back of a spoon. Turn off the heat and allow to cool for about 2 minutes.
- Next, add the mozzarella, Parmesan-Reggiani and a few generous pinches of black pepper. If needed, turn the heat to medium-low to completely melt the cheese. Give it a taste and add salt to taste (I ended up adding about 1/2 teaspoon of salt but this will really depend on the salt content in the cheeses you’re using).
- Stir in the pasta and add some more black pepper if you like. Toss until evenly coated. Mix in about a 1/4 cup of pasta water. This will give it a bit of a creamier consistency. Add a bit more if you like. I ended up adding about a 1/2 cup of pasta water in total. Divide amongst bowls and top with a bit more black pepper as garnish.
Notes
- Toast the black peppercorns until fragrant before crushing to maximize their flavor impact.
- Freshly grate the Parmesan cheese for best texture and taste in the sauce.
- Reserve some pasta cooking water to adjust the sauce’s thickness as you combine it with pasta.
- Use a mortar and pestle or a heavy pan bottom to crush peppercorns if a mortar is unavailable.
Nutrition Information
Serving
4g
Calories
402kcal
(20%)
Carbohydrates
20g
(7%)
Protein
14g
(28%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Cholesterol
86mg
(29%)
Sodium
257mg
(11%)
Potassium
308mg
(7%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
1024IU
(20%)
Calcium
364mg
(36%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 402
% Daily Value*
| Serving | 4g | |
| Calories | 402kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 14g | 28% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 86mg | 29% |
| Sodium | 257mg | 11% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1024IU | 20% |
| Calcium | 364mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.