Gochujang Mac & Cheese

Designed for pubs, casual dining and QSR operators, this warming twist on a proven comfort-food favourite combines the sweet, spicy and fermented flavour of gochujang with a rich cheese sauce made using Arla Pro Mature Cheddar and Arla Pro Shredded Mozzarella. Serve as a main, side dish or premium add-on, finished with spring onion, chilli, sesame seeds and crispy onions for extra freshness, texture and visual appeal.

Cook the macaroni in well-salted boiling water until just al dente. Reserve about 2 tbsp of the pasta water before draining.
Meanwhile, melt the butter in a saucepan over medium heat. Cook the garlic for 30 seconds.
Stir in the flour and cook for 1 minute to make a roux.
Gradually whisk in the milk until smooth. Simmer gently for 2-3 minutes until slightly thickened.
Whisk in the gochujang paste, Dijon mustard until fully combined.
Remove from the heat and stir in the cheddar and mozzarella until melted and smooth.
Add the cooked pasta, stirring well. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
Taste and adjust. Add a little more gochujang if you’d like more heat, or a little extra cheddar if you’d like it milder.
Top with spring onions, sesame seeds, chillies and crispy onions if using, and serve immediately.