Gochujang Mac & Cheese
What Koreans call rose sauce has transformed into the trendy "gochujang cream" abroad. Today, I'm going to make mac and cheese using gochujang cream, adding a slightly spicy kick to the rich cheesy flavor that makes it utterly irresistible.
Ingredients
- 200 g Macaroni
- 2 Tbsp Butter
- 1 Tbsp All-purpose flour
- 200 ml Milk
- 1 Tbsp Gochujang If you're worried about it being too spicy, feel free to use 0.5 tablespoons instead.
- 3 Slices Cheddar cheese
- 150 g Mozzarella cheese
- 1 tsp Salt to boil the macaroni
- 0.5 tsp Parsley
Equipment
Method
Boil the macaroni
- Boil the water and add pinch of salt
- Boil the macaroni
Make the sauce
- Melt 2 Tbsp of butter in a pot.
- Once the butter has melted, add 1 Tbsp of flour and mix well.
- When the flour is well combined, pour in a large cup of milk (200ml) and simmer on medium-low heat.
- Add 3 slices of cheddar cheese.
- Add a handful of mozzarella cheese.
- Add 1/2 to 1 Tbsp of gochujang(I like it strong, so I used 1 Tbsp).
Add the macaroni into the sauce
- Add the macaroni into the sauce
Cheese topping
- Once the sauce is thickened, add a generous amount of mozzarella cheese
- Sprinkle parsley on the top.
- Microwave for 3 minutes to melt the cheese
- Using an air fryer or oven will give the cheese a crispier texture
Jal meokgetseumnida.
잘 먹겠습니다.
Nutrition
Calories 1250kcal
Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!
