Gochujang Mac and Cheese

Ingredients

• 8 oz Elbow macaroni
• 1.5 cups Sharp cheddar cheese, shredded
• 2 tbsp Gochujang
• 2 tbsp Butter
• 1 cup Whole milk
• 1/4 cup Heavy cream(optional)
• 1 tbsp All-purpose flour
• 1/2 tsp Garlic powder
• 1/4 tsp Salt
• 2 Green onions, sliced(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the macaroni until al dente, about 8-10 minutes. Reserve 1/4 cup pasta water, then drain.

2. 2

   While the pasta cooks, melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute until fragrant.

3. 3

   Gradually whisk in the milk and heavy cream, then simmer 2-3 minutes until slightly thickened.

4. 4

   Stir in the gochujang, garlic powder, and salt, then remove from heat and add the cheddar a handful at a time until smooth.

5. 5

   Fold in the drained macaroni, loosening with reserved pasta water as needed. Taste and adjust seasoning, then serve topped with sliced green onions.