Miso-Carrot Mac and Cheese
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.
Servings: 6
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
Calories: 639kcal | Carbohydrates: 55g | Protein: 26g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 720mg | Potassium: 364mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1209IU | Vitamin C: 3mg | Calcium: 559mg | Iron: 1mg