Cacio e Pepe Macaroni and Cheese Recipe
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Jump to Recipe Watch VideoThis cacio e pepe macaroni and cheese recipe features cooked pasta tossed in a creamy flavorful parmesan orRomano cheese sauce with pepper. Level up your mac with this 20-minute dinner that is easy enough for a weeknight meal, but fancy enough to enjoy on a special occasion.
The creamy sauce is made by sautéing butter, parmesan cheese, black pepper, and adding in some of the pasta cooking water to thicken the sauce without using cream. You can add in your favorite herbs to finish this dish – and top it off with extra parmesan cheese for a kick.
This delicious cacio e pepe mac and cheese is a fantastic and easy dinner, ready in about 20 minutes. It’s loaded with flavor and turned out so good – definitely a new favorite way to enjoy macaroni. Cacio e pepe translates to cheese and pepper – which is a simple cheese sauce to toss with freshly cooked noodles.
This is not your average mac and cheese! Cacio e Pepe is a traditional Roman dish, and is a simple and easy way to prepare a cheesy sauce by only using a few simple ingredients. You have a restaurant quality pasta, with only 4 ingredients.
This Cacio e Pepe Mac and Cheese Recipe Is:
- Creamy
- Simple
- Easy to Make
- Comforting
- Satisfying
- Vegetarian
Ingredients You’ll Need
- Macaroni Noodles – I love the light springy texture of macaroni noodles! Not only are they classic in mac and cheese, but they work really well with this rich and creamy parmesan sauce.
- Pecarino Romano Cheese or Parmesan Cheese – gives extra flavor and richness to this dish. If you can’t find Romano cheese, you can use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) this sauce will highlight your Parmesan so make sure you use a good one.
- Butter – I like to use unsalted butter to reduce the amount of sodium in my cooking.
- Fresh cracked black pepper
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
How To Make This Recipe
Step 1: Cook macaroni noodles according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).
Step 2: In a pan, add the butter over low heat until melted.
Step 3: Using a slotted spoon, drain the macaroni noodles and add the pasta into the pan with the butter. Toss well to combine.
Step 4: Pour 2/3 cup of the pasta cooking water into the pan. Add the romano cheese. Stir well, the sauce will thicken as it cooks. If sauce is too thick, add an additional 2 tablespoons of the pasta cooking water at a time to thin out the sauce.
Step 5: Once sauce has reached the desired thickness, add in the black pepper.
Step 6: Serve the macaroni hot, topping with an extra sprinkle of parmesan cheese and fresh cracked black pepper.
Recipe FAQs and Tips
If you use high-quality ingredients, you can easily make a rich and creamy cacio e pepe sauce – be sure to add enough of the pasta cooking water for a creamy sauce.
Cacio e pepe is similar to alfredo sauce, but instead of using milk or cream the sauce is made by melting cheese into butter, and adding pasta cooking water to thin out the sauce. It’s rich, tangy, and slightly spicy from the fresh cracked peppercorns.
By tossing macaroni noodles with this classic Italian cheese sauce, it’s closer to an Italian version of mac and cheese than kinds made with cheddar.
Pro Tips
- For a thinner sauce, you can more pasta cooking water, 1/4 cup at a time until it reaches your desired consistency.
- Add in cooked protein or sauteed vegetables for extra flavor. Wilted spinach, sauteed mushrooms, or roasted red peppers would be great additions.
More Macaroni Recipe Ideas
- Oat milk mac and cheese
- Vegan Hawaiian Mac Salad
- Roasted Carrot Mac and Cheese
- Sweet Deli Macaroni Salad
- Vegan Jalapeno mac and cheese
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Cacio e Pepe Macaroni and Cheese
Equipment
- Large Pot
- Ladle
Ingredients
- 8 ounces macaroni noodles save cooking water
- 2 tablespoons butter unsalted
- 1 cup Romano cheese or parmesan, plus extra for garnish
- 1 teaspoon Black Pepper
Instructions
- Cook macaroni according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).
- In a pan, add the butter over low heat until melted. Using a slotted spoon, drain the macaroni and add into the pan with the butter. Toss well to combine.
- Pour 2/3 cup of the macaroni cooking water into the pan. Add the Romano/parmesan cheese. Stir well, the sauce will thicken as it cooks. If sauce is too thick, add an additional 2 tablespoons of the pasta cooking water at a time to thin out the sauce.
- Once sauce has reached the desired thickness, add in the black pepper. Serve the macaroni hot, topping with an extra sprinkle of parmesan cheese and fresh cracked black pepper.
Video
Notes
Pro Tips
- For a thinner sauce, you can more pasta cooking water, 1/4 cup at a time until it reaches your desired consistency.
- Add in cooked protein or sauteed vegetables for extra flavor. Wilted spinach, sauteed mushrooms, or roasted red peppers would be great additions.
Nutrition
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thank you for the recipe
Creamy and tasty