Mac and cheese is the ultimate comfort food, and with a Japanese twist, it becomes even more irresistible. Creamy, cheesy, and packed with umami flavors from miso and shiitake mushrooms, this stovetop mac and cheese is sure to satisfy your cravings.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the sliced shiitake mushrooms and sauté until they start to brown and become tender.
Sprinkle the flour over the mushrooms and butter, and stir continuously for about 1 minute to create a roux.
Gradually pour in the milk while whisking constantly to avoid any lumps. Continue cooking and stirring until the mixture thickens, about 3-4 minutes.
Lower the heat to low and add the shredded cheddar cheese, miso paste, and soy sauce to the saucepan. Stir until the cheese is melted and all the ingredients are well combined. Season with salt and black pepper to taste.
Add the cooked macaroni to the saucepan and stir until it is evenly coated with the cheese sauce.
Continue cooking for an additional 2-3 minutes, stirring occasionally, until the mac and cheese is heated through.
Serve the miso and shiitake stovetop mac and cheese hot, garnished with chopped green onions if desired.
This Japanese fusion mac and cheese combines the rich, creamy texture of traditional mac and cheese with the umami flavors of miso and shiitake mushrooms. The miso adds depth and complexity to the cheesy sauce, while the sautéed shiitake mushrooms bring earthy and savory notes to each bite. It's a comforting dish with a unique twist!
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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