Miso mac 'n' cheese recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2970kJ 708.0kcal
- Fat
- 30g
- Saturates
- 18g
- Salt
- 1.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 78.0gProtein 30.4gFibre 3.2g
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- 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.
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