Cacio e Pepe Macaroni and Cheese

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This Cacio e Pepe Macaroni and Cheese recipe is a mash-up between the classic Italian pasta, Cacio e Pepe and stovetop macaroni and cheese. This is a quick weeknight meal that has fragrant toasted black peppercorns, lots of in a cheesy sauce.

Cacio e Pepe Macaroni and Cheese

Cacio e Pepe Is a Roman Favorite

In my brain a few weeks ago, I was craving cacio e pepe but I also wanted it to be cheesy. Cacio e pepe enthusiasts and purists will scoff at this recipe but the rest of us who love cheesy cheese and black pepper, will love it. I can’t win them all. I have played around with Cacio e Pepe before; my favorite is my Uni Cacio e Pepe and Ramp Pasta. Two delicious pastas that are also must-tries.

What is Cacio e Pepe?

Cacio e Pepe is a pasta Roman dish that literally translates to “cheese and pasta.” It consists of simple ingredients: Pecorino-Romano, black peppercorns and pasta. It’s a truly simple dish but it requires technique and a bit of skill to nail.

Ingredients You’ll Need for Cacio e Pepe Macaroni and Cheese

  • Black peppercorns – I love to use whole black peppercorns so they can be a bit bigger in grind size. And toasting them is a must!
  • Pasta – I love using cavatappi because the sauce gets inside the noodle’s ridges and it tastes amazing. But feel free to use any pasta type you like.
  • Parmesan-Reggiano – This pasta deserves some delicious flavorful cheese. Pecorino Romano is also a good cheese to use.
  • Mozzarella – Mozz will give us those delicious cheese pulls.

For the rest of the ingredients, please see the recipe card below.

Video On How to Make Cacio E Pepe Macaroni and Cheese

This is the quickest weeknight meal and it’s also delicious to serve people on the weekends when you want something chill that will make everyone smile.

How to Make this Cacio e Pepe Macaroni and Cheese

  1. Toast the peppercorns. And then transfer them to a mortar and pestle (or you could use a spice blender) and grind them up into small grounds.
  2. Cook the pasta. I used cavatappi. But you could use whatever shape you like! I like to cook it a minute or two under.
  3. Make the roux. Melt the butter and add the flour. And then, when everything is combined, you pour in the milk.
  4. Thicken the roux. When the roux is has thickened, you add the cheese. As a result, the sauce will become all delicious and cheesy.
  5. Add the black pepper. This is the “cacio” part.
  6. Mix in the pasta. And then, add the pasta. Give it a nice stir so the pasta is evenly coated in the sauce.
  7. Top it with more black pepper, Pecorino and serve! 
Cacio e Pepe Macaroni and Cheese

Tips and Tricks

  • Other pasta shapes that will work well – I think small or medium shells, fussili, penne or small rigatoni will work great.
  • Pecorino Romano vs. Parmesan-Reggiano – Pecorino Romano is more traditional. It is THE cheese used in traditional cacio e pepe but we’re already making Italians mad so I say use whatever cheese you have available to you.
Cacio e Pepe Macaroni and Cheese

Looking for more pasta recipes? Here are some of my favorites:

If you tried this Cacio e Pepe Macaroni and Cheese Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 6 votes

Cacio e Pepe Macaroni and Cheese Recipe

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
This macaroni and cheese recipe is inspired by the classic Italian pasta, Cacio e Pepe. This has ground up toasted black peppercorns, lots of Parmesan mixed into a cheesy sauce that thickly coats pasta.

Equipment

  • 1 Dutch oven
  • 1 silicon spatula
  • 1 mortar and pestle

Ingredients 

  • 1 tablespoon black peppercorns
  • 1 pound cavatappi or pasta of choice
  • 1 teaspoon olive oil
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup shredded mozzarella
  • 3 ounces Parmesan-Reggiano, finely grated
  • 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.

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.

Nutrition

Serving: 4g | Calories: 402kcal | Carbohydrates: 20g | Protein: 14g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 86mg | Sodium: 257mg | Potassium: 308mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1024IU | Calcium: 364mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American, Italian
Like this Recipe? Please Rate & comment below!

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Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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28 Comments

  1. looks so delicious! What type of mozzarella did you use? Low moisture or fresh that you shredded yourself?

    1. i used low-moisture shredded mozzarella. fresh will work, i just don’t love the added moisture.

      1. i’m super interested because usually mozzarella is so stringy and thickens it right up!