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.
This dish contains the following allergens: Milk/Dairy, sesame, milk, Soybeans
Cooking mode
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For the pasta:
1L
boiling water
400g
gluten-free macaroni or penne
For the cheese sauce:
50g
butter
50g
gluten-free plain or bread flour
600ml
milk of choice
1 1/2 - 2 tbsp
gochujang paste
100g
grated gruyere
100g
grated mature cheddar
50g
grated mozzarella
50g
grated emmental
Sesame oil, to serve
Sesame seeds, to serve
Chopped fresh coriander or parsley, to serve
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
Utensils
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.
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.
For the pasta:
1L
boiling water
400g
gluten-free macaroni or penne
For the cheese sauce:
50g
butter
50g
gluten-free plain or bread flour
600ml
milk of choice
1 1/2 - 2 tbsp
gochujang paste
100g
grated gruyere
100g
grated mature cheddar
50g
grated mozzarella
50g
grated emmental
Sesame oil, to serve
Sesame seeds, to serve
Chopped fresh coriander or parsley, to serve
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
Step 2 of 5
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.
For the pasta:
1L
boiling water
400g
gluten-free macaroni or penne
For the cheese sauce:
50g
butter
50g
gluten-free plain or bread flour
600ml
milk of choice
1 1/2 - 2 tbsp
gochujang paste
100g
grated gruyere
100g
grated mature cheddar
50g
grated mozzarella
50g
grated emmental
Sesame oil, to serve
Sesame seeds, to serve
Chopped fresh coriander or parsley, to serve
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
Step 3 of 5
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.
For the pasta:
1L
boiling water
400g
gluten-free macaroni or penne
For the cheese sauce:
50g
butter
50g
gluten-free plain or bread flour
600ml
milk of choice
1 1/2 - 2 tbsp
gochujang paste
100g
grated gruyere
100g
grated mature cheddar
50g
grated mozzarella
50g
grated emmental
Sesame oil, to serve
Sesame seeds, to serve
Chopped fresh coriander or parsley, to serve
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
Step 4 of 5
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.
For the pasta:
1L
boiling water
400g
gluten-free macaroni or penne
For the cheese sauce:
50g
butter
50g
gluten-free plain or bread flour
600ml
milk of choice
1 1/2 - 2 tbsp
gochujang paste
100g
grated gruyere
100g
grated mature cheddar
50g
grated mozzarella
50g
grated emmental
Sesame oil, to serve
Sesame seeds, to serve
Chopped fresh coriander or parsley, to serve
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
Step 5 of 5
Serve immediately with a drizzle of sesame oil, sesame seeds, and chopped coriander or parsley.
