Cacio e Pepe Mac & Cheese

Name: Cacio e Pepe Mac & Cheese
Prep time: 5 min
Total time: 20 min
Yield: 3 - 4 serving(s)
Ingredients: 1 lb. elbow macaroni; Kosher salt; 2 large eggs; 1 (12-ounce) can evaporated milk; 4 oz. American cheese; 6 oz. grated Romano cheese, plus more for serving; 1 tbsp. freshly ground black pepper, plus more for serving; 1 tbsp. cornstarch; 6 tbsp. butter

By Kevin JohnsrudPublished: Apr 15, 2020

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preview for This Cacio E Pepe Mac & Cheese Is The CREAMIEST

Yields:

3 - 4 serving(s)

Prep Time:

5 mins

Total Time:

20 mins

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Lesson #1 from making cacio e pepe: Toasting black pepper in butter intensifies the flavor of the pepper. We took that same technique and applied it to macaroni and cheese. Plus, threw in a ton of freshly grated Pecorino to give more of the Italian pasta vibe. The American cheese? It makes the sauce extremely creamy and should not be skipped!

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Ingredients

1 lb.
elbow macaroni
Kosher salt
2
large eggs
1
(12-ounce) can evaporated milk
4 oz.
American cheese
6 oz.
grated Romano cheese, plus more for serving
1 Tbsp.
freshly ground black pepper, plus more for serving
1 Tbsp.
cornstarch
6 Tbsp.
butter

Directions

1. Step 1In a large pot of salted, boiling water, cook macaroni until al dente. Reserve 1 cup of pasta cooking water. Drain and set aside.
2. Step 2While the pasta is cooking, in a medium bowl, whisk together eggs and evaporated milk. In a separate bowl, mix together cheese and cornstarch.
3. Step 3In a large pot over low heat, melt butter then add black pepper. Cook pepper until fragrant, about 1 minute. Add drained macaroni and stir until pasta is well coated. Add milk mixture then the cheese mixture, stirring constantly until cheese is completely melted. (If the cheese sauce becomes too thick, add reserved pasta water 1 tablespoon at time until it is the desired consistency.)
4. Step 4 Garnish with more black pepper and Romano cheese before serving.