Description
Indulge in the ultimate comfort food with this Spicy Gochujang Mac and Cheese Bake! Creamy elbow macaroni meets rich cheddar cheese, all elevated by the bold kick of gochujang. Topped with crunchy panko breadcrumbs, this dish is perfect for cozy gatherings or a satisfying weeknight dinner. Each bite bursts with flavor that will leave everyone at the table asking for seconds!
Ingredients
Scale
- 8 oz elbow macaroni
- 2 tbsp gochujang
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 1 cup panko breadcrumbs
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 350°F (175°C). Bring a large pot of salted water to boil. Cook elbow macaroni until al dente, about 7-8 minutes. Drain well.
- 2. In a saucepan over medium heat, melt the butter until bubbly. Gradually whisk in flour to create a roux, cooking for about 2 minutes.
- 3. Slowly add the milk while whisking until combined. Stir in garlic powder, salt, pepper, and gochujang. Cook until thickened, approximately 5-7 minutes.
- 4. Reduce heat to low and gradually stir in shredded cheddar until melted and creamy.
- 5. Combine cooked macaroni with the cheese sauce until evenly coated, then transfer to a greased baking dish.
- 6. Top with panko breadcrumbs and bake for 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg