Miso Mac And Cheese Recipes

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MISO MAC AND CHEESE



Miso Mac and Cheese image

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

5 ounces shiitake mushrooms, sliced into 1/4-inch pieces
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound small shells pasta, such as De Cecco Small Shells (No.52)
6 ounces (a big chunk) good-quality aged Parmesan
1 stick unsalted butter, divided in half and cubed
1/4 cup white miso paste
1 tablespoon light brown sugar
1 cup whole milk
Fresh chives, finely chopped

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



Miso Mac and Cheese with Mushrooms image

Miso is a common ingredient in vegan versions of cheesey recipes, because it helps make up for the sharp complexity that's missing without any dairy products. I love cheese too much to ever leave it out, so why choose? Combining the two together, and adding mushrooms, makes for a powerfully flavored dish that packs a punch of umami. This is a light dinner for one that you can bulk up with a salad.

Number Of Ingredients 10

1 teaspoon extra-virgin olive oil
2 ounces cremini, button, or other mushrooms, chopped (about 1 cup)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/4 cup whole or low-fat milk
2 ounces sharp Cheddar cheese, grated (about 1/3 cup)
2 teaspoons white miso
2 ounces (about 3/4 cup dry) elbow macaroni, cooked and drained
Freshly ground black pepper
3 tablespoons Japanese-style panko

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.

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