Miso Mac N Cheese
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
  • 225g dried pasta (like elbow macaroni)
  • 3 tbsps butter
  • 3 tbsps flour
  • 475ml milk, warmed slightly
  • 250g shredded cheese (I like a mix of cheeses cheddar, Pecorino, edam or Gruyère)
  • 2-3tbsps sweet white miso paste, or to taste
  • ¼ tsp salt
  • Freshly ground pepper
  • panko breadcrumbs
  1. Preheat the oven to 190°C (170°C fan assisted).
  2. Bring a large saucepan of heavily salted water to the boil, add your macaroni/pasta and cook until a little shy of al dente. This will be a minute or two less than the lowest cooking time on the instructions. Remember, it'll keep cooking in the oven.
  3. While it's cooking, start making a roux in a large saucepan. Heat the butter until it melts, stir in the flour and whisk constantly until there are no lumps remaining. Cook for a minute or two, stirring constantly.
  4. Whisk in the warmed milk, bring to a boil then reduce to a simmer. Heat until it coats the back of the spoon.
  5. Stir in the miso, salt and 220g of the cheese. Start with 2tbsps of Miso and add more to your personal taste.
  6. Stir through the pasta, pour into a dish (I used a deep 10-inch pie dish) and cover the top with the remaining cheese, pank breadcrumbs and a generous scattering of black pepper.
  7. Place in the center of your preheated oven and cook for 25 minutes. It should be bubbling and brown on the top.
  8. Serve as soon as it's cooled down enough to eat.
Recipe by The Bearded Bakery at https://www.thebeardedbakery.com/cooking-2/miso-mac-n-cheese/