This miso mac n' cheese recipe is everything to love about boxed mac n' cheese, but with zero cheese. This recipe is one of my favorites - it's so comforting, so easy and so quick, and you can totally make it dairy free. Plus you'll be SHOOK at how similar it tastes to Annie's - full recipe is below, and let me know what you think if you try it!
INGREDIENTS
1 cup vegetable stock
1 cup milk of choice
4 tbsp unsalted butter or vegan butter
4 tbsp all-purpose flour
2-3 tbsp white miso paste
1 box (16 oz.) pasta shells
Furikake topping:
2 nori sheets
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tsp coconut sugar
½ tsp kosher salt
INSTRUCTIONS
- Mix together the milk and stock in a pourable cup. You might not use it all, but it's good to have on hand.
- Put a dutch oven or deep skillet on medium-low heat. Melt the butter until melted but not sizzling. Add the flour and stir to combine. Cook for 3-4 minutes, making a light roux.
- Add the miso paste and whisk together. Cook for 2 minutes or until the roux is a light gold color.
- Gradually mix in the stock & milk, about 1/4 cup at a time. Stir constantly to maintain a creamy sauce.
- Once the sauce is done, bring a big pot of water to a boil. Salt the water and cook the pasta to al dente.
- While the pasta is cooking, use your hands to crush the nori into small pieces on a baking sheet. Set the oven to 350F, add the sesame seeds, sugar and salt and roast for about 5 minutes or until the sesame seeds are lightly toasted.
- Once the pasta is cooked, scoop the pasta into the skillet with the sauce, stir to combine.
- Top with furikake and serve!
Thank you to Bare Bones Filmmakers for producing this episode. You can see their work here: / barebonesfilmmakers
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24 янв 2022
