Spicy Gochujang Corn Mac & Cheese
Equipment
Ingredients
Pasta & Sauce
macaroni
380 g
unsalted butter
60 g
plain flour
60 g
milk
1000 ml
gochujang
4 tbsp
mature cheddar
200 g
gruyère
200 g
sweetcorn
400 g
toasted sesame seeds
2 tbsp
crispy onions
2 tbsp
Instructions
Cook the pasta
Bring a large pan of well-salted water to the boil and cook the macaroni for 2 minutes less than packet instructions. Reserve a large mugful of pasta water before draining.
Preheat the oven
Preheat the oven to 160°C while preparing the sauce.
Make the roux
Melt the butter in a large wide saucepan over medium heat. Add the gochujang and cook for a couple of minutes until fragrant and beginning to caramelise. Stir in the flour and cook out for a minute or two until the mixture comes together.
Build the sauce
Add the milk in small batches, whisking constantly and allowing each addition to fully incorporate before adding the next. Bring to a gentle simmer until thickened into a smooth, thick béchamel.
Finish the sauce
Remove from heat and grate in the cheddar and gruyère, reserving a small handful of both for the top. Whisk until melted. Season generously with salt and pepper.
Finish the mac
Fold the drained macaroni and sweetcorn into the sauce. Loosen with a splash of pasta water until the sauce coats the pasta without being too thick. Taste and adjust seasoning.
Bake
Scatter over the reserved cheese, sesame seeds and crispy onions and bake for a few minutes until the cheese is melted and the top is very lightly coloured. Serve immediately with a sharp green salad.
Original recipe
Storage
Best served fresh. If reheating from frozen, thaw overnight in the fridge first.
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