# Components:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons white miso paste
06 - 2 tablespoons maple syrup
07 - 2 cups whole milk
08 - 3/4 cup plus 2 tablespoons vegetable broth
09 - 1 tablespoon soy sauce
10 - 1/2 teaspoon freshly ground black pepper
→ Cheese & Topping
11 - 1 cup grated Gruyère or sharp cheddar cheese
12 - 1/3 cup grated Parmesan cheese
13 - 1 cup panko breadcrumbs
14 - 1 tablespoon olive oil
15 - 2 tablespoons chopped parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Grease a large baking dish with oil or butter.
02 - Cook pasta in salted boiling water for two minutes less than the package recommends. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Add chopped onion and sauté until translucent, about five minutes. Stir in minced garlic and cook for one additional minute.
04 - Add miso paste and maple syrup to the saucepan. Cook, stirring, for one minute until aromatic.
05 - Gradually whisk in milk, vegetable broth, soy sauce, and black pepper. Bring the mixture to a gentle simmer, stirring regularly until slightly thickened, about five to seven minutes.
06 - Remove saucepan from heat. Add Gruyère or cheddar cheese and half of the Parmesan. Stir until melted and smooth.
07 - Add the drained pasta to the sauce, stirring until evenly coated. Transfer the mixture to the prepared baking dish.
08 - Mix panko breadcrumbs with olive oil and the reserved Parmesan in a small bowl. Sprinkle the mixture evenly over the pasta.
09 - Bake for twenty minutes, or until the top is golden and bubbling.
10 - Allow pasta bake to rest for five minutes before serving. Sprinkle with chopped parsley if desired.
