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Gochujang Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 147 reviews
  • Author: Jaden
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Korean-American Fusion
  • Diet: Vegetarian

Description

Gochujang Mac and Cheese is a creamy, cheesy classic mac and cheese recipe with an exciting Korean twist, incorporating spicy and savory gochujang for a unique flavor boost. This dish is perfect for those who love the comfort of traditional mac and cheese but want an exciting umami kick. The crunchy panko breadcrumb topping adds a delightful texture contrast to the smooth, rich pasta.

Ingredients

Scale

Macaroni and Cheese Base

  • 300 g macaroni pasta
  • 4 tbsp salted butter
  • 4 tbsp flour
  • 2 cups whole milk
  • 1 cup cheddar cheese
  • 1 cup white cheddar cheese
  • 2 tbsp gochujang
  • 2 tbsp creme fraiche
  • 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

Instructions

  1. 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 and set aside.
  2. Make the roux: In a large saucepan, melt the 4 tablespoons of salted butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly to form a smooth paste without browning.
  3. Add the milk: Gradually whisk in the 2 cups of whole milk, continuing to stir until the mixture thickens and becomes a smooth béchamel sauce, about 5-7 minutes.
  4. Add the cheese and seasonings: Remove the sauce from heat and stir in the cheddar cheese, white cheddar cheese, gochujang, and creme fraiche. Stir until the cheese is fully melted and the sauce is creamy. Season with a pinch of salt and white pepper to taste.
  5. Combine pasta and sauce: Add the drained macaroni pasta to the cheese sauce and mix well to coat all the pasta with the spicy, creamy sauce.
  6. Prepare the panko topping: In a small skillet, heat avocado oil and 2 tablespoons of salted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the panko breadcrumbs and cook, stirring frequently, until golden brown and crispy. Remove from heat and stir in the minced parsley.
  7. Assemble and bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese to an oven-safe dish. Evenly sprinkle the toasted panko breadcrumb mixture on top. Bake in the oven for about 20 minutes, or until the topping is golden and crispy and the mac and cheese is bubbly.
  8. Serve: Remove from oven and let cool slightly before serving. Enjoy your spicy, creamy gochujang mac and cheese!

Notes

  • Gochujang Mac and Cheese adds a delicious Asian-inspired kick to the traditional comfort dish.
  • The panko breadcrumb topping gives a satisfying crunch and depth of flavor with garlic and parsley.
  • Using a mix of cheddar and white cheddar cheeses balances sharpness and creaminess perfectly.
  • This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 450
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 65mg

Find it online: https://yummyhere.com/gochujang-mac-and-cheese-recipe/