In this Miso Carrot Mac & Cheese, the carrot flavour disappears and adds the familiar orange you expect from mac and cheese, while miso is a magical ingredient that adds saltiness and umami.
Why You’ll Love Miso Carrot Mac and Cheese
If you’re skeptical, just bear with me.
I promise, this macaroni and cheese recipe does not taste like carrots and miso noodle soup.
I made this recipe for casual dinner with friends a while ago, when I thought I had nothing at all in the fridge. I love something-from-nothing meals.
I have this tub of miso paste staring at me from the fridge and it was driving me crazy that I didn’t use it more often. It’s got such a great depth and savouriness without having an over-powering flavour.
Here’s What You Need
Let’s look at what you’ll need.
Miso-Carrot Mac & Cheese Ingredients
Each ingredient in this recipe plays a crucial role in delivering its unique taste and creamy texture.
- Penne or Elbow Macaroni
- Butter
- Onion
- Garlic
- All-purpose Flour
- Milk
- White Miso Paste: Introduces a savory umami depth that’s unexpected and so good.
- Shredded Cheddar Cheese
- Cooked Pureed Carrots: Adds natural sweetness, color, and a nutritional boost but fly under the radar – kids won’t know they’re there!
- Fresh Breadcrumbs or Panko: Adds a crunchy texture contrast as a topping.
- Parsley: Brings freshness and color to the breadcrumb topping.
- Lemon Zest: An optional zing that brightens up the flavors.
PS. I’m a big fan of sneaking veggies into pasta! See Beet Pasta Sauce and Butternut Squash Alfredo next!
Variations and Substitutions
This recipe is flexible, allowing for personal adjustments or dietary considerations.
- Gluten-Free Options: Substitute regular pasta and flour with gluten-free alternatives.
- Vegan Adjustments: Use plant-based milk, vegan butter, and cheese substitutes. There are also miso pastes that fit vegan diets.
- Additional Vegetables: Mix in spinach, peas, or broccoli for an extra dose of greens.
- Spice It Up: A sprinkle of chili flakes or a dash of hot sauce can add a warm kick.
Grab these Tools
A few basic kitchen tools will assist you in making this delicious dish.
- Large Pot: For cooking the pasta to just the right texture.
- Saucepan: Necessary for making the miso-carrot cheese sauce.
- Whisk: Helps incorporate the miso paste smoothly into the sauce.
- Blender: For pureeing the cooked carrots, unless pre-prepared puree is used.
- Baking Dish: A 2-quart dish is ideal for assembling and baking the mac & cheese.
- Mixing Bowl: Needed for combining the breadcrumb topping ingredients.
I’ve been whisking miso into all kinds of sauces (like this gochujang substitute), dressings and gravies (sometimes I’ll add a dab to my meatloaf gravy or turkey giblet gravy) where it technically has no business, and of course, homemade mac and cheese sauce.
Don’t Miss These Other Mac and Cheese Favs:
How to Make Miso-Carrot Mac & Cheese: An Easy Guide
Preparing the Ingredients
- Cook the Pasta: Start by boiling your pasta in a large pot of salted water until it’s al dente. Drain and keep it aside.
- Sauté the Base: Melt butter in a saucepan, then cook chopped onion until it softens. Add minced garlic and cook for a bit more.
Making the Miso-Carrot Sauce
- Thicken with Flour: Stir in flour to the sautéed onions and garlic, cooking for a minute before slowly adding milk to avoid lumps.
- Incorporate Miso: Mix the miso paste with a bit of the hot sauce to dissolve, then combine it back into the saucepan, enriching the sauce with umami.
- Cheese and Carrot Puree: Blend in the shredded cheese until smooth, then stir in the carrot puree for sweetness and color, seasoning with pepper and salt.
Baking to Perfection
- Combine Pasta and Sauce: Mix the pasta well with the miso-carrot sauce, ensuring each piece is coated.
- Add Toppings: Prepare the breadcrumb mixture with parsley, lemon zest, melted butter, and extra cheese for a crispy top layer.
- Bake: Place it all in a baking dish and bake until the top is golden and the edges are bubbling.
Make Ahead and Storage
This Miso-Carrot Mac & Cheese is not only scrumptious but also perfect for prepping ahead:
- Prep Ahead: Assemble the dish up to the point of baking and refrigerate it covered for up to 24 hours before you plan to bake it.
- Storing Leftovers: Store cooled leftovers in an airtight container in the fridge. They’ll stay good for up to 3 days.
- Freezing: You can freeze the baked dish for up to a month. Just thaw in the fridge overnight and reheat.
- Reheating: Warm it in the oven at 350°F until hot throughout or microwave in short bursts, stirring in between.
With its unique flavor profile, this Miso-Carrot Mac & Cheese is sure to become a new favorite in your recipe collection, blending classic comfort with an innovative twist.
Note: for the carrots, peel and slice them, just barely cover them with water in a saucepan over high heat, then cook until very tender before draining and pureeing in a blender or food processor.
More Tasty Creamy Pasta Recipes
Want more easy pasta recipes to fall in love with? Try these:
- Lobster Ravioli Sauce
- Tuscan Chicken Pasta
- Seafood Pasta with Cream Sauce
- Asiago Tortelloni Alfredo with Grilled Chicken
- Crockpot Lasagna
- Creamy Penne Alfredo
- My favorite Meat Sauce recipe
- Shrimp Pasta with lemon cream sauce
- Lazy Lasagna with Just 3 Ingredients
NEXT READING: 21+ Best Unique Pasta Recipes you absolutely must try.
Miso-Carrot Mac and Cheese
Ingredients
For Macaroni & Cheese
- ¾ lb penne or elbow macaroni
- 4 tbsp butter
- ½ medium onion finely chopped
- 1 clove garlic minced
- 4 tbsp all-purpose flour
- 2 ½ cups milk
- 2 tbsp white miso paste
- 2 ½ cups shredded cheddar cheese or a combination of cheddar and gruyere
- 4 medium carrots peeled and chopped
- ⅛ tsp pepper
- salt to taste
For Topping
- 1 cup fresh breadcrumbs or panko
- 2 tbsp minced fresh parsley or 1 tsp dried
- 1 tsp lemon zest optional
- 2 tbsp melted butter
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees.
Prepare Carrots
- Boil or steam carrots until fork-tender (10-15 mins), then drain and blend until smooth, adding a bit of water if needed for a creamy texture.
Cook Pasta
- Cook pasta in a large pot of salted, boiling water until al dente (for elbow macaroni, that's about 7 minutes, for penne, more like 10). Drain and set aside.
Make Sauce and Assemble
- Meanwhile, melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds. Add flour and cook, stirring constantly, 1 minute. Gradually whisk in milk, a bit at a time.
- Bring sauce to a boil over medium-high heat, then reduce to low and cook until thickened slightly, about 5 minutes.
- Place the miso paste in a small bowl and slowly whisk in about 1/2 cup of the hot sauce until completely blended. Whisk this miso mixture into the rest of the sauce. Add shredded cheese, whisking until smooth. Whisk in carrot puree, pepper, and salt to taste. Add pasta to the sauce and stir to evenly coat. Transfer pasta to a buttered 2 quart (2 litre) baking dish.
Make topping and Bake
- In a medium bowl, combine all topping ingredients and sprinkle evenly over pasta. Transfer dish to oven and bake until topping is golden and sauce is bubbling at edges, about 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
