Directions
- 1Melt butter in a pan, add flour and whisk until a slight colour appears.
- 2Gradually add milk while continuously whisking.
- 3Add Gochujang and most of the cheeses to the sauce and stir until melted.
- 4Season with salt and pepper, and add mustard.
- 5Cook pasta according to package directions until al dente and drain well.
- 6Combine pasta and cheese sauce, then transfer to an oven-safe dish.
- 7Sprinkle remaining cheese and panko breadcrumbs on top.
- 8Bake at 180°C for 30-35 minutes until golden brown and bubbly.
Ingredients
- 500 g elbow pasta
- 120 g unsalted butter
- 70 g all-purpose flour
- 1 L milk
- 250 g medium sharp cheddar cheese
- 250 g mozzarella cheese
- 3 tbsp Gochujang
- 0 salt
- 0 white pepper
- 60 g panko breadcrumbs
- 1 tbsp mustard
Equipment
wok or frying panwhisklarge potbox grateroven-safe dish
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