This is not your average mac & cheese recipe! Miso mac and cheese has an indulgent, creamy texture with layers of savory flavors. The combination of melted cheeses gives it a rich, velvety sauce, while the miso adds a deep umami kick, making it more complex than your standard mac and cheese.
While you could easily serve this stove-top after mixing everything together, I really love to top it with a little extra shredded cheese and panko breadcrumbs, which give the whole thing a gloriously crispy, crunchy topping! If you love texture like I do, don’t skip this step!
For more easy dinner recipes, try my chicken marsala pasta, caramelized shallot pasta, or this irresistible stove-top miso cod next!
What You’ll Need
- Elbow macaroni, because as far as I’m concerned all mac and cheese should be made with elbow pasta.
- Kosher salt
- Sweet white miso paste: For this recipe, white miso (shiro miso) is ideal because it has a milder flavor compared to red or yellow miso. It complements the cheese without overpowering it.
- Unsalted butter
- Mushrooms: You can use any variety you like (or omit them entirely, if preferred). I like cremini and white button mushrooms for this recipe.
- Garlic
- All-purpose flour, though you can absolutely substitute with gluten-free flour.
- Milk, any kind
- Grated cheese: I use a mix of shredded white Cheddar cheese, Gruyere cheese, and Fontina cheese. There’s a little freshly grated Parmesan cheese too!
- Panko breadcrumbs
- Fresh thyme
Ingredient Substitutions
- Miso paste: If you can’t find miso, you could substitute it with a teaspoon of soy sauce for a similar umami effect, though it won’t be as rich.
- Cheeses: Feel free to swap the white Cheddar, Gruyere, or fontina with mozzarella, Monterey Jack, or even cream cheese for a different flavor profile.
- Pasta: Elbow macaroni is traditional, but any short pasta like rotini, cavatappi, or penne will work.
- Butter: You can use olive oil in place of butter for the roux and breadcrumbs if you prefer.
Directions
Full instructions and quantities can be found in the recipe card below.
- Cook Pasta: Boil 1 lb elbow macaroni in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Dissolve Miso: Whisk a few tablespoons of miso paste into the reserved pasta water and set aside.
- Sauté Mushrooms: In a skillet, melt a few tablespoons of butter, then add sliced mushrooms. Cook, stirring occasionally, until browned. Stir in a grated garlic clove of garlic, then cook 1 minute more.
- Make Roux: Stir in a little flour, whisking constantly for 1-2 minutes.
- Add Milk: Gradually whisk in 3 cups of milk until smooth and thickened.
- Add Cheese: Stir in 4 oz each of grated white Cheddar, Gruyere, and fontina until melted.
- Combine: Mix in cooked pasta, then stir in the miso mixture. Adjust seasoning.
- Optional Bake: Transfer to a greased dish, sprinkle extra Cheddar on top, then bake at 375°F for 10-15 minutes.
- Make Topping: Toast ⅔ cup panko breadcrumbs with a little butter, 1 clove garlic, and a pinch of salt until golden. Stir in two tablespoons of grated Parmesan.
- Serve: Top mac and cheese with breadcrumbs, garnish with fresh thyme, and enjoy!
Ari’s Best Tips!
- Whisk the miso paste into the reserved pasta water to ensure it dissolves evenly before adding it to the sauce.
- Keep stirring the roux and the sauce to avoid any lumps and achieve a smooth, creamy consistency.
- To make this dish more decadent, add a splash of heavy cream along with the milk.
- If you want a sharper flavor, add a little extra Gruyere or use aged white Cheddar.
Make-Ahead, Leftovers, & Storage
You can prepare the mac and cheese up to the point of baking, then refrigerate it for up to 24 hours. Just bake it directly from the fridge at 375°F for 20-25 minutes until heated through and bubbly.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat individual portions in the microwave or reheat the whole dish in the oven at 350°F, covered, for 15-20 minutes.
- To freeze: Miso mac and cheese can absolutely be frozen! Transfer it to a freezer-safe container before baking, and freeze for up to 3 months. Thaw it overnight in the fridge and bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Serving Suggestions
Miso mac and cheese is hearty enough to be served on its own, but it pairs beautifully with a side salad for freshness. My go-to is this simple shredded kale salad.
For a complete meal, consider serving it with roasted vegetables, like Brussels sprouts or broccoli, or with a simple protein like grilled chicken or salmon.
Have leftover miso paste? Consider trying my broiled miso salmon next or, better yet, make these miso chocolate chip cookies for dessert!
Rich with umami-flavor, this is totally my kinda comfort food! Try this at your next dinner party and I’m certain you’ll receive rave reviews!
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Creamy Umami-Rich Miso Mac & Cheese
Equipment
- Large sauté pan with deep sides
- Baking dish optional
Ingredients
- 1 lb elbow macaroni, feel free to use gluten-free noodles
- Kosher salt
- 3 Tbsp sweet white miso paste
- 6 Tbsp unsalted butter, divided
- 16 oz white button or cremini mushrooms, stems removed, caps thinly sliced
- 2 cloves of garlic, grated, divided
- 3 Tbsp flour
- 3 cups of milk, any kind
- 6 oz white Cheddar cheese, shredded, divided
- 4 oz Gruyere cheese, shredded
- 4 oz fontina cheese, shredded
- ⅔ cup panko breadcrumbs
- Pinch of Kosher salt
- 2 Tbsp Parmesan cheese, grated
- Fresh thyme, for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a rapid boil. Add 1 lb elbow macaroni, then cook according to package directions until al dente, about 5 minutes. Reserve ½ cup of the cooking liquid in a 2-cup measuring cup, then drain the pasta in a colander and set aside.
- Dissolve the miso paste. Add 3 Tbsp miso paste to the reserved water, then whisk until dissolved. Set aside.
- Optional: add mushrooms. Heat 3 Tbsp butter (reserve the rest) in a large deep skillet over medium-high heat. Add 16 oz (1lb) sliced mushrooms, then cook until browned, stirring occasionally, for 6-8 minutes. Stir in a grated clove of garlic, then cook for 1 minute more.
- Make a roux. Stir in 3 Tbsp flour, whisking to combine and cook until absorbed, about 1-2 minutes.
- Add the milk. Slowly pour in 3 cups of milk, whisking constantly, until smooth.
- Add the cheese. Add 4oz grated white Cheddar, 4oz grated Gruyere, and 4oz grated fontina. Stir until the cheese has melted and the sauce is smooth.
- Add the pasta. Pour in cooked elbow pasta, then toss until very well mixed. Remove from the heat, then stir in the miso mixture. Taste and adjust seasoning as needed.
- Optional, but recommended. Bake the miso mac and cheese: At this point the mac and cheese can be enjoyed right away. If you’d like it extra cheesy, preheat an oven to 375F, transfer the mac and cheese to a large greased baking dish, then sprinkle with an additional 2-3 oz of grated white Cheddar cheese. Bake for 10-15 minutes, until the cheese on top is melted and bubbly. Otherwise, move onto the next step.
- Make the breadcrumb topping. Melt remaining 3 Tbsp of butter in a small skillet over medium-high heat. Add ⅔ cup of panko breadcrumbs, 1 clove of grated garlic, and a pinch of Kosher salt. Cook, stirring occasionally, until toasted and fragrant, about 4-5 minutes. Remove from the heat, then stir in 2 Tbsp grated Parmesan cheese.
- Serve! Top the mac and cheese with the breadcrumbs, then garnish with fresh thyme and enjoy!
Notes
- Feel free to omit the mushrooms. Personal preference and it’s still delicious without!
- You can prepare the mac and cheese up to the point of baking, then refrigerate it for up to 24 hours. Just bake it directly from the fridge at 375°F for 20-25 minutes until heated through and bubbly.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat individual portions in the microwave or reheat the whole dish in the oven at 350°F, covered, for 15-20 minutes.
- To freeze: Miso mac and cheese can absolutely be frozen! Transfer it to a freezer-safe container before baking, and freeze for up to 3 months. Thaw it overnight in the fridge and bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Nutrition
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