Almost The Holidays
Fall is flying by, and before you know it, the holidays will be here. So it’s never too early to start thinking of what dishes you want to make this holiday season. Personally, a good mac and cheese will always be on my holiday table spread at some point. It’s definitely a crowd pleaser and there’s so many variations you can make. This year, I’m going with this White Cheddar Miso Mac and Cheese. Pasta is coated in a nutty, white cheddar cheese sauce and topped with brown butter sesame sage breadcrumbs. This is a stovetop recipe, which is perfect if you find yourself running low on oven space every holiday season.
The Cheese Sauce
To start the mac and cheese, bring a pot of water to a boil. Cook the pasta 2 minutes under the time listed on the package directions to prevent the pasta from overcooking by the end of the recipe. Drain the pasta and rinse under cold water. Set aside.
Heat a medium sized pot over medium heat. Add in the butter. Once the butter has melted, mix in the miso paste and cook for 1 minute. Add in the flour and whisk until combined. Cook for 1-2 minutes to cook off the raw flour taste. Pour in the milk, mustard powder, and nutmeg. Whisk until combined.
Continue whisking and heating the milk for about 5-8 minutes until it comes to a gentle bubble. The sauce should have thickened enough to coat the back of a spoon. If the sauce is too hot and bubbling rapidly, remove it from the stovetop and set it aside to cool for about 5-8 minutes. Add in the white cheddar, gruyere, salt, and pepper. Mix until the cheese has fully melted. Fold in the pasta and heat over medium low heat until the pasta is warmed through.
Brown Butter Breadcrumbs
Ironically, my favorite part about this White Cheddar Miso Mac and Cheese might just be these brown butter sesame sage breadcrumbs. There’s no denying that the mac and cheese is fabulous, but these breadcrumbs are what take it to the next level. they add a nice crunch and a nutty, buttery flavor that ties the whole dish together.
Heat a small pan over medium heat and add in the butter. Once melted, reduce the heat to medium low and add in the sage leaves. Cook for another 1-2 minutes until the sage gets crispy and the butter has turned into a golden brown color. Add in the panko and sesame seeds. Increase the heat to medium. Break apart the sage leaves into small pieces. Continue to cook and occasionally mix the breadcrumbs until they turn golden brown.
Not Your Average Mac and Cheese
If you’re looking for a mac and cheese recipe this holiday season, definitely give this White Cheddar Miso Mac and Cheese a try! It’s creamy and filled with all the best cozy flavors — it’s umami, buttery, and nutty. I love that it has everything you love about a classic mac and cheese but is a bit more elevated with the flavors and components. Despite that, it’s actually a simple recipe to make, and you don’t have to buy 6 different cheeses like some other mac and cheese recipes call for. It’s different but is sure to perfectly accompany all the other traditional side dishes. So free up some oven space this year and whip up this White Cheddar Miso Mac and Cheese for the holidays!
White Cheddar Miso Mac and Cheese
Ingredients
For the Mac and Cheese:
- 12 oz Fusilli Pasta
- 4 tbsp Unsalted Butter
- 1 tbsp White Miso Paste
- 3 tbsp All Purpose Flour
- 2½ cups Whole Milk
- ¼ tsp Mustard powder
- ¼ tsp Nutmeg
- 1 ½ cups Grated Sharp White Cheddar
- ¾ cup Grated Gruyere
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
For the Breadcrumbs:
- 1 ½ tbsp Unsalted Butter
- 6 Sage Leaves
- ½ cup Panko Breadcrumbs
- 1 tbsp White Sesame Seeds
- ¼ tsp Kosher Salt
Instructions
For the Mac and Cheese:
- Bring a pot of water to a boil. Cook the pasta 2 minutes under the time listed on the package directions. Drain the pasta and rinse until cold water. Set aside.
- Heat a medium sized pot over medium heat. Add in the butter. Once the butter has melted, mix in the miso paste and cook for 1 minute. Add in the flour and whisk until combined. Cook for 1-2 minutes to cook off the raw flour taste. Pour in the milk, mustard powder, and nutmeg. Whisk until combined.
- Continue whisking and heating the milk for about 5-8 minutes until it comes to a gentle bubble. The sauce should have thickened enough to coat the back of a spoon. If the sauce is too hot and bubbling rapidly, remove it from the stovetop and set it aside to cool for about 5-8 minutes. Add in the white cheddar, gruyere, salt, and pepper. Mix until the cheese has fully melted. Fold in the pasta and heat over medium low heat until the pasta is warmed through. Serve with the brown butter sage breadcrumbs sprinkled over top.
For the Breadcrumbs:
- Heat a small pan over medium heat and add in the butter. Once melted, reduce the heat to medium low and add in the sage leaves. Cook for another 1-2 minutes until the sage gets crispy and the butter has turned into a golden brown color.
- Add in the panko and sesame seeds. Increase the heat to medium. Break apart the sage leaves into small pieces. Continue to cook and occasionally mix the breadcrumbs until they turn golden brown.
