Fusion Kitchen · Dinner
Miso and Honey Truffle Mac and Cheese
A globally loved comfort classic, elbow macaroni baked in a white miso and three-cheese béchamel finished with truffle oil and honey.
$
20 minsPrep
40 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
748Calories
38gProtein
42gFat
62gCarbs
8gSugar
6gFiber
856mgSodium
112mgChol
Goes well with
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Instructions
1
Prep
Grate cheddar (100g), gruyère (75g), and finely grate Parmesan (50g). Finely chop chives (8g). Slice garlic (1 clove). Slice tenderstem broccoli lengthwise. Mix panko (40g) with melted butter (10g) and half the Parmesan. Preheat oven to 200°C.
2
Boil
Bring salted water to a rolling boil in a medium pot. Add elbow macaroni (250g), cook 2 minutes less than package directions until al dente. Drain and set aside. While pasta cooks, blanch tenderstem broccoli in boiling salted water 2 minutes until bright green, drain.
3
Build
Melt butter (30g) in a medium ovenproof saucepan over medium heat. Add flour (25g), stir constantly 2 minutes until a pale paste forms. Add warm milk a ladleful at a time, whisking continuously until smooth between additions. Whisk in miso paste (1.5 tbsp), honey (1 tbsp), truffle oil (0.75 tbsp), and Dijon mustard (0.5 tsp).
4
Simmer
Reduce heat to low, stir 3–4 minutes until sauce thickens and coats the back of a spoon. Remove from heat. Stir in cheddar, gruyère, and half the Parmesan until fully melted. Season with salt (0.5 tsp) and white pepper (0.25 tsp). Fold in drained macaroni until evenly coated.
5
Bake
Transfer mac and cheese to a medium baking dish. Scatter panko-butter topping evenly over the surface. Bake 20–25 minutes at 200°C until the top is deep golden and edges are bubbling. Rest 5 minutes.
6
Saute
While mac and cheese rests, heat olive oil (0.5 tbsp) in a small frying pan over medium-high heat. Add sliced garlic, sizzle 30 seconds until golden. Toss broccoli through, season with sea salt flakes and lemon juice (0.5 tbsp).
7
Rest and plate
Scatter chives over the baked mac and cheese. Divide between plates and serve alongside the garlic-dressed tenderstem broccoli.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) elbow macaroni
- 30g (1 oz) unsalted butter
- 25g (0.9 oz) plain flour
- 450ml (1.9 cup) whole milk
- 1.5 tbsp white miso paste
- 1 tbsp honey
- 0.75 tbsp truffle oil
- 100g (3.5 oz) mature cheddar
- 75g (2.6 oz) gruyère
- 50g (1.8 oz) Parmesan
- 0.5 tsp Dijon mustard
- 0.5 tsp fine sea salt
- 0.25 tsp white pepper
- 40g (1.4 oz) panko breadcrumbs
- 10g (0.35 oz) unsalted butter
- 8g (small handful) fresh chives
- 200g (7 oz) tenderstem broccoli
- 0.5 tbsp olive oil
- 1 garlic clove
- 1 pinch sea salt flakes
- 0.5 tbsp lemon juice