Gochujang and Broccoli Mac and Cheese
An indulgent mac & cheese that is cheesy, spicy, and umami-packed thanks to the addition of gochujang!
Ingredients
- 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
Instructions
- 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 béchamel 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.