This is unlike your traditional mac and cheese because it’s cacio e pepe flavored, but offers richness, cheesiness, and decadence that’s quintessential in a classic mac n’ cheese. This is the perfect side dish to a steak dinner because the pepper will complement the seasonings on your steak very well or can stand alone as a meal. The key is smash Mendocino Spices Black Peppercorns or use our Black Pepper Butcher’s Cut to get the fresh cracked pepper flavor that’s in a typical cacio e pepe. Enjoy baked in the oven or when ingredients are combined over the stovetop!
· 1 lb pasta
· 3 tbsp unsalted butter
· 1 tbsp Mendocino Whole Black Peppercorns
· 3 tbsp flour
· 3 ½ cups of milk
· 6 oz shredded Pecorino Romano
· 6 oz shredded Fontina
· 16 oz cream cheese
1. Preheat oven to 350 degrees.
2. Bring a salted pot of water to a boil and cook pasta until “al dente” (about 1-2 minutes less than al dente time noted on the package). Drain and set aside.
3. In the same pot, melt butter over low heat in a large saucepan. Grind peppercorns in mortar and pestle or place in a Ziploc bag and gently pound with a mallet. Sauté pepper in butter for 1-2 minutes until fragrant.
4. Add flour and whisk together until roux comes together and releases a nutty aroma.
5. Adjust heat to a medium/low level and add milk and whisk, whisk, whisk! Do not stop whisking until your now béchamel is smooth.
6. Return heat to a low temperature (a simmer if possible) and add in your block of cream cheese and keep whisking until it is evenly combined.
7. Gradually add both Pecorino Romano and fontina cheese slowly by the handful. Once one handful has melted add another handful and keep repeating.
8. Once you have added all your cheese and your sauce is smooth, remove from heat and add in “al dente” pasta and combine till evenly distributed.
9. Transfer to a casserole dish and top with homemade or store-bought breadcrumbs and bake for 30-40 minutes until the center starts to bubble.