Miso Mac and Cheese with Mushrooms Recipe

Name: Miso Mac and Cheese with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon extra-virgin olive oil; 2 ounces cremini, button, or other mushrooms, chopped (about 1 cup); 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 1/4 cup whole or low-fat milk; 2 ounces sharp Cheddar cheese, grated (about 1/3 cup); 2 teaspoons white miso; 2 ounces (about 3/4 cup dry) elbow macaroni, cooked and drained; Freshly ground black pepper; 3 tablespoons Japanese-style panko

Servings: persons

1
Pour the oil into a small saucepan over medium heat.
2
When it shimmers, add the mushrooms.
3
Cook, stirring occasionally, until the mushrooms release their liquid and start to soften, about 5 minutes.
4
Line a plate with paper towels, and use a slotted spoon to transfer the mushrooms to the plate.
5
Pour off and discard the liquid and oil from the saucepan, and wipe it out.
6
In the same saucepan, melt the butter.
7
When its foam subsides, whisk in the flour until smooth.
8
Cook, stirring, until the mixture thickens a bit and the raw flour taste is gone, 2 to 3 minutes.
9
Add the milk, cheese, and miso and stir until the cheese melts.
10
Add the macaroni and mushrooms, stir to thoroughly combine, and remove from the heat.
11
Season generously with black pepper.
12
Preheat the broiler with the rack set 4- to 5 inches from the flame or element.
13
Oil a small baking dish.
14
Transfer the macaroni mixture to the prepared baking dish and sprinkle the panko crumbs on top.
15
Broil until the panko crumbs have browned, 1 to 2 minutes.
16
Remove from the broiler, let cool slightly, spoon onto a plate, and eat.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon extra-virgin olive oil, 2 ounces cremini, button, or other mushrooms, chopped (about 1 cup), 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, and more.

Yes, Miso Mac and Cheese with Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso Mac and Cheese with Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions