Miso Mac and Cheese
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Christina October 9, 2017
Sadly this recipe didn't work for me. The miso was a nice touch but 1 c. of breadcrumbs drowned out the recipe. They never browned, and overpowered any creaminess or cheesiness. I used regular breadcrumbs, not panko, but not sure that made any difference.
Liz A. July 2, 2018
agree totally. interestingly, it seems 50/50 on this page with creaminess factor. mine also turned out dry. i also didn't even use the full cup of b-crumbs and felt it was way too much :-(
Marsha G. October 21, 2016
This was good. It was a nice mix of crunch on top and creamy in the middle. I added a handful of mushrooms and a handful of peas when I added the cheese, et. al. I also added 1/2 t. of nutmeg when I added the milk to the roux. I used an 8x8 glass dish to bake everything. I used 3 T. of miso, and my miso was reduced-sodium brown.
Joy M. July 26, 2016
We had this for dinner tonight - used whole wheat penne, and used just over 2 cups of 2% milk. Used a combination of mild cheddar, sharp cheddar, and parm, and about 1.5 T. yellow miso (what was in the 'frig). Cooked the pasta until just almost done so it wouldn't get mushy during the time in the oven. I prepared this in a small La Crueset Dutch oven and kept the lid on while in the oven, except for the last few minutes (with the heat turned off). We all liked it, including our 17 month old grandson, and his parents, who tend to like rich foods. The miso intensified the cheese flavor - good way to cut down on a few calories. This recipe makes me want to try miso to accentuate the cheese flavor in other dishes, and maybe reduce the fat calories without sacrificing calories. Thanks!
cpc February 27, 2016
We were not impressed with this recipe. I used 2T of miso. The casserole went into the oven pretty wet but came out very dry and kind of bland. I prefer Martha's Macaroni & Cheese 101 recipe.
Laura415 July 23, 2016
I use hers also with some add ins like bacon or veggies. This one has a similar method but lacks something with just the one kind of cheese. Martha Stewart's cheese combination of nutty swiss and sharp cheaddar makes wonderfully balanced Mornay sauce for the mac and cheese. I would use hers and try some miso in it.
Kate K. February 24, 2016
We had this for dinner yesterday. It was lovely, and with 2 T of miso deeply flavored without the miso taking over the cheese. I made it with three cups of milk and aged cheddar for an extra-creamy sauce, and that variation worked well.
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