Gochujang Mac and Cheese
Ingredients
- 250g macaroni pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 2 heaped tablespoons all-purpose flour
- 3 tablespoons gochujang (Korean hot pepper paste)
- 300ml milk
- 200 grams grated mozzarella
- 2 Tbsp white sesame seeds
- 1 Tbsp black sesame seeds
- 3 Tbsp panko crumbs
- 1 Tbsp sweet chilli flakes/gochugaru
- 1 Tbsp sesame oil
- 1/2 tsp salt
Preparation
Cook macaroni pasta according to package instructions until al dente, then drain
In a saucepan, melt butter over medium heat and sauté minced garlic until fragrant
Add flour to the butter and garlic mixture to form a roux, stirring for about 1 minute
Stir in gochujang paste until well combined
Gradually whisk in milk and cook until the sauce thickens
Add grated mozzarella cheese and salt, stirring until the cheese melts and the sauce is smooth
Mix the cooked pasta with the sauce until evenly coated
Transfer the mixture to a baking dish and top with panko crumbs, white and black sesame seeds, and sweet chilli flakes
Drizzle with sesame oil and bake in a preheated oven at 180°C (350°F) until the topping is golden and crunchy, about 15-20 minutes
