One 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
Scale
- 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.