One Pot Cacio e Pepe Mac and Cheese
Rich, creamy, and made in just one pot, this cacio e pepe mac and cheese takes the classic Roman pasta and turns it into pure comfort food in under 30 minutes. The pasta cooks right in the broth so it soaks up all that flavor, then gets tossed in a glossy parmesan and pecorino sauce finished with a hit of fresh cracked pepper.
Servings servings
Ingredients
- 12 ounces pasta, shape of choice
- 3 tablespoons unsalted butter, divided
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 1/2 cup half and half
- 3 teaspoons black pepper, freshly cracked, divided, add more as needed
- 1/2 cup parmesan, freshly shredded
- 1/2 cup pecorino, freshly grated
Instructions
- Melt 2 tablespoons of the butter in a large pot or deep skillet over medium heat. Add the garlic and cook for 1 to 2 minutes, until fragrant.
- Add the chicken broth, half and half, and 1 teaspoon of the black pepper and stir to combine. Bring to a boil, then add the pasta and stir. Reduce the heat to a simmer and cook uncovered, stirring often, until the pasta is tender and the sauce has thickened up, about 15 minutes.
- Add the parmesan and pecorino all at once, stirring until fully melted and the sauce is smooth and glossy.
- Add in the remaining 1 tablespoon of butter and the remaining black pepper, stirring until the butter is melted and glossy and the black pepper is mixed all through. Taste and add more pepper to your liking.
- Remove from heat and serve immediately.
Notes
Q: What pasta shape works best?
A: Shellbows are my favorite pasta shape for this recipe. Other short shapes like cavatappi, shells, or elbows work great too since they hold onto the sauce well. Just avoid anything too delicate that could break down in the broth.
Q: Can I make this without chicken broth?
A: Vegetable broth works as a swap if you want to keep it vegetarian, though chicken broth gives the sauce a little more depth. Low sodium chicken broth also works great here, especially since the cheeses already add a good amount of salt.
Q: What is half and half and can I substitute it?
A: Half and half is a mix of equal parts whole milk and heavy cream, giving the sauce richness without being as heavy as straight cream. You can sub it with whole milk for something lighter, or heavy cream for an even richer sauce.
Q: Why is there no salt in this recipe?
A: The chicken broth, parmesan, and pecorino all bring plenty of salt on their own, so it's easy to end up with an overly salty dish if you add more on top. Taste the sauce once the cheese is melted in and only add a pinch of salt if you feel it really needs it.
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