- 4
Ingredients
- 2/3 pound macaroni, I used cavatappi
- 16 ounces evaporated milk
- 1 Tbsp coarsely cracked black pepper (plus more to taste)
- 8 ounce bag of grated Italian Blend cheese, I used Sargento
- 1/2 cup grated Parmesan cheese (I used the good stuff, Parmesan-Reggiano)
- salt if necessary, taste first
- 1/4 cup bread crumbs
- 2 Tbsp butter
- 2 Tbsp grated Parmesan cheese
- fresh parsley, chopped
Preparation
Step 1
Make the breadcrumb topping first. Heat the butter in a small skillet and stir in the breadcrumbs. Cook for a minute or two, stirring constantly. Take off the heat, mix in the cheese, and set aside.
Put the evaporated milk in a large saucepan along with the cracked pepper. Bring the mixture up to a simmer, then take off the heat and add the Italian blend cheese, and the grated Parmesan. Stir until the cheese has melted and the sauce is smooth. Put it back on the heat briefly if necessary to get everything melted. Taste and add salt if needed, you probably won't need any.
Add the macaroni to the cheese sauce and stir well. Turn the mixture into a single baking dish, or individual oven safe dishes.
Sprinkle the breadcrumb mixture over the top, cover with foil, and bake for 20 minutes, or until hot and bubbling.
Serve immediately, sprinkled with chopped parsley and more fresh cracked pepper.
Romano is the traditional cheese for the original cacio e pepe recipe, but you can use any cheese you like. I like the ease of the bagged Italian blend cheese because it’s already grated and ready to dump right in. An 8 ounce bag is just the right amount, 2 cups.