Miso Mac & Cheese with Cremont and Crème Fraîche
Vermont Creamery Sea Salt Cultured Butter
½ cup all-purpose flour
1 cup whole fat milk
Vermont Creamery Crème Fraîche
¼ cup white miso
Vermont Creamery Cremont, cubed
⅔ cup grated Parmesan cheese
juice of half a lemon
1 pound pasta
¼ cup pasta water
optional for topping
fresh herbs, such as parsley or chives
- 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.