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California Cacio E Pepe Cheese & Mac



Cheese Sauce: – 1 quart Real California cream – 2 cups Real California milk – 1 tablespoon granulated garlic – 1 tablespoon roasted garlic – 1 teaspoon cayenne pepper – 1 1/2 pounds Real California triple crème cheese, cubed – 2 cups grated Real California manchego cheese Pasta: – 4 pounds cooked to al dente and cooled cavatappi noodles – 2 cups chicken stock – 1/2 cup toasted coarsely ground black pepper – 2 1/3 cup sourdough breadcrumbs Garnish: – 3 tablespoons chopped parsley – 3 tablespoons ground black pepper – 1/2 cup grated Real California manchego cheese Mac & Cheese, Cheese & Mac, Cheesy Pasta, Kid Friendly, Off Premise, Mt. Tam, Manchego, To Go
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To prepare Cheese Sauce, heat cream, milk, granulated and roasted garlic and cayenne pepper in large saucepan until just simmering. Add cubed cheese, several pieces at a time, whisking after each addition until smooth. Remove from heat, whisk in grated manchego cheese and whisk until melted.

For each serving, heat 8 ounces pasta in sauté pan with ¼ cup chicken stock. Stir in 10 ounces Cheese Sauce and 1 tablespoon ground black pepper, heating until bubbly. Transfer pasta and sauce to oval cast iron skillet. Top with 1/3 cup breadcrumbs and place in convection oven at 500°F for 2 minutes, until breadcrumbs are golden brown. Remove from oven and sprinkle with 1 teaspoon parsley, 1 teaspoon ground black pepper and 1 tablespoon grated manchego cheese before serving.

Recipe developed by Chef Alex Sadowsky, Twin Peaks, Dallas, Texas

Per Order:

Makes 8 servings