Cacio e Pepe Stovetop Mac 'n' Cheese
with Roasted Broccolini
Cooking time
15 minutes
Servings
2/4
Calories
/serving
Two kinds of cheese, lots of black pepper and only one pot. This recipe gets serious about streamlining for the holiday break: the pasta cooks right in milk that will become the creamy sauce, as Grana Padano and aged cheddar are thrown right in with butter and Dijon.
We will send you:
- 1 Bunch of broccolini
- 15ml Dijon mustard
- 225g Rigatoni
- 200ml Milk
- 60g Grated aged cheddar
- 25g Grana Padano (contains rennet)
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 tbsp Butter
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Roast the broccolini
- Preheat the oven to 450°F.
- Remove the stem ends of the broccolini (halve lengthwise if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 12 to 14 min., until tender.
Boil the pasta
- Meanwhile, in a medium pot, bring the milk, 2 cups water (double for 4 portions) and a big pinch of salt to a boil.
- Add the pasta and boil, stirring often, 12 to 14 min., until al dente and most of the liquid has reduced.
Make the sauce & combine the pasta
- To the pot, add 2 tsp black pepper, 2 tbsp butter (double both for 4 portions), the cheddar, mustard (start with ½), ½ the Grana Padano and a pinch of salt.
- Cook, stirring often, 2 to 4 min., until the cheese has melted.
- If the sauce seems dry, gradually add 1 tbsp waterat a time until you achieve your desired consistency.
Plate your dish
- Divide the pasta and broccolini between your plates.
- Garnish with the remaining Grana Padano. Bon appétit!
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