Add savory and umami-packed miso to a classic mac and cheese for an intense umami experience.
When I started out in a professional kitchen, I experienced working with miso for various kinds of dishes—from dessert to anything other than soup. Since then, I’ve discovered it to be a fantastic ingredient to bring umami to daily cooking.
This popular yet underused ingredient is basically fermented soybeans with salt, grains and gut-friendly fungus. I’ve learned that the darker the color of the miso paste, the longer it was fermented and the stronger it is on taste until it might be an acquired taste to some.
This easy Miso Mac and Cheese recipe is a comfort food with a twist and it only takes 5 ingredients to make. The miso paste pairs well with cheese as it gives fantastic rich umami flavour to the dish.
I used the miso paste from those instant miso soup packs that I get from the Japanese grocery store. It’s easy to find and the flavour is just right for my Mac & Cheese dish.
- 250 gr macaroni noodles
- 180 ml milk
- 2 packet miso paste
- 115 gr cream cheese
- 200 gr grated cheddar cheese
- 1 Bring to a boil a pot of salted water. Once boiling, cook the macaroni noodles halfway thru ‘al-dente’. Drain and set aside.
- 2 In another pot, pour together the milk & miso paste. Set to medium-heat and as the milk simmers, add in the cream cheese. Using a whisk, Break the cream cheese into pieces and stir into the milk.
- 3 Add in the grated cheddar cheese. Whisk until completely smooth.
- 4 Take the half-cooked pasta and add into the sauce. Reduce the heat to low. Stir until pasta is al-dente and the sauce thicken. Serve and enjoy! :)
- 5 OPTIONAL: Stir in some crumbled bacon for added yummy-ness. Pour out the pasta into oven-safe ramekins or bowls and add a mixture or panko breadcrumbs and grated parmesan cheese on top. Place inside the oven and bake until crust is golden.