Gochujang Mac and Cheese
Gochujang Mac and Cheese is rich, creamy, spicy, and ready in 30 minutes. It's a fusion of classic comfort food and bold Korean flavour.
Servings: 4
Calories: 530kcal
Cost: $7
Equipment
- Pot
Ingredients
- 8 oz elbow macaroni or any pasta shape you prefer, 225g
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (plain flour)
- 2 cups whole milk 480ml
- 2 tablespoons gochujang Korean spice paste, more or less to taste
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ cups shredded sharp cheddar cheese 150g
To serve (optional)
- Kimchi
- Sesame seeds
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, usually about 8-10 minutes. Drain the pasta and set aside.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to make a roux (a thick paste).
- Slowly pour in the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, about 3-5 minutes. Whisk in the gochujang paste, salt, garlic powder and onion powder.
- Add the shredded cheddar cheese to the sauce. Stir until the cheese has melted and the sauce is smooth.
- Add the drained pasta to the sauce and stir until the pasta is fully coated with the cheese sauce.
Nutrition
Calories: 530kcal | Carbohydrates: 54g | Protein: 22g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 664mg | Potassium: 381mg | Fiber: 2g | Sugar: 8g | Vitamin A: 813IU | Vitamin C: 1mg | Calcium: 466mg | Iron: 1mg