Gochujang Mac and Cheese

• •8 oz elbow macaroni
• •4 tablespoon unsalted butter
• •2 cloves garlic, minced
• •4 tablespoon all-purpose flour
• •2.5 cup whole milk
• •2 tablespoon gochujang (Korean chili paste)
• •1 tablespoon soy sauce
• •1 teaspoon light brown sugar
• •1 teaspoon rice vinegar
• •6 oz sharp cheddar cheese, freshly grated
• •4 oz Monterey Jack cheese, freshly grated
• • to taste salt
• • to taste black pepper, freshly ground
• •0.5 cup panko breadcrumbs
• •1 tablespoon unsalted butter, melted
• •2 stalks green onions, sliced

Instructions

1. 1

   Preheat oven to 375°F (190°C) if you plan to bake the mac and cheese. Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente. Drain well and set aside.

2. 2

   While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.

3. 3

   Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should be a pale blonde color.

4. 4

   Gradually whisk in the whole milk, a little at a time, until the sauce is smooth and thickened. Bring the mixture to a gentle simmer, whisking frequently.

5. 5

   Stir in the gochujang, soy sauce, light brown sugar, and rice vinegar until well combined. Continue to simmer for 1-2 minutes, allowing the flavors to meld.

6. 6

   Reduce the heat to low. Add the freshly grated sharp cheddar cheese and Monterey Jack cheese in batches, stirring constantly until all the cheese is melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. (Note: Gochujang and soy sauce are salty, so taste before adding too much salt).

7. 7

   Add the cooked and drained macaroni to the cheese sauce. Stir gently until all the pasta is evenly coated.

8. 8

   For a baked version (optional but recommended): Transfer the mac and cheese to a 9x13 inch baking dish. In a small bowl, toss the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle the buttered panko evenly over the top of the mac and cheese.

9. 9

   Bake for 15-20 minutes, or until the topping is golden brown and the mac and cheese is bubbly. If not baking, serve immediately.

10. 10

    Garnish with sliced green onions before serving.

Chef's Tips

• 💡**Adjust Spice Level:** Gochujang varies in heat. Start with 2 tablespoons and add more to taste if you prefer a spicier kick. A pinch of gochugaru (Korean chili powder) can also be added with the gochujang for extra heat and color.
• 💡**Freshly Grated Cheese is Key:** Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty. Grating your own cheese ensures a smoother, creamier sauce that melts beautifully.
• 💡**Don't Overcook the Pasta:** Cook the macaroni to just al dente, as it will continue to cook slightly when mixed with the hot sauce and during baking. This prevents mushy pasta.
• 💡**For a Vegetarian Option:** Ensure your cheese and butter are vegetarian-friendly. Gochujang is typically vegetarian, but always check the label.
• 💡**Reheating:** To reheat leftovers, add a splash of milk or broth to the mac and cheese and gently warm it on the stovetop over low heat, stirring frequently, or in the microwave until heated through. This will help restore its creamy texture.