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This cozy creamy baked pasta has a unique miso-laden béchamel base and a buttery, crushed Ritz cracker and scallion topping. The triple-cheese sauce combines sharp Cheddar, tangy Gruyère and nutty Parmesan, but feel free to use all Cheddar, if preferred. The mac and cheese gets a kick from spicy Dijon mustard, which cuts through the rich sauce. Pasta shells have great pockets for catching the cheesy sauce, but classic macaroni will also work great. Serve the full-bodied dish with a crisp bitter green salad on the side.

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Yield:4 servings

1 pound medium or large pasta shells

Salt and pepper

6 tablespoons unsalted butter (2 tablespoons melted plus 4 tablespoons unmelted)

3 ounces buttery crackers (preferably Ritz), finely crumbled (1 cup)

¼ cup all-purpose flour

4 cups whole milk

2 tablespoons white miso

1 tablespoon Dijon mustard

2 cups/8 ounces coarsely grated sharp Cheddar, preferably aged

1 cup/4 ounces coarsely grated Gruyère or Comté cheese

¼ cup/1 ounce freshly grated Parmesan

1 cup finely chopped scallions (from 3 to 4 scallions), plus more for garnish if desired

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

118 grams carbs; 159 milligrams cholesterol; 1223 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 34 grams saturated fat; 62 grams fat; 1 gram trans fat; 6 grams fiber; 1234 milligrams sodium; 49 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

Cook pasta in a large pot of salted water according to package directions until a few minutes shy of al dente. Drain. 1.

Step 2

Meanwhile, in a medium bowl, combine the melted butter and crackers and mix until well blended. 1.

Step 3

Heat oven to 375 degrees. In a large Dutch oven, melt the remaining 4 tablespoons butter over medium. Add flour and cook, whisking frequently, until well incorporated and flour is no longer raw, about 1 minute. While whisking constantly, add milk in a slow, steady stream. Add miso, season with salt and pepper and bring back to a simmer, whisking occasionally and mashing the miso to help it dissolve. Cook, whisking frequently, until mixture is smooth and slightly thickened, 3 minutes. 1.

Step 4

Turn off heat and add mustard, Cheddar, Gruyère and Parmesan. Whisk until smooth and season with salt and pepper. 1.

Step 5

Add pasta to the cheese sauce and mix well. Stir scallions into the cracker mixture, then scatter it over the top of the pasta in an even layer. Bake until golden brown, 20 minutes. 1.

Step 6

Serve warm in shallow bowls. Garnish with more scallions and pepper, if desired.

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