Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Is anyone surprised I'm dropping another mac and cheese recipe? Didn't think so. Yes, I'm aware that the spices and flavors used in this recipe are not in line with the shishito's East Asian origins, but that just means there will have to be another shishito mac and cheese in the future!
2 pints shishito peppers
4 c whole milk
1 Tbs kosher salt
1 tsp paprika
½ tsp cumin
¼ tsp ground oregano
⅛ tsp cayenne
½ ea yellow onion
1 lb pasta, shape of your choice
½ c unsalted butter
½ c flour
1 tsp lime zest (about ½ of a lime)
1 lb sharp white cheddar, grated
1. Preheat a high broiler. Line a baking sheet with foil, then spread out the shishitos evenly on top. Place under the broiler and char, turning as necessary, then remove from the oven and allow to cool.
2. Combine the milk, salt, spices, and onion in a large saute pan, and place over very low heat, allowing the flavors to infuse without simmering, at least 10 minutes. Stir occasionally.
3. Bring a pot of heavily salted water to a boil. Cook pasta to al dente, according to package instructions.
4. Remove the onion from the infused milk, then add in the butter and flour. Bring the heat up to medium, and whisk often, allowing the sauce to thicken, about 10-12 minutes.
5. Remove the stems from the cooled shishitos and roughly chop. When the sauce is thick, stir in the chopped shishitos and the lime zest, then turn off the heat and stir in all but ½ cup of cheese. When the cheese has melted, fold in the pasta.
6. Top the mac and cheese with the remaining cheddar, then place under the broiler until golden and bubbling. Serve immediately!
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