GOCHUJANG MAC & CHEESE WITH A CRISPY ONION “BREADCRUMB” 🔥

GOCHUJANG MAC & CHEESE WITH A CRISPY ONION “BREADCRUMB” 🔥 All of the creaminess of this comforting winter dish but with a fiery twist 🔥 INGREDIENTS 1 tsp neutral oil 4 tbsp butter 4 tbsp flour 1 tsp mustard 2 tbsp gochujang (or more if you want it punchy. I used 2 but I’m going to try 3 or 4 next time as I like bold flavours) 500ml milk (I used oat) 1 spring onion 2 tsp minced garlic 1 tsp Miso paste 1 tbsp cream cheese 500g macaroni 350g cheddar (I used cathedral city extra mature) More cheese for topping 2 tbsp nutritional yeast Crispy fried onions (for the topping) Chilli oil (for topping) METHOD Cook your pasta according to packet instructions packet Meanwhile, in a frying pan, cook the white part of the spring onions & minced garlic on a medium heat for a few mins then set aside Place a pan over medium heat and add the butter, stir until melted Add flour and stir for a few secs - it will become quite thick so keep stirring Slowly add the milk, stirring as you go, whisking until smooth Add cream cheese, mustard, miso paste & gochjujang paste Add your grated cheese slowly, stirring continuously Add your cooked pasta, nutritional yeast, spring onions and garlic Mix it all together Place the mixture in an oven proof dish, top with extra cheese as well as crumbled crispy onions Bake for 13-15 minutes at 210 degrees Top with the green part of the spring onions and chilli oil (optional) and serve

Unbalanced

% Daily Values based on a 2,000 calorie diet