I have never used miso and made this recipe many times. I use tahini and coconut aminos instead. I think it’s still delicious! See my comment below from awhile back- “ substituted 1 TBSP tahini and 1 TBSP coconut aminos for the white miso paste”

So pleased you enjoyed it Emilie!

It doesn't really matter to be honest. I usually just microwave one or cook them in my Instant Pot. If you've got the oven on for something else you could pop it in there. Boiled would be fine too though.

The miso is really what makes this sauce so good. It won't be at its best without it and there's really nothing else you could use instead. If it makes a difference, because miso is fermented and high in salt, it keeps for months and months in the fridge. The brand I buy says it lasts for up to a year. Hope that helps!

Thank you for pointing out the milk increase...I see you've doubled it. I always added more too!
I do regularly go back to recipes, especially when referring them to people (which is often done with this recipe!) Congrats on such a winner.
I will put in another plug for giving a weight measurement on the miso...I think I made that suggestion a few years ago!
Love your site... I find great items here that are different than everywhere else. Congratulations.

Yes, it got an update at the beginning of the year. The recipe was improved slightly (just a little more milk in the sauce I think was the only difference) and the method is simpler as you've noticed. As per the instructions the butter goes in the blender with all of the sauce instructions.
I do constantly go back to my old recipes and update them if I find better ways of making them so it's worth checking on your favourites from time to time!
I'm so pleased you're enjoying the recipe!

For freezing, I actually recommend just freezing the sauce, and then making your pasta fresh. Cooking pasta doesn’t take long, and meanwhile takes less room in your freezer.

I do have a question though...I had saved this recipe on my computer and used it there. Today when I came back to your site, I realized you had changed the steps! It’s no longer necessary to precook the cheese sauce before mixing with pasta and then baking? Now it’s even easier (that’s dangerous!)

So when do you add the butter now?