Sort ingredients
phillych3zst3ak
QR Code
Listen
Pdf
Boil your macaroni two minutes before al dente, then rinse under cold water and set aside.
In a pan, melt butter over medium heat. Add the flour and stir until fully combined to form a roux.
Add the gochujang and stir until it’s evenly mixed into the roux.
Gradually pour in the milk in three stages, stirring thoroughly after each addition to keep the mixture smooth.
Once all the milk is incorporated, add your cheese and stir until fully melted into a creamy sauce. Season with salt and pepper to taste.
Add the cooked macaroni and stir until evenly coated. If the sauce feels too thick, add a splash more milk to loosen it up.
Transfer the macaroni to an oven-safe dish, top with extra cheese, and bake at 400°F (200°C) for 15 minutes until bubbly and golden.
Serve warm and optionally garnish with parsley.