the MVPS of Umami

Often playing a supporting role to salty, sour, sweet, and bitter, UMAMI, also known as the FIFTH TASTE, infuses dishes with SAVORY, meaty flavor. We cast a few SUPERSTAR ingredients to give rich umami flavor top billing in this ensemble of mains, sides, and even (SURPRISE!) a dessert.

- EMILY TEEL

Miso Mac & Cheese with Tomato Croutons

White miso is fermented for up to two months and has a mild, delicate flavor and an almost nutty sweetness to it.
START TO FINISH 30 min.

1. For croutons, preheat oven to 350°F. Line a large baking sheet with parchment paper.

2. In a medium bowl whisk together 3 Tbsp. olive oil, the tomato paste, thyme, ½ tsp. garlic powder, and ½ tsp. each salt and black pepper. Add bread cubes; toss to coat. Spread evenly on prepared baking sheet. Bake, stirring once, until lightly golden, 12 minutes.

3. Cook pasta according to package directions. Drain, reserving 1 cup of the pasta cooking water.

4. Meanwhile, in a large pot melt butter over medium-low. Sprinkle in flour; cook, whisking constantly, until pale golden and just starting to smell nutty, 2 to 4 minutes. Whisk in miso paste.

Miso Mac & Cheese with Tomato Croutons

Whisking miso-the salty, pleasantly funky fermented soybean paste-into the white sauce amps up the savory flavor in this gooey stove-top mac. Croutons glazed with umami-rich tomato paste and thyme deliver crunch and even more oomph.

5. Slowly drizzle warm milk into pot, whisking constantly. Cook and stir until slightly thickened, 1 minute. Stir in 1/2 tsp. each salt and black pepper and the remaining 2 tsp. garlic powder. Whisk in cheddar and American cheeses until melted and sauce is smooth.