Cooking Therapy

Mac and Cheese has got to be, if not already, one of the best and most favorite comfort foods (the homemade kind, not the boxed kind). It is stick-to-your-ribs good and makes anyone who eats it happy. I have yet to come across a mac and cheese plate that I did not enjoy. My recipe combines my take of a classic mac and cheese recipe with another one of my favorites, Cacio e Pepe. Cacio e Pepe is a traditional Italian dish which can be considered the original mac and cheese. It made with pasta, cheese, and fresh ground black pepper. It is simply decadent. Try this recipe today!

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

1 box of medium shell pasta

3 tbsps of butter

3 tsps of black pepper

1 cup of heavy cream

½ cup of whole milk

2 oz pepperjack cheese

2 oz smoked gouda cheese

3 oz pecorino romano

Instructions

• Bring a large pot of water with a pinch of salt to boil and cook the pasta to box directions for al dente. Set aside
• In a food processor, add the cheeses and blend to make your cheese mix. This will make it easier to melt than having large chunks. See below

• In a medium saucepot or Dutch oven, melt the butter and add the black pepper. Sprinkle a little flour to the butter and mix to make a roux
• Add the heavy cream and milk and bring to a boil. Once it boils, add the cheese and stir. Once it melts and mixture begins to thicken, add the pasta and stir
• Add some more pepper depending on your taste and stir one last time

• Serve and enjoy!