Miso Mac and Cheese with Mushrooms

• 1 teaspoon extra-virgin olive oil
• 2 ounces cremini, button, or other mushrooms, chopped (about 1 cup)
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1/4 cup whole or low-fat milk
• 2 ounces sharp Cheddar cheese, grated (about 1/3 cup)
• 2 teaspoons white miso
• 2 ounces (about 3/4 cup dry) elbow macaroni, cooked and drained
• Freshly ground black pepper
• 3 tablespoons Japanese-style panko

1. Pour the oil into a small saucepan over medium heat.
2. When it shimmers, add the mushrooms.
3. Cook, stirring occasionally, until the mushrooms release their liquid and start to soften, about 5 minutes.
4. Line a plate with paper towels, and use a slotted spoon to transfer the mushrooms to the plate.
5. Pour off and discard the liquid and oil from the saucepan, and wipe it out.
6. In the same saucepan, melt the butter.
7. When its foam subsides, whisk in the flour until smooth.
8. Cook, stirring, until the mixture thickens a bit and the raw flour taste is gone, 2 to 3 minutes.
9. Add the milk, cheese, and miso and stir until the cheese melts.
10. Add the macaroni and mushrooms, stir to thoroughly combine, and remove from the heat.
11. Season generously with black pepper.
12. Preheat the broiler with the rack set 4- to 5 inches from the flame or element.
13. Oil a small baking dish.
14. Transfer the macaroni mixture to the prepared baking dish and sprinkle the panko crumbs on top.
15. Broil until the panko crumbs have browned, 1 to 2 minutes.
16. Remove from the broiler, let cool slightly, spoon onto a plate, and eat.

extravirgin olive oil, cremini, unsalted butter, flour, milk, cheddar cheese, white miso, elbow macaroni, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/miso-mac-and-cheese-with-mushrooms-382569 (may not work)