Cacio e Pepe Mac & Cheese

Hi, okay so this recipe is insane. Before all you food purists come at me - this dish is a combination of my 10 Min Mac & Cheese recipe AND it has elements of cacio e pepe in it to make the ultimate cheesy pasta hybrid !! If you don't like it, don't make it lol.

I used pecorino romano cheese, toasted freshly-cracked black peppercorns, shredded mozzarella (instead of cheddar to keep the sauce white) and then heavy cream. Lots of people make mac and cheese different ways (with a roux, without a roux) but I personally think heavy cream is the ultimate creamy cheesy pasta sauce hero ingredient so that's the style I prefer.

What you need:

• 1/2 lb pasta (I used elbow macaroni noodles from TJ's)
• 4 tbsp butter (1/2 stick)
• 1 tsp freshly cracked black peppercorns (more for topping)
• 1 + 1/2 cup heavy whipping cream (half and half will work too since the cheese will make the sauce thicccc)
• 1/2 cup hand shredded super fine pecorino romano cheese (if you're in an absolute pinch, parm will work too)
• 1/3 cup shredded mozzarella cheese (I LOVE Tillamook brand)

What to do:

1. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions.
2. Melt the butter in a large skillet and toss the pepper in. Cook until fragrant and toasted, about 5 minutes on medium heat.
3. Add the heavy whipping cream and cook for a minute until it's warmed.
4. Add both cheeses to the cream and mix until melted and very cheesy.
5. Toss in the cooked macaroni and serve while it's hot! (For a more stringy cheese factor you could add in another handful of the shredded mozzarella cheese.)