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A dish with rigatoni in a cheese sauce topped with sliced spring onion

Gochujang and Broccoli Mac and Cheese

An indulgent mac & cheese that is cheesy, spicy, and umami-packed thanks to the addition of gochujang!
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Servings 2 to 3


  • 1 tbsp butter
  • 2 tbsp plain flour
  • 400 ml semi-skimmed milk
  • 1.5-2 tbsp gochujang
  • 150 g mature cheddar grated
  • 200 g rigatoni
  • 1/2 head broccoli cut into florets
  • pinch salt & pepper


  • Boil a pot of heavily salted water and cook the rigatoni to package instructions. Add the broccoli to the same pot at the start and cook for a couple of minutes - remove with a slotted spoon and chop into small pieces. Set aside.
  • While the pasta cooks, melt the butter in another pot on medium heat. Once melted add the flour and, stirring constantly, cook for a few minutes until the raw flour smell is gone and replaced with a more nutty one.
  • Turn the heat down and start adding in the milk, a few splashes at a time. You want to very gradually add the milk to avoid lumps, so just add a little at a time and whisk to combine. I just use milk straight from the fridge - no need to pre-heat! The key to lump-free b├ęchamel is adding the milk in little by little.
  • Add the gochujang and a pinch of salt and pepper .f you're worried about spice add a tablespoon and a half of gochujang to begin with. Keep mixing until combined.
  • One handful at a time, add in the grated cheddar. Stir to combine and once completely melted add in the next handful and repeat until all of the cheese is added.
  • At this point you want to taste the sauce for seasoning and add more gochujang and/or cheese to taste.
  • Once tasting perfect, add the chopped broccoli and drained rigatoni. Stir to combine until the pasta is completely coated in the glossy sauce.
  • To serve, top with chopped spring onion (don't skip this!) and sesame seeds.