Scallion-Miso Mac and Cheese – The New York Times

This Is my scallion-miso mac and cheese. What makes this one special is the buttery cracker topping. The miso adds depth to the sauce without making it too heavy, and adds just a touch of sweetness to balance the salty cheese. It’s important to add the cheese off of the heat. If the mixture gets too hot, it could cause the cheese to separate or become stringy. Sprinkle the topping evenly over the pasta and bake the mac and cheese until it’s golden and bubbling. Serve warm, topped with scallions and black pepper.