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Miso mac 'n' cheese recipe

Miso mac 'n' cheese recipe

3 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. 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. 
  2. 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. 
  3. 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.

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