• 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 garlic, (grated, divided)
• 3 Tbsp flour
• 3 cups milk, (any kind)
• 6 oz white Cheddar cheese, (shredded, divided)
• 4 oz Gruyere cheese, (shredded)
• 4 oz fontina cheese, (shredded)
• 0.67 cup panko breadcrumbs
• Pinch of Kosher salt
• 2 Tbsp Parmesan cheese, (grated)
• Fresh thyme, (for garnish)
Steps
Step 1Cook 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.
Step 2Dissolve the miso paste. Add 3 Tbsp miso paste to the reserved water, then whisk until dissolved. Set aside.
Step 3Optional: 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.
Step 4Make a roux. Stir in 3 Tbsp flour, whisking to combine and cook until absorbed, about 1-2 minutes.
Step 5Add the milk. Slowly pour in 3 cups of milk, whisking constantly, until smooth.
Step 6Add 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.
Step 7Add 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.
Step 8Optional, 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.
Step 9Make 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.
Step 10Serve! Top the mac and cheese with the breadcrumbs, then garnish with fresh thyme and enjoy!
