Gochujang Mac Cheese: 7 Steps to Spicy Comfort

Gochujang Mac and Cheese is a delicious fusion dish combining creamy, cheesy macaroni with the bold, spicy kick of Korean gochujang.

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Bring a large pot of salted water to a boil. Add 300 g of macaroni pasta and cook according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 4 tbsp of salted butter over medium heat. Whisk in 4 tbsp of flour and cook for about 2 minutes, stirring constantly until the mixture turns a light golden color.
Slowly whisk in 2 cups of whole milk, stirring until the sauce thickens and becomes smooth. Lower the heat and add 1 cup each of cheddar and white cheddar cheeses, stirring until melted and creamy.
Stir in 2 tbsp of gochujang and 2 tbsp of crème fraîche. Season with a pinch of salt and white pepper to taste.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
In a skillet, heat 1 tbsp of avocado oil and 2 tbsp of salted butter over medium heat. Add 1 minced garlic clove and sauté until fragrant. Add 1 cup of panko breadcrumbs and cook until golden brown.
Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. Evenly sprinkle the toasted panko breadcrumb topping over the mac and cheese.
Place the baking dish in the oven and bake for 20-25 minutes until the topping is golden and crisp.
Remove from oven and let cool slightly before serving.