Description

Gochujang Mac and Cheese is a delicious fusion dish combining creamy, cheesy macaroni with the bold, spicy kick of Korean gochujang. This recipe elevates the classic comfort food by incorporating vibrant flavors and a crunchy panko breadcrumb topping, creating a perfect balance of creamy, spicy, and crispy textures that will delight any mac and cheese lover wanting a flavorful twist.

Ingredients

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Macaroni and Cheese

300 g macaroni pasta
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
Pinch of white pepper

Panko Breadcrumb Topping

1 tbsp avocado oil
2 tbsp salted butter
1 garlic clove, minced
1 cup panko breadcrumbs
1 tbsp minced parsley

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add 300 g of macaroni pasta and cook according to package instructions until al dente. Drain and set aside.
Make the Roux: In a large saucepan, melt 4 tbsp of salted butter over medium heat. Whisk in 4 tbsp of flour and cook for about 2 minutes, stirring constantly until the mixture turns a light golden color to remove the raw flour taste.
Prepare the Cheese Sauce: Slowly whisk in 2 cups of whole milk, continuing to stir until the sauce thickens and becomes smooth. Lower the heat and add 1 cup each of cheddar and white cheddar cheeses, stirring until melted and creamy.
Add the Flavor: Stir in 2 tbsp of gochujang and 2 tbsp of crème fraîche to the cheese sauce. Season with a pinch of salt and white pepper to taste, blending well to incorporate the spicy, tangy flavors.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated with the rich, gochujang-infused cheese mixture.
Prepare Panko Topping: In a skillet, heat 1 tbsp of avocado oil and 2 tbsp of salted butter over medium heat. Add 1 minced garlic clove and sauté briefly until fragrant. Add 1 cup of panko breadcrumbs and cook, stirring frequently, until golden brown and crispy. Remove from heat and stir in 1 tbsp of minced parsley.
Assemble and Bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. Evenly sprinkle the toasted panko breadcrumb topping over the mac and cheese.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the topping is golden and crisp and the mac and cheese is bubbling around the edges.
Serve: Remove from oven and let cool slightly before serving. Enjoy your spicy, creamy, and crunchy Gochujang Mac and Cheese!

Notes

Gochujang Mac and Cheese offers a unique, spicy twist on a classic comfort food that’s both creamy and flavorful.
Adjust the amount of gochujang to suit your spice preference.
The panko breadcrumb topping adds a wonderful crunchy texture that complements the creamy pasta perfectly.
Using a mix of cheddar and white cheddar gives a balanced sharp yet creamy cheese flavor.
Crème fraîche enhances the sauce’s creaminess and adds a subtle tangy note.
This dish is perfect for those who love bold fusion flavors and comfort food.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 5 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 65 mg