When I was a little girl we became members of the American Country Club in Hong Kong. My family and I would spend Sunday lunch there and throughout the years my brother and I went through phases where we would eat the same Sunday meal for months. Come to think of it I really do not know why we thought that was a good idea. My first phase was mac and cheese, followed by margerita pizza, then quesadillas. Somehow I never came around eating mac and cheese again until a few years ago when we started camping regularly. The other day I decided to make my own homemade mac and cheese but with a little Japanese twist: miso and chives.
10oz (300g) of macaroni
4 tbsp. of breadcrumbs
1/2 cup (50g) of butter
1/4 cup (35g) of flour
30oz (90 cl) of milk
1 egg yolk
1+1/4 cup (125g) of comte cheese, grated
4 tbsp. of yellow miso
4 tbsp. of chives
Preheat the oven to 356ºF (180ºC).
Cook the pasta al dente according to the time on the back of the box.
Melt the butter on low heat in a small pot. When it starts foaming a little, add the flour and cook for a minute while continuously mixing, until it starts bubbling.
Remove from heat and slowly add the milk while mixing. Keep mixing on low heat until the mixture starts thickening.
Remove from heat, add the miso and egg yolk and mix.
Let the mixture sit for 5 minutes then add the grated cheese and chives and mix until all the cheese has melted. Add the cheese mixture onto the pasta and mix well. Add salt and pepper.
Butter the sides of the dishes, add the pasta and spread the breadcrumbs on top. Bake in the oven for 35 minutes until the surface is golden.