Bok Choy Miso Mac & Cheese

April 06, 2022

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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