Cacio e Pepe Mac & Cheese

Prep	Total	Servings
5 Min	20 Min	3-4

Ingredients

• 1 lb. elbow macaroni
• Kosher salt
• 2 large eggs
• 1 (12-ounce) can evaporated milk
• 4 oz. American cheese
• 6 oz. grated Romano cheese, plus more for serving
• 1 tbsp. freshly ground black pepper, plus more for serving
• 1 tbsp. cornstarch
• 6 tbsp. butter

Directions

1. In a large pot of salted, boiling water, cook macaroni until al dente. Reserve 1 cup of pasta cooking water. Drain and set aside.
2. While the pasta is cooking, in a medium bowl, whisk together eggs and evaporated milk. In a separate bowl, mix together cheese and cornstarch.
3. In a large pot over low heat, melt butter then add black pepper. Cook pepper until fragrant, about 1 minute. Add drained macaroni and stir until pasta is well coated. Add milk mixture then the cheese mixture, stirring constantly until cheese is completely melted. (If the cheese sauce becomes too thick, add reserved pasta water 1 tablespoon at time until it is the desired consistency.)
4. Garnish with more black pepper and Romano cheese before serving.

Link to recipe