Miso Mac and Cheese

1 pound dried pasta, prepared according to package instructions
1 recipe miso mustard cheese sauce, divided (recipe below)
1 cup Panko breadcrumbs, divided
2 whole roasted red peppers, seeded and diced
2 tablespoons olive oil

Preheat oven to 400°

In a large bowl, add the pasta, most of the sauce -reserving 1/2 cup for later use- 1/2 cup of the Panko, and the diced pepper and stir to combine. Add the mixture to an ovenproof casserole and top with the remaining 1/2 cup sauce. Sprinkle the remaining 1/2 cup Panko over-the-top. Drizzle with olive oil evenly over the top.

Bake for 25 minutes, or until the Panko is golden.

Yield eight side dish or four main dish servings

Miso mustard cheese sauce

1/4 cup vegetable oil
1 cup finely diced onion
2 tablespoons of minced garlic
1/4 cup all-purpose flour
2 cups full fat coconut milk
1/4 cup nutritional yeast
2 tablespoons prepared Chinese hot mustard
2 tablespoons mellow white or yellow miso paste
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon sesame oil
1 teaspoon smoked Paprika

To make an onion roux, heat the oil in a pot over medium-high heat. Add the onion and garlic and sauté for about one minute, stirring constantly. Sprinkle in the flour and stir to absorb all the liquid. Continue to stir and cook until the roux is golden in color, about two more minutes.

Carefully add the coconut milk and stir until smooth and the consistency of gravy. Stir in the remaining ingredients.

Keep warm until ready to use, or pour into an airtight container and store in the refrigerator for up to a week.

Yield 3 1/2 cups