Natalie Chassay’s Decadent Cacio e Pepe Mac and Cheese Recipe
Nothing says 'I love you' like a home cooked meal, especially when it's as hearty as this creamy, flavour-packed pasta.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment chef and cooking teacher Natalie Chassay, shares her indulgent cacio e pepe recipe.
Pasta has been the centerpiece of countless shared meals between lovers, friends, and family. Delightfully versatile, it’s the perfect dish to accompany a table filled with love and laughter.
Culinary artist Natalie Chassay offers up this sumptuous recipe inspired by our Valentine's Table collection. With its warm, comforting essence, Cacio e Pepe Mac and Cheese is a match made in heaven for this romantic new range.
You’ll swoon over this velvety, indulgent creation, elevated with a peppery kick to balance out the rich, creamy sauce. This classic-with-a-twist dish says so much: I love you, I appreciate you, and I really value our friendship. Make this one for your gals to show them just how much you care. Alongside gorgeous linen tableware, this is how to put your heart into Valentine’s Day this year.
Ingredients
- 2 tbsp (or more) freshly ground black pepper
- 100g or more salted butter
- ¼-½ cup flour
- 3 cups whole milk (you might need more as you go)
- 150ml single cream
- 1 cup grated cheddar
- ½ cup grated mozzarella
- 1 cup parmesan, grated
- 1½ cups pecorino romano, grated
- Salt
- 500g maccheroni or ziti, cooked in salted boiling water for 4 mins less than packet instructions
- ½ cup panko or regular breadcrumbs
- Olive oil
Method
Serves 6
Cooking and prep time: 90 mins (including up to 60 mins in the oven)
- Preheat the oven to 180°C (350°F) fan-forced.
- In a large ovenproof skillet or cast iron pot on the stovetop, gently toast the ground pepper on medium heat until fragrant.
- Add butter and once melted, add flour. Stir with a whisk until smooth.
- Add milk, stirring until it thickens.
- Add cream and then, stirring, add all of the cheeses. Save some pecorino and parmesan for the top.
- At this point, if the sauce feels too thick, add a bit more milk or cream. Season with salt (and more pepper if needed) to taste.
- Add the cooked pasta and stir until completely coated. Remove from heat.
- In a separate bowl, coat the breadcrumbs with a little olive oil.
- Top the pasta with the breadcrumbs, remaining cheese, a drizzle of olive oil and more black pepper.
- Place in the oven for 45-60 mins or until golden and crunchy on top.
For more from Natalie, follow her at @nataliechassay.
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