Description
Gochujang Mac and Cheese is a delightful fusion dish that combines the creamy, comforting classic mac and cheese with the spicy, savory kick of Korean gochujang. Made with a blend of cheddar and white cheddar cheeses, enriched with gochujang and creme fraiche for tang and heat, and topped with a crispy panko breadcrumb crust flavored with garlic and parsley, this recipe offers a unique twist on a beloved comfort food favorite.
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 creme fraiche
- 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 and set aside.
- Make the Roux: In a large saucepan, melt 4 tablespoons of salted butter over medium heat. Once melted, whisk in 4 tablespoons of flour to form a roux. Cook, whisking constantly, for about 2 minutes until the mixture is bubbly and lightly golden, but not browned.
- Add the Milk: Gradually pour in 2 cups of whole milk while whisking to prevent lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, approximately 5 to 7 minutes.
- Incorporate Cheese and Gochujang: Reduce heat to low and add 1 cup cheddar cheese and 1 cup white cheddar cheese to the sauce. Stir until melted and smooth. Then, whisk in 2 tablespoons of gochujang and 2 tablespoons of creme fraiche to add a spicy, creamy depth. Season with a pinch of salt and white pepper to taste.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat all the pasta evenly with the spicy cheese mixture.
- 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 sauté for about 1 minute until fragrant but not browned. Add 1 cup of panko breadcrumbs and cook, stirring frequently, until golden and crispy, about 3 to 5 minutes. Remove from heat and stir in 1 tablespoon of minced parsley.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a baking dish. Evenly sprinkle the prepared panko breadcrumb topping over the pasta. Bake in the preheated oven for about 20 minutes until the topping is golden and crispy, and the cheese sauce is bubbling around the edges.
- Serve: Remove from the oven and let the dish rest for a few minutes before serving. Enjoy the warm, creamy, and spicy gochujang mac and cheese with its crunchy topping.
Notes
- Gochujang Mac and Cheese is a fantastic fusion dish that adds an exciting spicy twist to the traditional creamy comfort food.
- If you prefer less heat, reduce the gochujang amount to 1 tablespoon.
- Use freshly grated cheese for a smoother melt and better flavor.
- The panko breadcrumb topping adds a delightful crunch that contrasts wonderfully with the creamy pasta.
- This dish can be made ahead and reheated, though topping crispiness is best fresh from the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 65 mg
