Umami Bomb Miso Mac and Cheese

Ingredients

Salt

to taste

Black pepper

to taste

Breadcrumbs

1/2 cup

Sharp Cheddar cheese

2 cups, shredded

White miso paste

2 tablespoons

Milk

2 cups

All-purpose flour

2 tablespoons

Unsalted butter

2 tablespoons

Macaroni

2 cups, uncooked

Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil the macaroni in salted water as per the package instructions. Once cooked, drain and set aside.
3. 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.
4. Slowly pour in the milk, continually whisking to avoid any lumps. Add the miso paste, whisking until everything is smoothly combined.
5. Allow the mixture to come to a gentle simmer, stirring frequently until the sauce thickens. This should take around 2 minutes.
6. Take the saucepan off the heat. Stir in the shredded cheddar cheese until it's completely melted and the sauce is smooth.
7. Add the cooked macaroni to the cheese sauce, stirring well to ensure every piece is generously coated.
8. Season the macaroni and cheese with salt and pepper according to your preference.
9. Transfer the macaroni and cheese into a baking dish. Evenly sprinkle the breadcrumbs over the top.
10. 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.