I love a good baked mac and cheese—it’s a total classic. Growing up, it was on the menu at least once a week, whether it was my grandmom’s mac and cheese served with fried fish fillets or Friday’s school lunch with plenty of stewed tomatoes on the side. It’s comforting, indulgent, and you will definitely be coming back for a second helping.
This version is a Cacio e Pepe baked mac and cheese, a mash-up of the beloved Roman pasta and classic American baked macaroni and cheese. Lots of toasted black pepper is stirred into an ultra-creamy Mornay sauce made with a mix of Parmesan and Pecorino Romano, plus Gruyère for that rich, nutty flavor. Then, the whole thing gets topped with crispy panko and baked to golden perfection.
This version is a Cacio e Pepe baked mac and cheese, a mash-up of the beloved Roman pasta and classic American baked macaroni and cheese. Lots of toasted black pepper is stirred into an ultra-creamy Mornay sauce made with a mix of Parmesan and Pecorino Romano, plus Gruyère for that rich, nutty flavor.
What is Cacio e Pepe?
If you love Italian food, I’m sure you know Cacio e Pepe—the Roman pasta dish that has a short and simple list of ingredients, but when they come together is it pure, delicious magic. The name translates to “cheese and pepper,” and that’s exactly what it is: a silky sauce made with black pepper, Pecorino Romano, and starchy pasta water.
This recipe takes those flavors and merges it with the creamy, comforting texture of baked mac and cheese, using a buttery béchamel sauce as the base. It’s rich, cheesy, and full of that signature Cacio e Pepe bite.
Ingredients You’ll Need
- Rigatoni – Or any pasta you like. Those big rigatoni tubes are one of my favorites for this, but you can use classic macaroni, cavatappi or ziti. Make sure to undercook whatever shape of past you use. You’ll want to undercook it by about 3-5 minutes.
- Butter – You’ll need need a full stick here, so use a good quality butter.
- Flour – All-purpose works great for this recipe. It will be used to create a roux and thicken the béchamel for the cacio e pepe mac and cheese sauce.
- Heavy cream and half-and-half – You can absolutely substitute whole milk for the dairy. This was originally made for the holidays, so I went all out and made it ultra rich, but it will still be absolutely delicious if you use whole milk instead.
- Parmesan and Pecorino Romano – Both hard Italian cheeses add lots of flavor to the sauce and give it that classic cacio e pepe taste.
- Gruyère– Gruyère is the main cheese for this sauce, and we are basically making a Mornay sauce with lots of black pepper to toss with our pasta. The Gruyère melts beautifully and adds lots of nuttiness. So good!
- Black pepper – Lots of black pepper. You want freshly ground black pepper here.
- Breadcrumbs – I like panko breadcrumbs here to create that crispy, crunchy, golden brown top, but fresh breadcrumbs would also be excellent.
- Olive Oil – The final baked rigatoni and cheese gets a finishing drizzle of olive oil just before serving. Use a good quality extra virgin olive oil, ideally something nice and peppery.
How to Make Cacio e Pepe Mac and Cheese
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rigatoni, but make sure it is very al dente. My rigatoni had a recommended cooking time of 14 minutes, I only cooked it for 8. It will finish cooking once it gets baked. Save at least 1 cup of pasta water, then drain and set aside.
Make the Black Pepper Béchamel
In a large pot, melt the butter over medium heat. Add in the black pepper and toast for a minute or two. It should sizzle and be very fragrant.
Whisk in the flour and cook for 3–5 minutes until you have a lightly golden roux.
Slowly whisk in heavy cream and half-and-half, stirring constantly to prevent lumps. Cook for a few minutes just until the sauce bubbles and has fully thickened.
Melt in the Cheese
Turn off the heat and stir in the Parmesan, Pecorino, and Gruyère until melted.
Add ⅓ cup pasta water to loosen the sauce. Adjust if needed—the sauce should be thick but creamy.
Combine & Assemble
Toss the cooked pasta into the sauce, stirring until fully coated. Depending on the consistency of the sauce you may need to add in a bit of the reserved pasta water. Add in a splash, stir and check the consistency, and add more if needed. The sauce should be thick but still creamy, not dry and sticky.
Transfer to a greased baking dish and sprinkle the top with panko breadcrumbs. (If you used milk instead of cream, dot with butter for a crispier top.)
Bake & Serve
Bake at 350°F for 20–30 minutes until golden brown and bubbling. Let rest for 10 minutes before serving. Drizzle with olive oil and extra black pepper.
Tips for the Best Baked Mac and Cheese
- Undercook the Pasta
Undercook the pasta to prevent it from getting mushy. It will bake for 20-30 minutes in the oven and continue to soften, so make sure to keep it very al dente when boiled. - Toast the pepper
Toast the black pepper before adding liquid—you want to toast the back pepper in the butter for the best flavor. - Save Some Pasta Water
Use pasta water to keep the sauce smooth and glossy. You want to make a creamy, silky sauce for the pasta. It will thicken once baked. - Use Fresh Grated Cheese
Freshly grate the cheese—avoid pre-shredded Gruyère for this. Freshly grate it for the best flavor and texture. - Let it cool
That mac and cheese will be lava hot when you take it out of the oven. Let it cool for a few minutes before serving.
Variations & Twists
Want to switch it up? Here are four incredible variations that build on that delicious Cacio e Pepe base:
Alla Gricia Mac and Cheese
Stir in cubes of cooked guanciale or pancetta for that classic alla gricia flavor.
Carbonara Mac and Cheese
Whisk two egg yolks into the béchamel along with the cheese. The egg adds extra richness and mimics that bacon and egg base of a classic carbonara sauce.
Spicy Calabrian Chili Mac and Cheese
Stir in 1–2 spoonfuls of Calabrian chili paste for a punchy, fiery kick. Adds depth and heat without overpowering the cacio e pepe flavors and creates a gorgeous blush sauce.
Baked Pasta alla Zozzona Mac and Cheese (All-Out Indulgent)
Cook cubed guanciale or crumbled sausge. Add 2 tbsp tomato paste and sauté with black pepper. Fold everything into the béchamel for a slightly smoky, creamy, savory version of this Roman favorite.
Some Other Recipes You Might Like
Arugula Salad
This baked pasta is super rich and indulgent, so pair it with something fresh, crisp and acidic like this arugula salad with peppery arugula, tangy pomelo, nutty pine nuts, and salty parmesan make the perfect Italian-inspired salad.
Steak Crostini
Perfectly seared ribeye, caramelized onions, and creamy horseradish sauce served on toasted baguette slices. an easy-to-make, delectable little hors d’oeuvre!
Pink Radicchio and Crab Caesar Salad
Make this stunning pink radicchio and crab caesar salad with radicchio, blood orange dressing, and crispy pumpernickel croutons. a vibrant twist on a classic that’s perfect for valentine’s day!
Baked Rigatoni
The perfect baked rigatoni with ricotta cheese and a quick meat sauce. It’s an easy weeknight meal that tastes like it took you all weekend.
Corn and Lima alla Gricia
A twist on classic alla gricia with fresh corn, lima beans and smokey bacon.
Amatriciana
The classic Italian Amatriciana sauce get’s an American twist with bacon and lots of freshly ground black pepper.
My Grandmom’s Baked Macaroni and Cheese
My Grandmom’s baked mac and cheese recipe is creamy, cheesy, and comforting. It’s a crowd-pleaser that will have everyone coming back for seconds.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This s a great make ahead dish. Assemble everything, cover, and refrigerate up to 24 hours. Bake as directed, adding 5–10 extra minutes to the time.
Can I freeze baked mac and cheese?
Yes—freeze it for up to 2 months in an airtight container. Reheat at 350°F until warmed through.
What’s the best way to reheat leftovers?
I think the best way to reheat this is by slicing a nice cube of the baked rigatoni and cheese and then baking it at 350°F for 10-15 minutes, or until center hot and the top an edges are crispy and crunchy.
Can I use a different pasta?
Of course! Cavatappi, penne, ziti, macaroni, or even shells work just as well. Use any pasta shape you like.
Did you try this Baked Cacio e Pepe recipe?
Leave a comment below and let me know how it turned out! And if you love baked mac and cheese, don’t miss my grandmother’s classic version—it’s a true family favorite.
This Cacio e Pepe Mac and Cheese is the perfect blend of creamy, cheesy, and peppery goodness, baked to golden perfection. Whether you stick to the classic version or try one of the Italian-inspired twists, it’s a dish that’s guaranteed to impress.
Cacio e Pepe Mac and Cheese
Ingredients
- 1 lb rigatoni or any other shape you like
- 8 tbsp butter 1 stick
- 1 tbsp freshly ground black pepper lots
- ½ C flour
- 1 C heavy cream or whole milk
- 2 C half-and-half or whole milk
- 2 oz Parmesan cheese grated
- 2 oz Pecorino Romano grated
- ½ lb Gruyère shredded
- 1 C Panko breadcrumbs
- Olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente. Reserve at 1 cup of pasta water before draining and set aside. (The rigatoni I used had a recommended cooking time of 14 minutes, I only cooked it for 8. It will finish cooking once it gets baked.)
- In a large pan, melt the butter over medium heat. Add a generous amount of fresh cracked black pepper and toast it for about 1 minute until fragrant. Whisk in flour and cook for 3-5 minutes, stirring constantly, until lightly golden.
- Slowly whisk in the cream and half-and-half (or milk). Cook until the sauce thickens.
- Turn off hear and stir in Parmesan, Pecorino, and Gruyère. Stir until fully melted and smooth. Taste for seasoning, and add salt if needed.
- Add the cooked rigatoni to the cheese sauce. Stir to coat. Add ⅓ cup of reserved pasta water if needed. The sauce should be thick but still creamy—if it looks too thick or dry, add a little more pasta water.
- Preheat the oven to 350°F (175°C).
- Add the mac and cheese to a greased a baking dish. Top with panko breadcrumbs. (If you used milk instead of cream and half-and-half, add a few small dollops of butter on top to help the panko crisp up.)
- Bake for 20-30 minutes, until the top is golden brown and bubbling.
- Remove from the oven and let cool for 10 minutes. Add a drizzle of olive oil and some more fresh ground black pepper. Eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
One thought on Cacio e Pepe Mac and Cheese
This is the perfect weekend dinner. Enjoy the delicious pasta dish and just sit around feeling so stuffed. Kinda like Thanksgiving day. 😘