Miso Mac and Cheese

1 pound elbow pasta

1 tablespoon olive oil

2 containers (3½ ounces each) shiitake mushrooms, thinly sliced, for 2 cups

8 ounces creme fraiche

3 tablespoons sweet white miso

1½ cups grated parmesan cheese

1½ cups shredded cheddar cheese

1 teaspoon garlic powder

¼ teaspoon hot sauce

Salt and ground black pepper

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve ¼ cup of the cooking water, then drain and set aside.

Meanwhile, in a large, deep skillet over medium, heat the oil. Add the mushrooms and saute until well browned, about 6 to 7 minutes. Move the skillet off the heat.

In a small bowl, mix together the creme fraiche and miso, then stir that and the parmesan, cheddar, garlic powder and hot sauce into the mushrooms.

Once the cheese has melted, add the drained pasta. Mix, drizzling in some of the reserved pasta cooking water to get desired consistency, until the pasta is coated. Season with salt and pepper.

Serves six.

@Recipe nutrition:Nutrition values per serving: 519 calories, 14 g fat (6 g saturated), 70 g carbohydrates, 4 g fiber, 30 g protein, 26 mg cholesterol, 1,058 mg sodium.

J.M. Hirsch, The Associated Press