One-Pot Miso-Mascarpone Pasta

We tried this tonight simply because I found the combination of miso and mascarpone to be so peculiar I figured it had to be either delicious or utterly inedible. Try delicious. Teenager proclaimed that this is what he imagines he’s getting when he’s served bad Mac and cheese in restaurants. We did add the 8 oz of bellas sautéed in butter, to which I added a splash of Sauvignon. Mostly because that’s what I happened to be drinking at the specific moment I thought of it needing an acid.

Just made this tonight, with the mushroom variation. Absolutely incredible, very creamy, really flavorful despite just a few ingredients, and the mushrooms make an excellent addition. I did a variety with maitaki oyster and shiitake. Five stars!

Absolutely excellent. Works with Genmai miso, but 1/3c is best. Can be doped with Parmesan while the mascarpone is being stirred in. Smoked paprika also a good addition.

Just one question: who keeps mascarpone as a regular pantry/fridge ingredient? I’ve literally have only bought it for very specific (and rare) recipes. Not that it won’t be great but I won’t be making this recipe unless I go to the store first.

Great easy dish, perfect for a weekday meal. Did the mushrooms first, as suggested, and folded in spinach at the end, prior to adding sour cream (instead of the suggested mascarpone). Added cut cherry tomatoes as garnish for extra color and acid. Would be great with parsley and peas as well. Next time would cut the salt considerably (miso is already quite salty) or salt to taste at the end prior to serving.

Made this for a dinner party last night, and it received rave reviews. I kept solidly to the recipe, including the mushroom variation. I thought it was perfect as is. I purchased light miso, and used the full 1/2c. It was flavorful without being overpowering. I paired this with a sesame-avocado salad and miso-garlic-soy shrimp. It was a perfect meal, and this is my new favorite style of macaroni and cheese.

This was fantastic! I would do a little less miso next time, maybe 1/3c, because it was really intense. Made it with zucchini and added some lemon zest. Definitely adding this to our recipe book.

This one rocks. Made with brown rice pasta and about half the cheese. You could go for a chili crunch topping or sesame seeds, even.

I am not familiar with miso. Should I buy miso paste for this recipe?

actually fire. mac and cheese asf but the best mac and cheese ive ever had fr fr

Another comment nailed it - this is exactly what a high-end mac & cheese ought to taste like. The recipe is super simple and the results are a creamy umami dish that pairs well with anything slightly acidic. I thought the recommended amount of miso was fine. Dish makes more than 4 servings (I would say 6), since it is so rich.

This was incredibly delicious! I followed the recipe as written other than some extra water for high altitude. I liked the idea of mushrooms with it but the first time out, I wasn’t sure so I sautéed some on the side, with some garlic and sherry vinegar. On the side was perfect.

Great recipe. Works an easy dinner but also would be proud to bring to a friend gathering. I made the version with mushrooms and added some zucchini as well. I only had 6 ounces of marscapone so added 2 oz of ricotta. It's good as is but I can also see adding or complimenting chicken, peas, bacon, salad etc.

Yes -- it's great to have on hand, and you can make things like miso butter (easy recipes here on NYT) and add miso to many soups and other recipes. Two things, though: First, miso is salty, so if you're watching your salt intake, avoid it. Second, be sure you buy white (or possibly yellow) miso for this recipe. Darker types of miso are great, but much stronger in taste and not appropriate for all recipes.

@MmM Oakland -- Check the Ingredient Substitution Guide, under the Ingredients list. So many things you can sub for the mascarpone: cream cheese, sour cream, and more.