Instructions

01
Preheat your oven broiler. Arrange the shishito peppers on a sheet pan and broil for 5 minutes, turning once, until blistered and softened. Dice roasted peppers finely and set aside.
Herb says
Blistering brings out the peppers’ smoky-sweet undertones, don’t skip this step.
02
Bring a medium pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain and rinse under cool water.
03
Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to form a roux.
04
Slowly whisk in the milk and cook, stirring constantly, until thickened, about 2 minutes.
Herb says
This is béchamel in action, the backbone of creamy mac and cheese.
05
Reduce heat to low. Add cheddar cheese, cream cheese, salt, black pepper, garlic powder, and smoked paprika. Stir until smooth.
06
Fold in the drained macaroni and diced shishito peppers until evenly combined. Off heat, stir in the parmesan cheese.
07
Spread the mixture onto a baking sheet. Chill in the freezer for 15 minutes, or until firm enough to scoop.
Herb says
Cold mac sets up like Play-Doh, making scooping and shaping possible.
08
Scoop heaping tablespoons of the chilled mac and cheese mixture and roll into balls, about 1 1/2 inches across. You should get about 16 balls.
09
Set up a breading station: one bowl with beaten eggs, another with panko bread crumbs.
10
Dip each mac and cheese ball in egg, then coat thoroughly in panko. Press gently so the crumbs adhere.
11
Heat vegetable oil in a deep pot or Dutch oven to 350°F. Fry balls in batches, 2-3 minutes per batch, until golden brown and crispy. Drain on a paper towel-lined plate.
Herb says
Fry in small batches to keep the oil temperature stable, crowding cools things down and soggies up your crust.
12
Serve hot, arranged on a platter around your favorite dipping sauce, and bask in the sound of crispness.

HERB

Pepper Upper: Mac Attack Edition

Ingredients

Instructions