Pasta: Cacio e Pepe Macaroni Cheese

© Wolfgang Puck Catering

Cacio e Pepe Macaroni and Cheese

© Wolfgang Puck Catering

Ingredients (Serves 4)

230
g
cavatelli pasta
2
tablespoon
salt
2
tablespoon
butter
2
tablespoon
flour
300
ml
whole milk
30
g
matured Vermont White Cheddar, grated (or ordinary mature Cheddar)
1
tablespoon
Parmesan cheese, grated
1/4
teaspoon
pink peppercorns, toasted and ground
1/2
teaspoon
black peppercorns, toasted and ground
1/4
teaspoon
green peppercorns
finely chopped chives to garnish
  • Bring 2 to 3 litres of water to the boil in a saucepan, add the salt and cook the pasta for about 8 minutes or until al dente, then strain. 
  • Melt the butter in a heavy saucepan. Then stir in the flour with a whisk and cook, stirring over low heat for two minutes so that the mixture does not take on colour. Add the milk slowly to the butter and flour mixture and continue to stir until the mixture begins to thicken. The sauce should have a creamy consistency at the end.
  • Add the cheddar to the sauce and stir in until melted. Stir in the ground peppercorns.
  • Add the pasta to the sauce and finally stir in the Parmesan cheese.
  • Season to taste with salt and ground black pepper and serve sprinkled with chives.  

Tip

The macaroni cheese can also be baked in an ovenproof dish in the oven. 

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