Gochujang Cream Cheese Mac and Cheese
Equipment
Ingredients
Pasta
elbow macaroni (dry)
113 g
Sauce
American cheese
3 slice
Colby Jack cheese
1 slice
cream cheese
2 tbsp
gochujang
1 tbsp
heavy cream
240 ml
cheddar cheese (shredded)
100 g
mozzarella cheese (shredded)
60 g
garlic powder
1 tsp
onion powder
0.5 tsp
paprika
0.25 tsp
black pepper
0.25 tsp
salt
1 pinch
Toppings
shrimp (grilled)
150 g
steak (sliced)
150 g
parsley (chopped)
2 tbsp
Instructions
Cook the macaroni
Cook elbow macaroni in salted water until al dente, then reserve ½ cup pasta water and drain.
Melt the cheese base
In a pan over low heat, melt American cheese, Colby Jack cheese, cream cheese, and gochujang with garlic powder, onion powder, paprika, black pepper, and salt until smooth.
Add cream and macaroni
Pour in heavy cream and add the cooked macaroni, stirring until evenly coated.
Add shredded cheeses
Add half the shredded cheddar and mozzarella, stirring until melted and silky. Loosen with reserved pasta water if too thick.
Melt the topping cheese
Sprinkle remaining shredded cheddar and mozzarella over the top, cover and cook until melted.
Add toppings and serve
Top with grilled shrimp and sliced steak, then garnish with chopped parsley and freshly cracked black pepper.
Original recipe
Storage
Best enjoyed fresh. Reheat gently to maintain creamy texture.
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