Miso has the power to add umami to all kinds of dishes, and mac and cheese is no exception. Chef Chris Rogienski of Charlotte, North Carolina’s Supperland—one of our 10 Best New Restaurants of 2022—notes that the state is also home to the largest organic miso company in the world (American Miso Company). That connection sparked a desire to do a spin on traditional mac and cheese, using miso to boost the cheesy intensity of the dish.
At the restaurant, Rogienski serves miso cream on top of the mac and cheese, but here we have simplified his approach to only include miso in the cheese sauce itself. We are big fans of his stovetop approach to the iconic dish, which maximizes sauciness, and includes other flavor enhancers like garlic powder and a touch of red pepper flakes. It embodies the blending of traditional and modern approaches that makes this and every other dish at Supperland so compelling.
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Ingredients
4 servings
12
oz. conchigliette (small shells)
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
3
cups whole milk
2
Tbsp. white miso
1
tsp. garlic powder
½
tsp. freshly ground black pepper
½
tsp. crushed red pepper flakes, plus more for serving
4
Tbsp. unsalted butter
½
cup (63 g) all-purpose flour
8
oz. sharp yellow cheddar, coarsely grated
Preparation
Step 1
Cook 12 oz. conchigliette (small shells) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (do not rinse pasta). Spread pasta out on a rimmed baking sheet and set aside.
Step 2
Whisk 3 cups whole milk, 2 Tbsp. white miso, 1 tsp. garlic powder, ½ tsp. freshly ground black pepper, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. crushed red pepper flakes in a small saucepan to combine, then bring to a simmer over medium-high heat.
Step 3
Meanwhile, melt 4 Tbsp. unsalted butter in a large pot over medium-low heat. Sprinkle ½ cup (63 g) all-purpose flour over and cook, whisking constantly, until combined and mixture is foaming but still very pale, about 4 minutes.
Step 4
Whisking constantly to prevent lumps from forming, very gradually pour in 1¼ cups hot milk mixture, then cook, still whisking constantly, until smooth. Add remaining milk mixture and whisk again until smooth. Add 8 oz. sharp yellow cheddar, coarsely grated, and ½ cup pasta cooking liquid and cook, whisking, until cheese is melted and sauce is smooth once more. Add reserved pasta and stir, adding more pasta cooking liquid to loosen sauce if needed, until pasta is well coated.
Step 5
Transfer macaroni and cheese to a large shallow bowl or dish and sprinkle with more crushed red pepper flakes.
