If you follow me on Instagram, it’s no secret that I looooove cacio e pepe. During #52NewEats last year I found a recipe that I really liked and I’ve made it many times since. So when I saw //this recipe for cacio e pepe macaroni and cheese//…. well duh, of course I had to make it.
Cacio e pepe is a traditional pasta dish consisting of spaghetti and a sauce made from starchy pasta water, pecorino romano cheese, butter, and cracked black peppercorns. It’s creamy with a spicy bite, and the perfect comfort food.
So of course this ended up being a really yummy, rich mac and cheese! The cheese sauce smelled EXACTLY like cacio e pepe! So my tummy was happily rumbling as I slid that little casserole into the oven to bake!
I was a little skeptical on the use of evaporated milk in the sauce as I’d never done this before for a macaroni and cheese recipe. But don’t let it scare you! The sauce ended up being thick, cheesy, and very creamy!
I will say two things:
? You could easily eat this without baking it. I might try that next time I make it! I love macaroni and cheese that’s creamy right off the stovetop, and don’t miss the breadcrumbs.
? This didn’t keep very well as leftovers, so I would recommend only making what you think you’ll eat!