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Miso mac 'n' cheese recipe

4 ratings

Add some big umami flavour to this family favourite with the addition of two tablespoons of miso. Don't skip the cheesy breadcrumb topping, it adds a nice crunch. Dig in! See method

Serves 4
Takes 50 mins
708 calories / serving

Ingredients

350g spirali pasta
30g unsalted butter
2 garlic cloves, crushed
1 tsp Dijon mustard
30g (2 tbsp) miso paste
30g plain flour
500ml whole milk
100g Gruyère, grated
100g mature Cheddar, grated
50g white bread, blitzed into breadcrumbs

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
2970kj
708kcal 35%
Fat
30g 43%
Saturates
18g 89%
Sugars
8g 9%
Salt
1.8g 30%

of the reference intake
Carbohydrate 78g Protein 30.4g Fibre 3.2g

Method

1 Heat the oven to gas 6, 200°C, fan 180°C. Cook the spirali in a large pan of boiling water for 8 mins, then drain, retaining a small cupful of the pasta water.
Meanwhile, melt the butter in a large saucepan set over a medium heat and add the garlic. Allow to sizzle for 1 min before adding the mustard and miso, stirring until combined. Add the flour, then stir for 1-2 mins until it starts to smell biscuit. Add the milk a little at a time, beaten until incorporated. Keep stirring for 4-5 mins until thickened enough to easily coat the back of a spoon, then season well and stir in the cheese. Add the pasta and toss with the reserved pasta water. Pour into a 1.5ltr baking dish.
Mix the breadcrumbs with the reserved cheese and scatter it over the pasta, then bake for 20-25 mins until the top is lightly golden and crisp and the filling is bubbling.

See more Family favourites