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mac and cheese cacio e pepe parmesan cheese macaroni with black pepper vegetarian macaroni cacio e pepe noodles

Cacio e Pepe Macaroni and Cheese

Kelly Jensen
This 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.
5 from 3 votes
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course Dinner, Pasta
Cuisine American, Italian
Servings 2 servings
Calories 406 kcal

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

Nutrition

Calories: 406kcalCarbohydrates: 48gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 1275mgPotassium: 126mgFiber: 3gSugar: 1gVitamin A: 463IUCalcium: 486mgIron: 4mg
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