Miso Macaroni and Cheese

By Chris Rogienski · bonappetit.com

30 min4 servings

Creamy miso-spiked mac and cheese with sharp cheddar, garlic, and a hint of heat.

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12 oz. / 340 g conchigliette (small shells)	Cook pasta in salted water until al dente	Drain pasta, reserve 1 cup cooking liquid				Fold in cooked pasta, loosen with more cooking liquid if needed	Transfer to bowl, sprinkle with red pepper flakes
1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt (for pasta water)
720 ml whole milk, divided	Whisk milk, miso, garlic powder, pepper & red pepper flakes	Bring milk mixture to simmer over medium-high heat	Gradually whisk in 1 1/4 cups hot milk mixture	Whisk in remaining milk mixture until smooth	Stir in cheddar & 1/2 cup pasta cooking liquid until melted
2 Tbsp. white miso
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes, plus more for serving
4 Tbsp. / 57 g unsalted butter	Melt butter, whisk in flour, cook 4 min until foaming
63 g all-purpose flour
8 oz. / 227 g sharp yellow cheddar, coarsely grated
240 ml pasta cooking liquid, divided
crushed red pepper flakes (for serving)

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