Alright, apron on. Let’s cook.

Bring a pot of salted water to a rolling boil. Toss in the macaroni. Stir once or twice — don’t let it stick.

Cook till al dente (a little firm to the bite). Drain but — and this is important — don’t rinse. That starch helps the sauce cling.

In your saucepan, melt the butter over medium heat.

Once it’s melted and a little bubbly, sprinkle in the flour.

Whisk like you mean it. You’ll get a thick paste — that’s your roux. Cook for a minute or so to get rid of the flour taste.

Now — slowly pour in the milk while whisking constantly. Go slow, otherwise you’ll get lumps.

After a few minutes, it’ll turn smooth and slightly thick. That’s your sauce base.

Lower the heat. Stir in the miso until it melts right into the sauce. It’ll smell… amazing.

Then add your sriracha, garlic powder, and pepper.

Taste it. Too mild? Add more spice. Too salty? Add a splash of milk. You’re in charge here.

Now, gradually stir in the shredded cheese — a handful at a time.

It’ll turn glossy, rich, and velvety. Like, dangerously good-looking for a cheese sauce.

Pour your cooked pasta into that sauce and stir till every piece is coated.

If it’s too thick, add a tiny bit of milk. If it’s too thin, simmer for another minute.

And honestly? You could stop right here. Eat it straight from the pot. I won’t judge.

If you want a golden crust (and you do), transfer everything into an oven-safe dish.

Top with breadcrumbs and maybe a sprinkle of cheese.

Broil for about 5 minutes — just until bubbly and golden.

When it’s done, give it a minute to rest. I know, it’s hard. But molten cheese burns — I’ve learned the hard way.