Gochujang Mac and Cheese

• portions: 4
• temps actif: 1 hour
• temps total: 1 hour

Ingrédients

• 1 tsp neutral oil

• 4 tbsp butter

• 4 tbsp flour

• 1 tsp mustard

• 2 tbsp gochujang (or more if you want it punchy. I used 2 but I’m going to try 3 or 4 next time as I like bold flavours)

• 500ml milk (I used oat)

• 1 spring onion or red onion( if have both topped with green, cook with

• 2 tsp minced garlic

• 1 tsp Miso paste

• 1 ball mozzarella

• 500g macaroni

• 350g cheddar (I used cathedral city extra mature)

• More cheese for topping

• 2 tbsp nutritional yeast

• Crispy fried onions (for the topping)

• Chilli oil (for topping)

Instructions

1. Cook your pasta according to packet instructions packet

2. Meanwhile, in a frying pan, cook the white part of the spring onions & minced garlic on a medium heat for a few mins then set aside

3. Place a pan over medium heat and add the butter, stir until melted

4. Add flour and stir for a few secs - it will become quite thick so keep stirring

5. Slowly add the milk, stirring as you go, whisking until smooth

6. Add, mustard, miso paste & gochjujang paste

7. Add your grated cheese slowly, add chopped mozerella stirring continuously Add pasta water

8. Add your cooked pasta, nutritional yeast, spring onions and garlic

9. Mix it all together

10. Place the mixture in an oven proof dish, top with extra cheese as well as crumbled crispy onions

11. Bake for 13-15 minutes at 210 degrees

12. Top with the green part of the spring onions and chilli oil (optional) and serve