Teresa's Recipes
Umami Bomb Miso Mac and Cheese
Delve into the rich and comforting world of mac and cheese with a surprising twist. This recipe combines the heartiness of traditional mac and cheese with the savory umami magic of miso paste. The result is an irresistibly creamy and flavorful dish that will tantalize your taste buds and leave you craving for more. This East-meets-West fusion recipe is a testament to the power of culinary creativity, bridging the gap between American comfort food and Japanese traditional flavors.
Ingredients
- to taste Salt
- to taste Black pepper
- 1/2 cup Breadcrumbs
- 2 cups, shredded Sharp Cheddar cheese
- 2 tablespoons White miso paste
- 2 cups Milk
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 2 cups, uncooked Macaroni
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 500
- Fat: 24g
- Carbs: 51g
- Protein: 21g
- Sodium: 710mg
- Sugar: 7g
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the macaroni in salted water as per the package instructions. Once cooked, drain and set aside.
- In a large saucepan, melt the butter over medium heat. Gradually whisk in the flour, ensuring it's smoothly incorporated into the butter to create a roux.
- Slowly pour in the milk, continually whisking to avoid any lumps. Add the miso paste, whisking until everything is smoothly combined.
- Allow the mixture to come to a gentle simmer, stirring frequently until the sauce thickens. This should take around 2 minutes.
- Take the saucepan off the heat. Stir in the shredded cheddar cheese until it's completely melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce, stirring well to ensure every piece is generously coated.
- Season the macaroni and cheese with salt and pepper according to your preference.
- Transfer the macaroni and cheese into a baking dish. Evenly sprinkle the breadcrumbs over the top.
- Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs have turned a golden brown and the cheese is bubbly. Let it cool slightly before serving.
Tips
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure your macaroni is also gluten-free. For a vegan version, use a dairy-free milk, vegan butter, and a vegan cheese substitute.