Mac and cheese season is upon us again. This stovetop mac and cheese has a not-so-secret ingredient: miso, which adds an umami punch. Mixed with aged sharp white cheddar, it’s simple-looking, but absolutely delicious.
- 12 ounces small shell or elbow pasta (or similar)
- 1 teaspoon salt, plus more to taste
- 3 cups whole milk
- 2 tablespoons white miso
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4 tablespoons butter
- 1/2 cup flour
- 8 ounces extra sharp aged white cheddar, grated
- Cook pasta in a large pot of salted boiling water, stirring occasionally, until al dente. Drain, reserving 1 cup of cooking liquid. (Do not rinse pasta.)
- Whisk milk, miso, garlic powder, black pepper, 1 teaspoon salt, and red pepper flakes in a small saucepan to combine, then bring to a simmer over medium-high heat.
- Melt butter in a large pot over medium-low heat. Sprinkle flour over and cook, whisking constantly, until combined and mixture is foaming but still pale, about 4 minutes.
- Whisking continuously to prevent lumps from forming, very gradually pour in 1 1/4 cups hot milk mixture, then cook, still whisking constantly, until smooth. Add remaining milk mixture and whisk again until smooth. Add cheese and 1/2 cup pasta cooking liquid and cook, whisking, until cheese is melted and sauce is smooth again. Add reserved pasta and stir, adding more pasta cooking liquid to loosen sauce if needed, until pasta is well coated. Serve warm.