Cacio E Pepe Mac & Cheese

Name: Cacio E Pepe Mac & Cheese
Ingredients: 8 oz medium shell pasta; 2 Tbsp unsalted butter; 2 tsp freshly ground black pepper; 3/4 cup evaporated milk; 3/4 cup whole milk; 4 oz white American cheese slices; 2 oz Pecorino Romano, finely grated; Kosher salt

Delish's grown-up stovetop mac and cheese — toasted black pepper melted into a glossy evaporated-milk and American cheese sauce with nutty Pecorino Romano, tossed with al dente shells. Twenty minutes, pantry-friendly, and better than the box.

Ingredients

8 oz medium shell pasta
2 Tbsp unsalted butter
2 tsp freshly ground black pepper
3/4 cup evaporated milk
3/4 cup whole milk
4 oz white American cheese slices
2 oz Pecorino Romano, finely grated
Kosher salt

Instructions

In a medium pot of boiling salted water, cook the shells, stirring occasionally, until nearly al dente, about 8 minutes; drain and set aside.
In a large skillet over medium heat, melt the butter. Add the black pepper and toast, stirring often, until fragrant, 1 to 2 minutes. Pour in the evaporated milk and whole milk and bring to a gentle simmer. Add the American cheese and whisk until melted, then add the Pecorino Romano and cook, whisking, until melted and smooth, 1 to 2 minutes more.
Add the drained pasta to the cheese sauce and cook, tossing frequently, until the sauce thickens and coats every noodle and the shells are al dente, about 1 minute more. Season with salt if needed and serve.

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