Cacio E Pepe-Inspired Mac And Cheese Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon whole black peppercorns
  • 1 pound elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk
  • 2 teaspoons low-sodium soy sauce
  • 1 ½ cups grated pecorino Romano
  • ½ cup grated parmesan
  • ¼ teaspoon salt
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon lemon zest
Directions
  1. Add the peppercorns to a small dry skillet over medium heat and toast for 3 to 4 minutes, shaking the pan often, until the peppercorns are fragrant and start to pop.
  2. Transfer the peppercorns to a mortar and pestle or spice grinder and grind to a coarse texture. Set aside 1 teaspoon of the cracked pepper for garnish.
  3. Bring a large pot of salted water to a boil.
  4. Once boiling, add the macaroni to the water and cook until al dente. Reserve ½ cup of the pasta water before draining, then return the cooked pasta to the pot.
  5. Meanwhile, melt the butter in a medium saucepan over medium heat.
  6. Add the remaining cracked pepper to the butter and cook for 30 seconds, until fragrant.
  7. Whisk in the flour and cook for 1 minute.
  8. Pour in the milk and soy sauce and simmer for 5 to 8 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon.
  9. Reduce heat to low and add the pecorino Romano, parmesan, and salt, and stir until the cheese is fully melted and the sauce is smooth.
  10. Add the sauce to the pasta in the pot and stir to coat, adding some of the pasta water if needed to get your desired creamy consistency.
  11. Transfer the pasta to a serving dish and top with the reserved cracked pepper, chives, and the lemon zest.