Miso Mac and Cheese

Ingredients

Miso Butter

• Salted Butter 1/2 cup (1 stick)
• White Miso 2 Tbs

Pasta

• Rotini Pasta 4 cups

Cheese Sauce

• Mild Cheddar grated, 1 cup
• Monterey Jack grated, 1 cup
• Miso Butter 1/2 cup
• Heavy Cream 11/2 cups
• MSG 1 tsp (optional)
• Pepper 1 tsp
• Crispy Fried Onions for garnish (see Note)
• Chives a bunch, finely chopped, for garnish

Note: Crispy fried onions can be found at Asian markets and in the fresh salad sections of many grocery stores.

Cook It

1.  Make the butter: In a small bowl, combine butter and miso and mix until well incorporated. Refrigerate, preferably overnight.
2. Cook the pasta: Bring a medium saucepan of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Drain, then rinse under cold running water. Set aside.
3. Make the sauce: Combine grated cheeses in a bowl.
4. In a large saucepan, melt the miso butter, then add cream and three-quarters of the cheese blend. Heat over medium heat until cheese has melted and the sauce comes together. Stir in pasta, MSG (if using), and pepper.
5. Transfer to a serving dish and garnish with crispy onions, chives, and remaining cheese.

Excerpted from San Diego Cooks: Recipes from the Region’s Favorite Eateries, Bakeries, and Bars by Ligaya Malones. Introductory text slightly abridged. Photography by Deanna Sandoval. Copyright © 2024 by Ligaya Malones and Deanna Sandoval. Recipes copyright © 2024 by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.