Gochujang Mac and Cheese
Gochujang Mac and Cheese. This might sound unusual, but I promise you're in for a surprise. Gochujang, the Korean fermented chili paste, brings a depth of flavor and a touch of heat that pairs perfectly with the rich, creamy cheese sauce. This is a fusion twist that I'm sure will make your friends and family second-guess regular old mac and cheese. So, let’s get cooking.
Ingredients
Main Ingredients:
- 3/4 cup uncooked elbow pasta
- ¾ cup cheddar cheese shredded
- ¾ cup mozzarella cheese shredded
- ½ cup smoked gouda cheese shredded
- 2 tbsp butter
- ½ cup heavy cream
- 1 cup milk
- 1 ½ tbsp gochujang
- ½ tbsp onion powder
- 1 tbsp minced garlic
Seasoning:
- ¼ tsp white pepper
- ¼ tsp salt
Instructions
Cook the Elbow Pasta:
- Start by cooking the elbow pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Cheese Mixture:
- In a bowl, combine the shredded cheddar, mozzarella, and smoked gouda cheese. Set aside about ¼ cup of this cheese mixture for topping later.
Make the Gochujang Cream Sauce:
- In a large pan or skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for about a minute until fragrant.
- Stir in the gochujang, cooking for another minute to let the flavors meld.
- Pour in the heavy cream, milk, and onion powder, stirring continuously until well combined.
Add the Cheese:
- Gradually add ¾ of the cheese mixture to the pan, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
- Season with white pepper and salt, adjusting to taste.
Combine with Pasta:
- Add the cooked elbow pasta to the cheese sauce, tossing to coat evenly.
Assemble and Broil:
- Preheat your oven’s broiler.
- Transfer the mac and cheese mixture to a casserole dish.
- Sprinkle the reserved cheese mixture on top.
- Place the casserole under the broiler for 6-8 minutes, or until the cheese is golden and bubbly.
Serve and Enjoy
- Once out of the oven, let it cool for a minute or two before serving.
- Garnish with a sprinkle of chopped green onions or parsley for an extra pop of color and flavor.
Tried this recipe?Let us know how it was!