Creamy Umami-Rich Miso Mac & Cheese

5 from 1 review

Creamy Umami-Rich Miso Mac & Cheese

Miso mac and cheese brings a delightful twist to the classic comfort dish by infusing umami-rich miso paste with the creamy, cheesy goodness we all love. This version features a blend of white Cheddar, Gruyere, and fontina cheeses for a rich, velvety sauce, along with sautéed mushrooms for extra depth of flavor. It’s perfect for a cozy dinner or when you want to impress with an unexpected yet familiar dish.

Prep20

Cook30

Total50

Course: Dinner

Cuisine: American

Diet: Vegetarian

Keyword: adult mac and cheese, easy mac & cheese, elevated pasta recipe, miso pasta, restaurant-worthy pasta

Servings: servings

Calories: 590kcal

Author: Ari Laing

Equipment

Large sauté pan with deep sides

Small skillet

Spatula

Baking dish optional

Ingredients

1 lb elbow macaroni, feel free to use gluten-free noodles
Kosher salt
3 Tbsp sweet white miso paste
6 Tbsp unsalted butter, divided
16 oz white button or cremini mushrooms, stems removed, caps thinly sliced
2 cloves of garlic, grated, divided
3 Tbsp flour
3 cups of milk, any kind
6 oz white Cheddar cheese, shredded, divided
4 oz Gruyere cheese, shredded
4 oz fontina cheese, shredded
⅔ cup panko breadcrumbs
Pinch of Kosher salt
2 Tbsp Parmesan cheese, grated
Fresh thyme, for garnish

Instructions

Cook the pasta. Bring a large pot of salted water to a rapid boil. Add 1 lb elbow macaroni, then cook according to package directions until al dente, about 5 minutes. Reserve ½ cup of the cooking liquid in a 2-cup measuring cup, then drain the pasta in a colander and set aside.
Dissolve the miso paste. Add 3 Tbsp miso paste to the reserved water, then whisk until dissolved. Set aside.
Optional: add mushrooms. Heat 3 Tbsp butter (reserve the rest) in a large deep skillet over medium-high heat. Add 16 oz (1lb) sliced mushrooms, then cook until browned, stirring occasionally, for 6-8 minutes. Stir in a grated clove of garlic, then cook for 1 minute more.
Make a roux. Stir in 3 Tbsp flour, whisking to combine and cook until absorbed, about 1-2 minutes.
Add the milk. Slowly pour in 3 cups of milk, whisking constantly, until smooth.
Add the cheese. Add 4oz grated white Cheddar, 4oz grated Gruyere, and 4oz grated fontina. Stir until the cheese has melted and the sauce is smooth.
Add the pasta. Pour in cooked elbow pasta, then toss until very well mixed. Remove from the heat, then stir in the miso mixture. Taste and adjust seasoning as needed.
Optional, but recommended. Bake the miso mac and cheese: At this point the mac and cheese can be enjoyed right away. If you’d like it extra cheesy, preheat an oven to 375F, transfer the mac and cheese to a large greased baking dish, then sprinkle with an additional 2-3 oz of grated white Cheddar cheese. Bake for 10-15 minutes, until the cheese on top is melted and bubbly. Otherwise, move onto the next step.
Make the breadcrumb topping. Melt remaining 3 Tbsp of butter in a small skillet over medium-high heat. Add ⅔ cup of panko breadcrumbs, 1 clove of grated garlic, and a pinch of Kosher salt. Cook, stirring occasionally, until toasted and fragrant, about 4-5 minutes. Remove from the heat, then stir in 2 Tbsp grated Parmesan cheese.
Serve! Top the mac and cheese with the breadcrumbs, then garnish with fresh thyme and enjoy!

Notes

Feel free to omit the mushrooms. Personal preference and it's still delicious without!
You can prepare the mac and cheese up to the point of baking, then refrigerate it for up to 24 hours. Just bake it directly from the fridge at 375°F for 20-25 minutes until heated through and bubbly.
Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat: Reheat individual portions in the microwave or reheat the whole dish in the oven at 350°F, covered, for 15-20 minutes.
To freeze: Miso mac and cheese can absolutely be frozen! Transfer it to a freezer-safe container before baking, and freeze for up to 3 months. Thaw it overnight in the fridge and bake as directed, adding an extra 10-15 minutes to the baking time if needed.

Nutrition

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