Roasted Garlic Miso Mac and Cheese

So, you’re looking to mix up a classic—well, you’ve come to the right place. This Roasted Garlic Miso Mac and Cheese is crave-worthy and will have you thinking about it days later. It’s saucy, cheesy, and packed with just the right amount of umami. Get ready to devour two to three servings of this indulgent mac and cheese… because once you start, you won’t be able to stop.

How To Pick Miso

The star, and perhaps the key ingredient that ties this creamy mac and cheese together, is miso paste. If you haven’t cooked with miso before, it’s time to buy a box. Alone, miso is super salty, sometimes funky, toasty, and possibly sweet. Add it to a dish, and it completely transforms it, adding depth of flavor and a level of umami. If you are a miso novice, there are a few important things to note and keep in mind when purchasing. Miso has technical names (i.e., shiro, aka, etc.), but in Western culture and recipes, a lot of times it’s referred to by color, which is what we do here.

For this recipe, opt for mild miso to avoid overpowering the other ingredients. If you’re unable to read the packaging because it’s not in English, remember: the darker the miso, the stronger the flavor. Look for a light yellow to golden-colored miso when purchasing.

Below are a few major miso pastes, their flavor profile, and what they are best for.

• White Miso – Very mild and sweet. Good for sauces, aiolis, and dressings as well as seafood, chicken, and vegetables.
• Yellow Miso – Mild and earthy. Good for sauces, soups, and marinades.
• Red Miso – Deep umami flavor. Warning this can overwhelm a dish. Use for heartier deeper flavored dishes like heartier soups, heavier sauces (ie. a meat sauce), and braises.
• Black Miso – Strongest flavor miso.

For more information about miso check out Bon Appétit + Just One Cookbook for great information.

What You’ll Need For Miso Mac And Cheese

• Pasta – Any macaroni shape works for this recipe. However, this creamy cheese sauce screams for shells or lumache (‘shellbows’), or feel free to go classic and use elbow macaroni or penne.
• Garlic Bulbs -I s that an aggressive amount of garlic? Perhaps, but when paired with the umami salty flavor of the miso, the richness of the turkey broth, and the cheddar cheese, you need that much. Roasting the garlic is the most time-consuming part of this recipe, but it can definitely be made in advance. See notes below.
• Miso – For this recipe, opt for a mild miso paste, either Shiro (white miso paste- mild and sweet) or Shinshu (yellow miso paste- mild and earthy). Avoid Aka (red miso) or even darker misos, as their flavor will overpower the other flavors in this dish.
• Heavy Cream – Heavy cream is the preferred choice for this recipe as it gives the dish its velvety texture.
  • Substitute: If you need a substitute, half and half does work for this recipe. However, be mindful not to overheat it, as it may begin to separate, leaving you with a broken cheese sauce. Using whole milk here is not an option.
• Turkey Broth – Weird? Perhaps. Necessary? Absolutely. This recipe was originally developed on Thanksgiving as a happy accident. I had some hot turkey stock on the burner, and my mac and cheese needed to be loosened up. Little did I know that this would add another layer of dimension to the flavor profile. Paired with the sweet roasted garlic and the salty umami flavor of miso, this dish just works.
  • Substitute: Chicken broth is a great substitute and If you’re a vegetarian you can easily swap this for a good flavorful vegetable broth OR pasta water.
• Cheddar Cheese – Medium cheddar or simply cheddar cheese is recommended for this recipe. Avoid sharp and extra sharp cheddar, as they can result in a greasy texture. While extra sharp cheddar offers a more intense cheese flavor, it may compromise the creamy texture. Additionally, use freshly grated cheese from a block rather than pre-bagged cheese.
• Butter
• Flour

How To Make Miso Mac And Cheese

1. Roast the Garlic- Preheat your oven to 400°F. Slice the tops off the garlic bulbs, drizzle them with a bit of olive oil, and wrap each bulb in aluminum foil. Place the wrapped bulbs in the oven for 35-40 minutes until the garlic is soft and fragrant. Remove them from the oven and allow them to cool for a few minutes before extracting.

Roasting the garlic is the most time-consuming step, and without it, the mac and cheese would be done in under 25 minutes. A great hack is to roast the garlic in advance. If you know you are going to make this dish, complete this step the day before or whenever you have time. Store the garlic in aluminum foil in the fridge for 2-3 days.

2. Make the Pasta – While the sauce is coming together cook your desired pasta as per instructions in a large pot of salted water. Drain, and place on the side when done.

HOW TO CONT…

3. Make the Roux – In a pot, melt the butter over low-medium heat. Once melted, add the roasted garlic. You can extract the garlic in two ways: one, by opening every clove and extracting the garlic out, and the second, easier method is to squeeze the garlic out. Break up the cloves with the back of a spoon, removing lumps, and mix them in with the melted butter. Add the flour and mix to combine. Cook for 2-3 minutes, then add the miso and mix to combine

4. Make the Sauce – Pour in the turkey broth and whisk to combine; this may take a minute or two. Cook for 1-2 minutes until it has thickened up. Add the heavy cream and bring to a simmer (not a boil). Reduce the heat to low and stir in the freshly grated cheddar cheese. Mix into the sauce until it has completely melted. Salt to taste if necessary

Did your sauce end up grainy? Chances are it is overcooked or the pan was too hot when you added it in. Heavy cream is a little more forgiving than half and half but it can occur with both of them. Be sure to only cook it to desired consistency then turn the heat all the way down before adding the cheese.

5. Add the Pasta – Turn off the heat. Add in the al dente pasta to the miso-cheese sauce and toss to coat. Serve immediately.

Recipe Video

How To Serve Miso Mac And Cheese

Storing/Reheating

Miso mac and cheese can be stored in an airtight container in the refrigerator for 2-3 days. To reheat place in a pot over low heat with a splash of turkey broth to loosen up the sauce and rehydrate the noodles. Heat until warmed throughout.