Miso Mac & Cheese with Cremont and Crème Fraîche
Servings:
6 servings
prep time:
0 mins
cook time:
15 mins
Total time:
15 mins
Ingredients
-
Vermont Creamery Sea Salt Cultured Butter
1 stick
-
½ cup all-purpose flour
-
1 cup whole fat milk
-
Vermont Creamery Crème Fraîche
½ cup
-
¼ cup white miso
-
Vermont Creamery Cremont, cubed
5 ounces
-
⅔ cup grated Parmesan cheese
-
juice of half a lemon
-
1 pound pasta
-
¼ cup pasta water
optional for topping
-
chili crisp
-
fresh herbs, such as parsley or chives
Directions
- Cook pasta to al-dente, according to package instructions. Drain and set aside 1/4 cup pasta water. Drizzle pasta with olive oil, to keep from sticking.
- Melt butter over medium heat, whisk in flour until combined. Whisk in milk and crème fraîche until smooth.
- Add Cremont, white miso, Parmesan and lemon juice. Whisk to combine. Add pasta water, as needed. Season with salt and pepper.
- Add cooked pasta to sauce and stir to combine. Top with chili crisp or fresh herbs, as desired.
