Adult Mac & Cheese
ID: 22f1c56d...
A quick and sophisticated stovetop macaroni and cheese that mimics the classic cacio e pepe technique. It relies on cold butter, milk, freshly grated Parmigiano-Reggiano, and starchy pasta cooking water to emulsify into a luxurious, glossy sauce in under 20 minutes.
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🍳 Cooking Flow
Finely grate the Parmesan cheese and slice the cold butter into 8 pieces. → Boil the pasta shells in heavily salted water until almost al dente, reserving 2 cups of pasta water before draining. → Bloom the ground black pepper in 2 tablespoons of melted butter, then pour in the milk and bring to a simmer. → Slowly whisk in the remaining cold butter, one piece at a time, to create a velvety, emulsified base. → Combine the pasta with the sauce, then alternate stirring in the grated cheese and reserved pasta water over low heat until thick and glossy.
Cooking Steps
Brief Cooking Order
Finely grate the Parmesan cheese and slice the cold butter into 8 pieces. → Boil the pasta shells in heavily salted water until almost al dente, reserving 2 cups of pasta water before draining. → Bloom the ground black pepper in 2 tablespoons of melted butter, then pour in the milk and bring to a simmer. → Slowly whisk in the remaining cold butter, one piece at a time, to create a velvety, emulsified base. → Combine the pasta with the sauce, then alternate stirring in the grated cheese and reserved pasta water over low heat until thick and glossy.
Introduction
A quick and sophisticated stovetop macaroni and cheese that mimics the classic cacio e pepe technique. It relies on cold butter, milk, freshly grated Parmigiano-Reggiano, and starchy pasta cooking water to emulsify into a luxurious, glossy sauce in under 20 minutes.
Step 1
Cut the Parmigiano-Reggiano cheese into chunks and blend on high speed in a blender until finely grated, then transfer to a bowl.
Step 2
Unwrap the cold stick of unsalted butter and slice it into 8 even tablespoon-sized pieces.
Step 3
Freshly grind black pepper to yield 2 teaspoons.
Step 4
Bring a large pot of water to a boil, season with 3 large handfuls of kosher salt, and add 1 pound of pasta shells. Cook until almost al dente (about 10-11 minutes).
Step 5
In a separate Dutch oven or large pot over low heat, melt 2 tablespoons of the cold butter. Add the 2 teaspoons of black pepper and cook for about 1 minute to bloom its flavor.
Ingredients List
Important Notes
Using cold butter is crucial for the emulsification process; warm or room-temperature butter is more likely to split and make the sauce oily.
A blender or food processor is a fast and efficient way to achieve the very fine, powdery cheese texture needed to melt evenly into the sauce.
Always reserve more pasta water than you think you need; the starch in the water is the magic binder that pulls the fats and cheese together.
Keep the heat at a gentle simmer when adding the cheese; boiling heat will make the Parmesan seize up, stringy, and clump.
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