Ghost Pepper Mac ‘n’ Cheese
- 1 pound Penne Pasta
- 1 seeded and quartered Ghost Pepper (2 if you’re into extreme heat)
- 3 cups almond milk (it’s ok to use regular milk too)
- 4 Tbsp unsalted butter
- 6 Tbsp all purpose flour
- 1 tsp kosher salt or to taste, divided (just remember the cheese is salty)
- Ground black pepper to taste
- 3 cups grated cheese plus 1/2 cup more for topping. I used chipotle cheddar and fontina
- 1 cup freshly grated Romano cheese
- 2 Tbsp EV Olive Oil
- 1 chopped onion
- 1 cup fresh sweet corn
- 1/2 lb chopped zucchini
Cook Pasta according to directions and drain.
Preheat oven to 400F and butter a baking dish. I use a dish just slightly smaller than a 9×13.
In a blender, puree Ghost Pepper and milk till smooth. Strain liquid in to a bowl to remove pepper pieces.
In a sauce pan, melt butter then add flour whisking into a roux for about 2 minutes.
Add milk mixture whisking till thickened for about 10 minutes. Add 3/4 tsp salt and pepper.
Add 3 cups grated chipotle cheddar and fontina and 1 cup grated romano. Stirring till melted and remove from heat.
In a large skillet over medium heat add olive oil and then add onions. Cook till onions are soft for about 5 minutes.
Add sweet corn and cook about 1 minute.
Add zucchini and 1/4 tsp salt. Stir together and remove from heat without cooking zucchini.
Combine Cheese sauce, pasta, and vegetables in pasta pot stirring gently.
Pour in to buttered baking dish.
Bake at 400F for about 25 to 30 minutes or till slightly browned and bubbly.
Enjoy!
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