Roasted Garlic Miso Mac and Cheese
With its rich, savory, slightly sweet, and salty flavor, this beyond-creamy miso mac and cheese is unbelievably easy to make and is swimming in sauce.
Servings 3 people
Ingredients
- 3/4 lb pasta
- 4 tbsp butter
- 2 garlic bulbs
- 1/4 cup all purpose flour
- 2 1/2 tbsp miso paste
- 1 cup turkey broth
- 1 1/4 cup heavy cream
- 8 oz medium cheddar cheese grated on a box grater
- olive oil
Instructions
- Preheat the oven to 400℉.
- Slice the tops off the garlic bulbs. Drizzle the exposed tops with approx. a tsp 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.
- Prepare the pasta as per packaging in salty water. When done drain and set to the side.
- In a pot, melt the butter over low-medium heat. Once melted, add the extracted roasted garlic. Break up the cloves with the back of a spoon 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 form a paste.
- 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. Careful to not bring to a boil especially if swapping out for half and half.
- Reduce the heat to low and add in the freshly grated cheddar cheese. Mix into the sauce until it has completely melted. Salt to taste if necessary.
- Turn off the heat. Add in the pasta and toss to coat in the cheese sauce. Serve immediately.