Name: Cacio e Pepe Mac and Cheese (Standard)
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 ounces Elbow Macaroni; 2 teaspoons Salt; 4 tablespoons Unsalted Butter; 1/4 cup All-Purpose Flour; 2 1/2 cups Whole Milk; 1 teaspoon Freshly Ground Black Pepper; 1/2 teaspoon Garlic Powder; 1/4 teaspoon Nutmeg; 1 1/2 cups Shredded Pecorino Romano Cheese; 1 cup Shredded Fontina Cheese

Recipe tier

A comforting blend of classic mac and cheese with the peppery, cheesy essence of Cacio e Pepe, designed for the home cook.

Total 45 min

Serves 4 servings

Steps 5

Ingredients 10

Soundtrack the cook

Soul kitchen · 61 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 13m Cook 32m Plate 5m Reset 10m

Share this playlist

Pasta
8 ounces 225 g Elbow Macaroni
2 teaspoons 10 mL Salt
Cheese Sauce
4 tablespoons 56 g Unsalted Butter
cup 60 mL All-Purpose Flour
2 cups 590 mL Whole Milk
1 teaspoon 5 mL Freshly Ground Black Pepper
teaspoon 2.5 mL Garlic Powder
teaspoon 1.25 mL Nutmeg
1 cups 170 g Shredded Pecorino Romano Cheese
1 cup 115 g Shredded Fontina Cheese

Equipment

As an Amazon Associate, Mealovate earns from qualifying purchases.

Instructions

🎙️ Cook with voice coach

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the Elbow Macaroni and cook according to package directions until al dente, typically 7-9 minutes. Drain well, reserving cup (120 mL) of the pasta water, and set aside.
Make the Roux: In a large saucepan or Dutch oven, melt the Unsalted Butter over medium heat. Whisk in the All-Purpose Flour and cook for 1-2 minutes, stirring constantly, until a pale golden roux forms.
Build the Bechamel: Gradually whisk in the Whole Milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens to coat the back of a spoon, about 5-7 minutes. Ensure no lumps remain.
Emulsify the Cheese: Reduce the heat to low. Stir in the Freshly Ground Black Pepper, Garlic Powder, and Nutmeg. Gradually add the Shredded Pecorino Romano Cheese and Shredded Fontina Cheese, whisking constantly until completely melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is achieved. The sauce should be creamy and well-emulsified.
Combine and Serve: Add the cooked Elbow Macaroni to the cheese sauce and stir gently to coat evenly. Serve immediately.