Gochujang Mac and Cheese
Recipe by Mariah Winter
Mariah Winter’s (@mariahwinterr) take on classic mac and cheese with a twist!
3-4
What You'll Need
Ingredients
- 8 ounces (roughly 2 cups) uncooked elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup cheddar cheese
- 1/2 cup mozzarella cheese
- 2-3 tablespoons Gochujang (or more to taste)
- .5 teaspoon mustard (optional)
- Salt + Pepper to taste
Topping Ideas:
- Fried egg
- Korean Corn cheese
- Chili Oil
- Furikake or Sesame Seeds
Directions
Step 1
Bring your Perfect Pot full of water to boil. Generously salt. Add macaroni and cook according to package instructions or till al dente. Strain and set aside.
Step 2
Now begin the roux base. In your Always Pan over medium heat, add the butter and heat till melted. Sprinkle the flour over the melted butter. Mix together to create the roux base. Constantly stir for ~3 minutes, till the mixture is light brown.
Step 3
Slowly pour in milk while constantly whisking, this will create a béchamel sauce. Be sure to constantly whisk while waiting for sauce to thicken enough to coat the back of a spoon (2-4 mins).
Step 4
Add the gochujang, and mustard (optional). Mix till both are fully incorporated. Add the cheeses, preferably in batches, and mix until melted. Add salt and pepper to taste. This is a good time to add more gochujang if you think your sauce needs it. Add the macaroni and mix until fully incorporated with the cheese sauce. Add your favorite toppings or serve as is and enjoy!