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:

1. 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.
2. Cook macaroni according to package instructions. Drain, set aside and toss with a small amount of oil to prevent sticking if desired. 
3. 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. 
4. Add the sliced mushrooms and 1 tsp of Kan Koji Paste and cook for 1 min until mushrooms soften, then turn off the heat.
5. 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. 
6. 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. 
7. Turn off the heat and add 1 Tbsp Kan Koji Paste, 1 tsp Katsuo Dashi Powder, and a dash of black pepper.
8. Add cooked macaroni to the pan, mix, and transfer to a greased baking dish. Top with cheese then the Gluten-Free “Panko” Rice Flakes.
9. 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.