Bok Choy Miso Mac & Cheese
In this recipe, white miso paste gives this comfort meal a savory punch of umami and a slight funk to the smooth, creamy sauce studded with our tender bok choy. This sauce is perfect for Sfoglini pasta, but we can also imagine this decadent sauce drizzled over a plate of steamed broccoli or cauliflower.
Ingredients:
2 heads Local Roots bok choy
2 cloves garlic
2 Tbsp. Local Roots unsalted butter
2 Tbsp. Local Roots all purpose flour
1 ½ cups Local Roots whole milk
2 Tbsp. white miso
1 cup cheddar cheese, shredded
2 cups Local Roots cavatelli
Salt for pasta water
Directions:
1. Cut the base of the bok choy at its root, so that its leaves separate. Wash each leaf individually, then slice thinly. Peel and mince garlic.
2. Start a large pot of salted water boiling. In a medium saucepan, melt 2 Tbsps. butter.
3. Sauté minced garlic and bok choy in butter for 5-7 minutes over medium-high heat, or until the bok choy has released most of its water. Add in 2 Tbsps. flour and cook until flour is toasted, about 2-3 minutes.
4. Gradually add in whole milk a splash at a time, stirring constantly to prevent lumps. When milk is added and the sauce is smooth, stir in 2 Tbsps. white miso.
5. When water is boiling, add in the pasta, stirring occasionally to prevent sticking.
6. Sprinkle in shredded cheese, stirring after each addition to create a smooth sauce.
7. When pasta is 1 minute from al dente, reserve 1 cup of pasta water, then drain the pasta. Add drained pasta to cheese sauce, then stir. Cook for another 1-2 minutes, until sauce is thickened enough to cling to each noodle. Serve.
Recipe by Local Roots contributor Irena Huang / @irena__huang
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