RECIPE:Japanese Style Baked Mac and Cheese
With a rich, creamy white sauce, savory sauteed vegetables and chicken, and crunchy panko and cheese topping, this Japanese-style baked mac and cheese is the perfect comfort food on a cold winter’s day!
Servings: 1-2
Ingredients:
- 75g (~¼ lb) chicken thigh (bite-sized pieces)
- 2 tsp Kan Koji Paste (Savory Salt Miso Paste), divided
- 50g (⅓ cup) macaroni
- ⅓ onion (cut into 2-3mm wide pieces)
- 1-2 shiitake mushrooms (or other mushrooms of choice) (cut into 2-3mm wide pieces)
- 1 tsp of oil
White Sauce:
- 5g (~1 tsp) butter
- 2 Tbsp flour
- 350ml (1½ cups) milk
- 1 Tbsp Kan Koji Paste (Savory Salt Miso Paste)
- 1 tsp Katsuo (Bonito Skipjack Tuna) Dashi Powder
- Black pepper (to taste)
Topping:
- Shredded cheese (as needed)
- Gluten-Free “Panko” Rice Flakes (or panko breadcrumbs) (as needed)
Instructions:
- Pat the chicken dry and place in a plastic bag with 1 tsp of Kan Koji Paste. Massage into the meat and marinate in the fridge overnight.
- Cook macaroni according to package instructions. Drain, set aside and toss with a small amount of oil to prevent sticking if desired.
- Heat oil in a frying pan over medium-low heat. Add the marinated chicken, season with a pinch of black pepper, and sauté for 1 min. Add sliced onions and cook until transparent.
- Add the sliced mushrooms and 1 tsp of Kan Koji Paste and cook for 1 min until mushrooms soften, then turn off the heat.
- To make the sauce, add the butter to the pan. Once melted, sprinkle everything with flour and stir to coat. Cook over low heat for 30-40 sec, stirring constantly.
- Slowly add the milk in thirds, stirring to combine, and return to a simmer between each addition. Bring to a boil and then reduce to a simmer. Cook for 7-8 mins or until thickened.
- Turn off the heat and add 1 Tbsp Kan Koji Paste, 1 tsp Katsuo Dashi Powder, and a dash of black pepper.
- Add cooked macaroni to the pan, mix, and transfer to a greased baking dish. Top with cheese then the Gluten-Free “Panko” Rice Flakes.
- Cook in a toaster oven on high heat or in an oven at 230°C/450°F for 10 mins or until golden brown and bubbling.