Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups grated Pecorino Romano cheese
- 1 tablespoon freshly ground black pepper
- Salt to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually add milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
5. Add grated Pecorino Romano cheese and black pepper to the saucepan. Stir until the cheese has melted and the sauce is smooth.
6. Add cooked macaroni to the cheese sauce and stir until well coated.
7. Transfer the mac and cheese to an oven-safe baking dish. Sprinkle additional Pecorino Romano cheese on top.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 580
- Total fat: 29g
- Saturated fat: 18g
- Cholesterol: 87mg
- Sodium: 500mg
- Total carbohydrates: 53g
- Dietary fiber: 2g
- Sugars: 8g
- Protein: 25g
Substitutions for ingredients:
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Whole milk can be substituted with 2% or skim milk.
- Black pepper can be adjusted to taste.
Variations:
- Add cooked bacon or pancetta for a smoky flavor.
- Add chopped fresh herbs, such as parsley or basil, for a pop of freshness.
- Use different types of pasta, such as penne or rigatoni, for a different texture.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps.
- Reserve some of the pasta water to add to the cheese sauce if it becomes too thick.
- To make this recipe gluten-free, use gluten-free macaroni and substitute all-purpose flour with gluten-free flour.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve mac and cheese in individual ramekins for a cute presentation.
- Garnish with chopped fresh herbs or additional grated cheese.
Garnishes:
- Chopped fresh herbs, such as parsley or basil
- Additional grated cheese
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce becomes too thick, add some of the reserved pasta water to thin it out.
- If the mac and cheese is too dry, add more cheese or milk to the sauce.
Food safety advice:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
- Store leftover mac and cheese in the refrigerator and consume within 3 days.
Food history:
- Cacio e Pepe is a classic Italian pasta dish that originated in Rome. It translates to "cheese and pepper" in English.
Flavor profiles:
- Creamy, cheesy, and peppery.
Serving suggestions:
- Serve hot as a main dish or side dish.
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Region: Italian