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Miso Mac and Cheese with Extra Melt Cheese Sauce

Yield: 5 servings | Serving Size: 1 1/2 cups

Miso Mac and Cheese

Ingredients

  • Japanese Spicy Mayo Ingredients
  • 1/2 cup | Kewpie mayonnaise
  • 2 tablespoons | Chili paste
  • 2 teaspoons | Mirin
  •  
  • Mac and Cheese Ingredients
  • 1 pound | Cavatappi pasta, uncooked
  • 40 ounces (4 1/2 cups) | Land O Lakes® Extra Melt® White Cheese Sauce
  • 5 ounces (1/2 cup) | White miso paste
  •  
  • Bok Choy Ingredients
  • 3 whole | Baby bok choy, cut in half
  • As needed | Vegetable oil
  • 2 teaspoons | Furikake rice seasoning

Preparation

STEP 1

To make mayo, combine mayonnaise, chili paste and mirin in large bowl; mix well to combine. Set aside.

STEP 2

Cook pasta to al dente; drain. Hold warm for service. 

STEP 3

Heat Extra Melt Cheese Sauce and miso paste in large saucepan, stirring frequently. Gently stir in cooked pasta.

STEP 4

Brush bok choy with oil; grill, cut-side down, until tender.

STEP 5

To serve, drizzle Japanese Spicy Mayo over mac and cheese; garnish with half of bok choy and sprinkle of furikake.


Recipe Tips

Tip #1

To easily incorporate miso into cheese sauce, use a food processor before heating through.


Nutritional Information

  • Serving Size1 1/2 cups
  • Calories805 calories
  • Fat 48 grams
  • Sat. Fat 22 grams
  • Trans Fat 1 grams
  • Cholesterol 124 milligrams
  • Sodium 2713 milligrams
  • Carbohydrates 56 grams
  • Dietary Fiber 3 grams
  • Sugars 7 grams
  • Protein 33 grams
  • Vitamin A 1368 IU
  • Vitamin C 14 milligrams
  • Calcium 690 milligrams
  • Iron 2.83 milligrams

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