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Miso mac 'n' cheese recipe
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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
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
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Energy
2970kj
708kcal
35%
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Fat
30g
43%
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Saturates
18g
89%
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Sugars
8g
9%
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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