Miso & Manchego Mac and Cheese

A umami twist on a classic favorite.

Prep: 0 min

Cook Time: 15 min

Yield: 4-8 servings (it really depends on how much you wanna eat)

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Ingredients

1lb pasta (I used conchiglie, but feel free to use whatever you want)
3 tbsp butter
2 tbsp flour
2 cups half and half
3 heaping tbsp of mild white miso
3 cups fresh grated manchego cheese
1/2 cup fresh grated parmesan cheese
1/4 tsp garlic powder
1/4 tsp pepper
salt to taste

Instructions

1. Cook the pasta according to the package. Reserve at least 1 cup of salted pasta water.

2. Let’s make the sauce! Melt the butter in a large, deep saucepan over medium heat.

3. Whisk in flour and continue whisking for 1-2 minutes until bubbly and golden.

4. Add the half and half and miso paste. Keep whisking until the miso had dissolved and the sauce begins to thicken. Turn the heat down to a simmer.

5. Add both cheeses, pepper, and garlic powder. Whisk until smooth and thick.

6. Add cooked pasta. If the sauce is too thick, add a little bit of pasta water at a time until it reaches the desired consistency.

7. Taste, add salt if needed (you might not need any because the cheese and pasta water).

8. Serve!! Eat!! Rejoice!!