Grown-Up Mac & Cheese with Peas | Recipe Drop | Food52

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AUTHOR NOTES
This recipe is inspired by the macaroni and cheese with peas many of us all ate as kids, and the “Adult Kids Pasta” that used to be on the menu at the restaurant Hancock Street in Manhattan. They made their extra-saucy version with extra-large macaroni, or chiocciole, which is what I used here.
Rather than mixing whole peas in with the pasta, I pureed them with whole milk and used this to create a silky green, thick cheese sauce. Although the cheesy pasta is delicious on its own, I up the ante by sprinkling butter-toasted breadcrumbs with capers and lemon zest on top.
Tips & Tricks
• This recipe makes a lot of sauce, so if you’re feeding a crowd, you can increase the pasta amount to 1 ½ boxes instead of one. That said, if you like your mac and cheese as cheesy and saucy as I do, stick to one box.
• Make sure not to overheat the cheese sauce-it can start to separate and won’t be as smooth.
-Nea Arentzen
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