Spicy Gochujang Korean Mac & Cheese

450g macaroni

The Spicy Cheese Sauce

• 4 tbsp butter
• 4 tbsp plain flour
• 1 tsp mustard
• 500ml milk
• 150g red leicester, grated
• 150g cheddar cheese, grated
• 200g mozzarella cheese, roughly torn
• 2 tbsp gochuchang

The Chilli Oil

• 1 spring onion, finely chopped
• 2 tbsp Korean chilli flakes (Gochugaru)
• 3 tbsp vegetable oil
• 1 tbsp sesame seeds
• 1 tbsp black sesame seeds
• 2 tbsp light soy sauce

Boil your pasta for 6 minutes and set aside while you make the sauce. Melt the butter in a large pot, then add the plain flour. Once a paste is formed add the mustard and keep stirring. When you’ve got a smooth, thickened paste, add the gochujang paste and mix. Now add the milk gradually, followed by the mozzarella, cheddar and red leicester (saving some of the grated cheeses for the topping).

If you have one, place the sauce into a korean stone bowl, but any ceramic bowl will do. Mix the pasta in and sprinkle the rest of the grated cheese and some panko breadcrumbs over the top. Pop that in the oven at 200°C for 15 - 20 minutes.

To make the chilli oil, mix all of the ingredients together in a bowl and heat up the oil in a pan. Pour the hot oil over the ingredients. Mix well and then add the soy sauce.

When ready, serve up the mac and cheese with a drizzle of chilli oil over the top. Enjoy!