Description
Gochujang Mac and Cheese combines the creamy, comforting texture of classic mac and cheese with a spicy Korean twist, thanks to the addition of gochujang. This fusion recipe features elbow macaroni enveloped in a rich cheese sauce enhanced with gochujang paste for bold, savory heat, topped with a crispy panko breadcrumb crust infused with garlic and parsley. Perfect for those who crave traditional comfort food with a flavorful Asian kick.
Ingredients
Scale
Pasta
- 300 g macaroni pasta
Cheese Sauce
- 4 tbsp salted butter
- 4 tbsp flour
- 2 cups whole milk
- 1 cup cheddar cheese, shredded
- 1 cup white cheddar cheese, shredded
- 2 tbsp gochujang
- 2 tbsp crème fraîche
- Pinch of salt
- White pepper to taste
Panko Breadcrumb Topping
- 1 tbsp avocado oil
- 2 tbsp salted butter
- 1 garlic clove, minced
- 1 cup panko breadcrumbs
- 1 tbsp minced parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Make the Roux: In a large saucepan over medium heat, melt 4 tablespoons of salted butter. Once melted, whisk in 4 tablespoons of flour to create a roux. Cook for about 2 minutes, stirring constantly, until the mixture turns a light golden color and loses the raw flour taste.
- Prepare the Cheese Sauce: Gradually whisk in 2 cups of whole milk to the roux, stirring continuously to prevent lumps. Cook the sauce over medium heat until it thickens, about 5-7 minutes. Reduce the heat to low, and stir in the shredded cheddar and white cheddar cheeses until fully melted and smooth. Add 2 tablespoons of gochujang and 2 tablespoons of crème fraîche, mixing well to incorporate the spicy and tangy flavors. Season with a pinch of salt and white pepper to taste.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce, stirring gently to ensure all pasta is evenly coated in the rich, flavorful sauce.
- Prepare the Panko Topping: In a small skillet, heat 1 tablespoon of avocado oil and 2 tablespoons of salted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in 1 cup panko breadcrumbs and cook until the breadcrumbs turn golden and crispy, about 3-5 minutes. Remove from heat and mix in 1 tablespoon of minced parsley.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a baking dish, spreading it evenly. Sprinkle the crispy panko breadcrumb topping over the mac and cheese. Bake uncovered for 20-25 minutes or until the topping is golden brown and the sauce is bubbly.
- Serve: Remove from the oven and let the dish rest for a few minutes before serving. Enjoy your deliciously spicy and creamy Gochujang Mac and Cheese!
Notes
- Gochujang Mac and Cheese is a unique blend of creamy cheesiness with a spicy Korean punch.
- If you prefer less heat, start by adding 1 tablespoon of gochujang and adjust to taste.
- Crème fraîche adds a subtle tang and creaminess, but you can substitute with sour cream if needed.
- For a crunchier topping, broil the panko crumbs for 1-2 minutes at the end of baking, watching carefully to prevent burning.
Nutrition
- Serving Size: 1 cup (approximately 185g)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 65 mg
