We rarely ever had that blue boxed stuff with cheese powder when I was a kid. In fact, I distinctly remember already knowing how to make a roux when I took my first Home Economics class in grade 7. When I say that we made things from scratch in my house, I mean it!! We ate good food. We ate well. But I still enjoyed that blue boxed stuff with cheese powder when I was a kid. In fact, I still kind of do! I might buy a higher end product with organic ingredients and white cheddar powder, but a good boxed mac & cheese is a guilty pleasure of mine. My tastes obviously evolved, thankfully, but when I want a really guilty pleasure, I make this grown up macaroni and cheese, cacio e pepe style. Loaded with cheese, butter, and enough cracked black pepper to make you sneeze, this is a recipe you never knew you always wanted. Adapted from a Bon Appetit recipe, I hope you'll give my dish a try!
Ingredients
Kosher salt
1 lb. small shell pasta
1 stick chilled unsalted butter
2 tsp. coarsely ground black pepper
1 cup whole milk
7 ounces store bought grated Parmesan
Please, oversalt your pasta water. Handfuls. Lots of salt. All the salt. Once the pasta water comes to a boil, drop your shells into the water, stir, and set a timer according to package directions.
While the pasta is cooking, cut your stick of butter into 8 portions. Follow the tablespoon guide on the wrapper if that'll help. Heat 2 tablespoons of butter and the pepper in a heavy pot or Dutch oven over medium, stirring occasionally, until the butter is melted. Don't brown the butter and don't let it foam. Just so it's melted and the pepper is fragrant.
Add the milk to the butter to stop it from browning, and bring it to a low simmer. Add the remaining butter, 1 tablespoon at a time, allowing each to melt before adding the next. Do this gradually as it will help to emulsify your sauce and make it smooth and creamy. Monitor your heat to maintain a low simmer but do NOT let it come to a boil.
If your pasta needs more time to cook, turn the heat off of the butter, cover it, and allow it to remain warm.
Keep at least 2 cups of your pasta water in a large measuring cup - you'll want it for your sauce. But drain the rest of the water from your pasta. Add your cooked pasta shells to your butter mixture and stir well to coat, about 30 seconds.
Add one third of your grated Parmesan. Oh, you can absolutely use the stuff in the green jar for this recipe. It doesn't have to be too fancy. Stir your cheese in vigorously to let the cheese melt, and add 1/2 cup of pasta water. Stir until well combined. Repeat the same process with the remaining cheese and pasta water until the pasta is very creamy and well coated. Your sauce will thicken as it cools, so don't worry if it's slightly runny. If it's obviously too runny, just add more cheese!
If you're more of a visual learner, check out this video of the recipe.
Ingredients
Kosher salt
1 lb. small shell pasta
1 stick chilled unsalted butter
2 tsp. coarsely ground black pepper
1 cup whole milk
7 ounces store bought grated Parmesan
Please, oversalt your pasta water. Handfuls. Lots of salt. All the salt. Once the pasta water comes to a boil, drop your shells into the water, stir, and set a timer according to package directions.
While the pasta is cooking, cut your stick of butter into 8 portions. Follow the tablespoon guide on the wrapper if that'll help. Heat 2 tablespoons of butter and the pepper in a heavy pot or Dutch oven over medium, stirring occasionally, until the butter is melted. Don't brown the butter and don't let it foam. Just so it's melted and the pepper is fragrant.
Add the milk to the butter to stop it from browning, and bring it to a low simmer. Add the remaining butter, 1 tablespoon at a time, allowing each to melt before adding the next. Do this gradually as it will help to emulsify your sauce and make it smooth and creamy. Monitor your heat to maintain a low simmer but do NOT let it come to a boil.
If your pasta needs more time to cook, turn the heat off of the butter, cover it, and allow it to remain warm.
Keep at least 2 cups of your pasta water in a large measuring cup - you'll want it for your sauce. But drain the rest of the water from your pasta. Add your cooked pasta shells to your butter mixture and stir well to coat, about 30 seconds.
Add one third of your grated Parmesan. Oh, you can absolutely use the stuff in the green jar for this recipe. It doesn't have to be too fancy. Stir your cheese in vigorously to let the cheese melt, and add 1/2 cup of pasta water. Stir until well combined. Repeat the same process with the remaining cheese and pasta water until the pasta is very creamy and well coated. Your sauce will thicken as it cools, so don't worry if it's slightly runny. If it's obviously too runny, just add more cheese!
If you're more of a visual learner, check out this video of the recipe.
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