Miso Mac And Cheese With Mushrooms Recipes

MISO MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Coat the mushrooms in the olive oil, season them with salt and pepper and lay them on baking sheet, making sure that they are in one flat layer so the mushrooms crisp instead of steam. Bake for 10 to 15 minutes, then flip the mushrooms over and bake until brown and crispy, about 10 minutes. Set them aside to cool.
• Bring a large pot of heavily salted water to a boil. Cook the shells according to the instructions on the package.
• In a high-powered blender or food processor, grind the Parmesan into a fine powder.
• Add half of the butter into a large saucepan over a medium heat. Add in the miso and sugar and stir until combine into a beautiful, saucy paste. Slowly stream in the milk, whisking continuously to make sure the miso and butter emulsify with the milk. Add 1 piece of the remaining butter, whisking until melted. Once melted, add another piece of butter. Repeat with the last pieces of butter.
• Drain the pasta and reserve 1 cup of the pasta water. Add the cooked pasta into the saucepan with your miso sauce. Add a splash of the pasta water, followed by a small handful of the Parmesan, alternating back and forth between the two to make sure the cheese has melted and the sauce is thickening.
• Plate the mac and cheese and top it with more Parmesan, the crispy mushrooms and the chopped chives. Enjoy!

MISO MAC AND CHEESE WITH MUSHROOMS

Steps:

• Pour the oil into a small saucepan over medium heat. When it shimmers, add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and start to soften, about 5 minutes. Line a plate with paper towels, and use a slotted spoon to transfer the mushrooms to the plate. Pour off and discard the liquid and oil from the saucepan, and wipe it out.
• In the same saucepan, melt the butter. When its foam subsides, whisk in the flour until smooth. Cook, stirring, until the mixture thickens a bit and the raw flour taste is gone, 2 to 3 minutes. Add the milk, cheese, and miso and stir until the cheese melts.
• Add the macaroni and mushrooms, stir to thoroughly combine, and remove from the heat. Season generously with black pepper.
• Preheat the broiler with the rack set 4- to 5 inches from the flame or element. Oil a small baking dish. Transfer the macaroni mixture to the prepared baking dish and sprinkle the panko crumbs on top. Broil until the panko crumbs have browned, 1 to 2 minutes.
• Remove from the broiler, let cool slightly, spoon onto a plate, and eat.

SIMPLE MAC AND CHEESE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Drain.
• Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
• Bake at 325 degrees F (165 degrees C) for 45 minutes.