This One Pot Cacio e Pepe Macaroni and Cheese is the creamy, peppery comfort food dinner you make when plain macaroni and cheese just will not do. Tender cavatappi pasta cooks right in savory broth, then gets tossed with plenty of butter, freshly cracked black pepper, salty Pecorino Romano, and Parmesan for an easy stovetop mac and cheese that tastes extra special.
It has all the bold, simple flavor of classic cacio e pepe, but with the cozy, ultra-creamy texture of homemade mac and cheese. Best of all, everything comes together in one pot in about 30 minutes, making it perfect for a busy weeknight, an easy meatless dinner, or a side dish for chicken, steak, or pork.
If your family loves creamy comfort food, be sure to try my Classic Baked Mac and Cheese, Creamy Boursin Mac and Cheese, and Cowboy Butter Chicken Pasta, too.
Other Mac and Cheese Recipe Favorites
Why You’ll Love This One Pot Cacio e Pepe Mac and Cheese
- One pot means fewer dishes to wash.
- Creamy, cheesy, buttery, and loaded with black pepper flavor.
- Ready in about 30 minutes.
- Made with simple grocery-store ingredients.
- Easy enough for weeknights but delicious enough to serve alongside a holiday meal.
What Is Cacio e Pepe?
Cacio e pepe is a simple Roman pasta dish made with cheese and black pepper. “Cacio” means cheese, while “pepe” means pepper. Traditional versions use Pecorino Romano, pasta water, and lots of freshly cracked black pepper to create a silky sauce.
This recipe is not meant to be traditional cacio e pepe. It is a creamy cacio e pepe-inspired mac and cheese with the same salty Pecorino and peppery flavor everyone loves.
Ingredients You’ll Need
- 12 ounces cavatappi pasta or elbow macaroni
- 4 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 1 ½ to 2 teaspoons freshly cracked black pepper, plus more for serving
- ¾ cup evaporated milk
- 1 ½ cups finely grated Pecorino Romano cheese
- ½ cup finely grated Parmesan cheese
- Kosher salt, to taste
- Chopped parsley, optional, for serving
How to Make One Pot Cacio e Pepe Mac and Cheese
Melt the butter in a large Dutch oven or deep skillet over medium heat. Add the freshly cracked black pepper and cook for about 30 seconds, just until fragrant.
Pour in the chicken broth and bring it to a boil. Add the pasta, stir well, and reduce the heat to a steady simmer.
Cook uncovered, stirring often so the pasta does not stick to the bottom of the pot, until the pasta is tender and most of the liquid has been absorbed, about 10 to 12 minutes.
Lower the heat. Stir in the evaporated milk, then remove the pot from the heat. Add the Pecorino Romano and Parmesan a handful at a time, stirring well between additions until the sauce is creamy and smooth.
Taste before adding salt, since Pecorino Romano is naturally salty. Add more black pepper if you love that classic cacio e pepe bite. Serve immediately with an extra shower of cheese and cracked black pepper.
Tips for the Creamiest Mac and Cheese
Use freshly grated cheese. Pre-shredded cheese does not melt as smoothly and can make the sauce grainy.
Finely grate the Pecorino Romano. A microplane or the finest side of a box grater works best so it melts quickly into the hot pasta.
Take the pot off the heat before adding the cheese. High heat can cause the cheese to seize or turn clumpy.
Stir often while the pasta cooks. Because the pasta cooks directly in the broth, stirring helps create that creamy, starchy sauce and keeps the noodles from sticking.
Easy Variations
For a richer sauce, replace ¼ cup of the evaporated milk with heavy cream.
Add crispy bacon or pancetta for a salty, smoky twist.
Stir in shredded rotisserie chicken and a handful of baby spinach to turn this easy side dish into a full dinner.
For a little heat, add a pinch of red pepper flakes along with the black pepper.
Serve it alongside Easy Homemade One-Pan Cheeseburger Hamburger Helper for the ultimate comfort-food dinner night, or make it as a creamy side for your favorite grilled chicken.
What to Serve with Cacio e Pepe Mac and Cheese
This creamy mac and cheese pairs perfectly with simple proteins and fresh vegetables. Try it with grilled chicken, steak bites, roasted broccoli, green beans, or a crisp Caesar salad.
For more cozy pasta dinners, you may also love this Creamy Bloomin’ Onion and Steak Bite Pasta or my comforting Traditional Pasta Fagioli.
PrintOne Pot Cacio e Pepe Macaroni and Cheese
This creamy One Pot Cacio e Pepe Mac and Cheese is packed with buttery black pepper, salty Pecorino Romano, Parmesan, and tender cavatappi pasta. An easy 30-minute stovetop comfort-food dinner or side dish with only one pot to wash.
- Prep Time: 5 minutes
- Cook Time: 20 MINUTES
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner, Side Dish
- Method: STOVETOP
- Cuisine: American, ITALIAN INSPIRED
Ingredients
- 3 tablespoons unsalted butter
- 1 ½ teaspoons freshly cracked black pepper, plus more for serving
- 4 cups low-sodium chicken broth
- 12 ounces cavatappi pasta
- ¾ cup evaporated milk
- 1 ½ cups finely grated Pecorino Romano cheese
- ½ cup finely grated Parmesan cheese
- Kosher salt, to taste
- Fresh parsley, finely chopped, optional for serving
Instructions
- Melt the butter in a large Dutch oven or deep skillet over medium heat. Add the cracked black pepper and cook for 30 seconds, just until fragrant.
- Pour in the chicken broth and bring it to a boil. Add the cavatappi and stir well.
- Reduce the heat to a steady simmer. Cook uncovered for 10 to 12 minutes, stirring often, until the pasta is tender and most of the broth has been absorbed.
- Reduce the heat to low and stir in the evaporated milk. Remove the pot from the heat.
- Add the Pecorino Romano and Parmesan a handful at a time, stirring continuously until melted and creamy. If the sauce seems too thick, stir in a splash of warm milk or broth.
- Taste before adding salt, since Pecorino Romano is naturally salty. Finish with more cracked black pepper and a light sprinkle of parsley, if desired. Serve immediately.
Notes
- Freshly grate both cheeses for the smoothest, creamiest sauce. Pre-shredded cheese can make the sauce grainy.
- Do not add the cheese over high heat. Removing the pot from the burner helps prevent the cheese from clumping.
- Cavatappi is perfect for holding the creamy sauce, but elbows, shells, rotini, or small penne will work too.
- Leftovers will thicken in the refrigerator. Reheat gently with a splash of milk or broth.
- This is a cacio e pepe-inspired mac and cheese, not a traditional Roman cacio e pepe recipe.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of milk or chicken broth, stirring until creamy again. The pasta will thicken as it sits, so that little splash of liquid brings the sauce right back to life.
Frequently Asked Questions
Can I use Parmesan instead of Pecorino Romano?
You can, but Pecorino Romano gives this recipe its signature cacio e pepe flavor. Parmesan is milder and nuttier, while Pecorino is sharper, saltier, and more pepper-forward.
Can I use a different pasta shape?
Absolutely. Elbow macaroni, shells, rotini, or small penne all work well. Choose a short pasta shape that can hold onto plenty of creamy sauce.
Why is my mac and cheese too thick?
The pasta continues soaking up sauce as it cools. Stir in a splash of warm milk or broth until it reaches your preferred creamy consistency.
Final Thoughts
This One Pot Cacio e Pepe Mac and Cheese is simple, creamy, and full of the buttery black pepper flavor that makes cacio e pepe so irresistible. It is the kind of easy comfort food recipe you can make on a busy night but still feel excited to sit down and eat.
If you make it, leave a comment and let me know how your family loved it!
