Gochujang Mac and Cheese

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Ingredients

Gochujang Mac and Cheese

  • 1 lb macaroni noodles
  • 1/4 cup unsalted butter half a stick
  • 1/4 cup all-purpose flour
  • 3 tbsp gochujang Korean red pepper paste, adjust to spice preference
  • 2 cups whole milk
  • 1 cup shredded gruyere, plus more for topping
  • 1 cup shredded extra sharp cheddar, plus more for topping
  • butter or oil spray for greasing the pan

Spicy Crumb Topping

  • 1/2 cup panko Japanese style bread crumbs
  • 1 tbsp gochugaru Korean red pepper flakes
  • 2 tbsp sesame oil
  • 1 tsp garlic powder

Instructions

  1. Prepare Noodles and Topping by boiling the macaroni noodles, removing them from heat just before they reach al dente (1 minute less than package instructions.) Drain the water and save some of the pasta water.
  2. Combine the spicy crumb topping ingredients. Mix until everything is evenly distributed – shaking it for 10 seconds in a closed container works very well.
  3. In a saucepan, melt the butter over low heat. Whisk in the flour gradually until mixed well.
  4. Add gochujang and continue whisking until it forms a paste.
  5. While whisking, pour in the milk. Gently heat the mixture until it begins to bubble.
  6. Add the shredded cheeses. Continue whisking and cooking until the cheeses are fully melted. Remove from heat and set aside.
  7. Combine the macaroni noodles with the cheese sauce. Mix well, being careful not to crush or tear at the pasta.
  8. Transfer the mac and cheese to a greased baking dish.
  9. Top with extra gruyere and cheddar. Then add the spicy crumb topping.
  10. Bake at 350°F (175°C) for 10-15 minutes until the topping is nice and crisp.