Miso Mac & CheeseMiso Mac & CheeseMiso Mac & Cheese
This isn't your ordinary mac and cheese. Our version incorporates the umami-rich flavours of Japanese cuisine with white miso paste, creating a deeply savoury, sophisticated twist on the classic comfort dish. Topped with a crispy breadcrumb mixture that adds delightful texture. Perfect for impressing dinner guests or elevating your weeknight meals when you're craving something hearty but refined.
Prep Time
15m
Cook Time
30m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
For the Mac and Cheese
- Milk250 ml (plus extra as needed)
- Hot water375 ml
- White miso paste100 g
- Elbow macaroni225 g
- Mature cheddar, grated100 g
- Mascarpone1 tbsp
- Chives, finely chopped2 tbsp
- White soy sauce (Or light soy)1 tsp
- White pepper to taste
For the Crispy Topping
- Butter50 g
- White miso paste1 tsp
- Panko breadcrumbs50 g
- Salt a pinch
This isn't your ordinary mac and cheese. Our version incorporates the umami-rich flavours of Japanese cuisine with white miso paste, creating a deeply savoury, sophisticated twist on the classic comfort dish. Topped with a crispy breadcrumb mixture that adds delightful texture. Perfect for impressing dinner guests or elevating your weeknight meals when you're craving something hearty but refined.
InstructionsInstructionsInstructions
Begin by dissolving 100g white miso paste in 375ml hot water, stirring until completely smooth. Pour this mixture into a medium saucepan along with 250ml milk and bring to a gentle simmer over medium heat.
Add 225g elbow macaroni to the simmering liquid, stirring well to prevent clumping. Cover the pan, reduce heat to low, and cook for about 8-10 minutes, stirring frequently to ensure even cooking and to prevent the pasta from sticking to the bottom. The macaroni will gradually absorb the liquid as it cooks.
While the pasta is cooking, prepare the breadcrumb topping. Melt 50g butter in a small pan over medium heat until it turns golden brown and develops a nutty aroma. Whisk in 1 teaspoon of white miso paste until well incorporated, then strain this flavoured butter into a bowl to remove any solids.
Add 50g panko breadcrumbs to the miso butter and a pinch of salt. Mix thoroughly until all breadcrumbs are evenly coated. Set aside.
Check the macaroni – it should be tender and most of the liquid absorbed. If needed, add a splash more milk to achieve a creamy consistency. Reduce heat to very low and add the grated mature cheddar and tablespoon of mascarpone. Stir continuously until the cheese is completely melted and the sauce is smooth and velvety.
Fold in the chopped chives, a teaspoon of white soy sauce, and season with white pepper to taste. The consistency should be creamy but not too runny.
Transfer the mac and cheese to a baking dish. Bake in a preheated oven at 200°C (fan) for approximately 15-20 minutes, taking out and sprinkling with the breadcrumb mixture a couple of minutes before the time is up.
Allow to rest for 5 minutes before serving to let the sauce thicken slightly. Garnish with additional chopped chives if desired.
Prep Time
15m
Cook Time
30m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
For the Mac and Cheese
- Milk250 ml (plus extra as needed)
- Hot water375 ml
- White miso paste100 g
- Elbow macaroni225 g
- Mature cheddar, grated100 g
- Mascarpone1 tbsp
- Chives, finely chopped2 tbsp
- White soy sauce (Or light soy)1 tsp
- White pepper to taste
For the Crispy Topping
- Butter50 g
- White miso paste1 tsp
- Panko breadcrumbs50 g
- Salt a pinch
InstructionsInstructionsInstructions
Begin by dissolving 100g white miso paste in 375ml hot water, stirring until completely smooth. Pour this mixture into a medium saucepan along with 250ml milk and bring to a gentle simmer over medium heat.
Add 225g elbow macaroni to the simmering liquid, stirring well to prevent clumping. Cover the pan, reduce heat to low, and cook for about 8-10 minutes, stirring frequently to ensure even cooking and to prevent the pasta from sticking to the bottom. The macaroni will gradually absorb the liquid as it cooks.
While the pasta is cooking, prepare the breadcrumb topping. Melt 50g butter in a small pan over medium heat until it turns golden brown and develops a nutty aroma. Whisk in 1 teaspoon of white miso paste until well incorporated, then strain this flavoured butter into a bowl to remove any solids.
Add 50g panko breadcrumbs to the miso butter and a pinch of salt. Mix thoroughly until all breadcrumbs are evenly coated. Set aside.
Check the macaroni – it should be tender and most of the liquid absorbed. If needed, add a splash more milk to achieve a creamy consistency. Reduce heat to very low and add the grated mature cheddar and tablespoon of mascarpone. Stir continuously until the cheese is completely melted and the sauce is smooth and velvety.
Fold in the chopped chives, a teaspoon of white soy sauce, and season with white pepper to taste. The consistency should be creamy but not too runny.
Transfer the mac and cheese to a baking dish. Bake in a preheated oven at 200°C (fan) for approximately 15-20 minutes, taking out and sprinkling with the breadcrumb mixture a couple of minutes before the time is up.
Allow to rest for 5 minutes before serving to let the sauce thicken slightly. Garnish with additional chopped chives if desired.