Gluten-Free Gochujang Mac 'n' Cheese
East meets West with this cheeky Korean US fusion - Gochujang Mac 'n' Cheese. This spiced up version of the American classic is seasoned with flavoursome, fermented Korean chili paste for a fun twist on the beloved original.
- Contains Dairy
- Contains sesame
- Contains milk
- Contains Soy
Ingredients
For the pasta:
- 0.22 gallons boiling water
- 14oz gluten-free macaroni or penne
For the cheese sauce:
- 1oz butter
- 1oz gluten-free plain or bread flour
- 21fl. oz milk of choice
- 1 1/2 - 2 tbsp gochujang paste
- 3oz grated gruyere
- 3oz grated mature cheddar
- 1oz grated mozzarella
- 1oz grated emmental
- Sesame oil, to serve
- Sesame seeds, to serve
- Chopped fresh coriander or parsley, to serve
Instructions
Step 1
Place the Possible Pan onto a medium-high heat and add the boiling water. Once bubbling add the pasta and cook for 2 minutes less than the manufacturer's instructions. Drain in the colander provided and rinse in cold water until cool. Set the colander to one side until needed.
Step 2
Dry the Possible Pan and add butter and gluten-free flour. Place over a low-medium heat and cook for 1 to 2 minutes stirring frequently.
Step 3
Remove pan from the heat and gradually whisk in the milk a little at a time until fully incorporated and smooth. Whisk in the gochujang paste then add the grated cheeses.
Step 4
Return the pan to a low-medium heat and stir frequently until the cheese has melted. Add the pasta back to the pan and cook for 1 minute, or until heated through.
Step 5
Serve immediately with a drizzle of sesame oil, sesame seeds, and chopped coriander or parsley.