The Newsroom
San Diego Cooks Miso Mac and Cheese
“For this twist on an American classic, prepare the miso butter a day ahead so it can meld in the refrigerator overnight or, in a pinch, refrigerate for at least 2 hours.”
—Saki Saki chef, Shant Ohanian
Ingredients
Miso butter
- 1 /2 cup (1 stick) salted butter
- 2 Tbsp white miso
Pasta
- 4 cups rotini pasta
Cheese sauce
- 1 cup grated mild cheddar
- 1 cup grated Monterey Jack
- 1 /2 cup Miso Butter (see here)
- 11 /2 cups heavy cream
- 1 tsp MSG (optional)
- 1 tsp pepper
- Crispy fried onions, for garnish (Can be found at Asian markets and in the fresh salad sections of many grocery stores.)
- Bunch of chives, finely chopped, for garnish
Method
Miso butter
In a small bowl, combine butter and miso and mix until well incorporated.
Refrigerate, preferably overnight.
Pasta
Bring a medium saucepan of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Drain, then rinse under cold running water. Set aside.
Cheese sauce
Combine grated cheeses in a bowl. In a large saucepan, melt the miso butter, then add cream and three-quarters of the cheese blend. Heat over medium heat until cheese has melted and the sauce comes together. Stir in pasta, MSG (if using), and pepper.
Transfer to a serving dish and garnish with crispy onions, chives, and remaining cheese.
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