Colm O'Gorman: An easy way to bring classic mac and cheese to a whole new level

"I have added some gochujang to the cheese sauce and some cheesy, lightly spiced breadcrumbs as a topping."

Mac and cheese is one of those lovely dishes that can be a delicious meal served on its own, or as a side to a more substantial dinner. 

It is perfect paired with just some crusty bread and a fresh salad, but also wonderful as a side with a beautifully cooked steak or with roast chicken.

Classic baked mac and cheese is super easy to make, all you need to do is part cook some dried macaroni and make a cheese sauce before combining them both and then baking the dish in the oven until the top is bubbling and golden. 

It is perfect comfort food, and a surefire hit with kids.

I love the classic, but it is also very easy to take your mac and cheese to another level by introducing some extra flavour and a little crunch to the topping. 

This week’s recipe does both. I have added some gochujang to the cheese sauce and some cheesy, lightly spiced breadcrumbs as a topping.

Regular readers of this column will be familiar with gochujang. This amazing Korean chilli sauce tastes incredible with cheese and is fabulous in this recipe. 

You can buy gochujang in any good Asian supermarket, but it takes just minutes to make up a batch at home. 

You will need a few ingredients such as Korean brown soybean paste and Korean red pepper powder that you may not be familiar with; both are readily available from any good Asian supermarket.

I have included my recipe for gochujang below, and it is fabulous. I use this chilli sauce all the time. 

I love to cook Korean food, but Gochujang is also amazing with a steak, or on a toasted cheese sandwich or with grilled chicken. Try it, and I promise that you will be hooked!

Baked Gochujang Mac and Cheese

recipe by:Colm O'Gorman

My Baked Gochujang Mac and Cheese is beautiful served with a whole roast chicken, a big bowl of salad and some fresh crusty bread.

Servings

6

Preparation Time

 15 mins

Cooking Time

 45 mins

Total Time

 60 mins

Course

 Main

Ingredients

• Mac and Cheese:

• 250g dried macaroni

• 500ml milk

• 40g butter

• 4 tbsp plain flour

• 200g vintage cheddar cheese

• 100g pecorino Romano cheese

• 2 tbsp gochujang chilli paste

• 25g dried panko breadcrumbs

• 1 tsp Korean red pepper chilli flakes (optional)

• Splash olive oil

• Gochujang:

• 100g Korean brown soybean paste

• 50g honey

• 25g Korean red pepper powder

• 1tsp Apple cider vinegar

• 1 clove garlic

• 50ml cold water

Method

1. To make the Gochujang:

2. Peel and grate the garlic.

3. Pop all the ingredients into a bowl and whisk to combine.

4. Transfer the Gochujang to a clean jar.

5. Store in the fridge where it will keep for three to four weeks.

6. To make your Mac and Cheese, begin by cooking the pasta.

7. Bring 2.5 litres of lightly salted water to the boil in a large saucepan. You do not need to use much salt for the pasta as the cheese, butter and gochujang will add plenty of seasoning to this mac and cheese dish. Add the dried macaroni to the pan and bring the water back to the boil. Reduce the heat and simmer the macaroni for just five minutes. Take care not to overcook the macaroni. For baked mac and cheese, the pasta should only be cooked almost to the al dente stage as it will have more cooking time when baked in the oven. `

8. Drain the pasta into a colander and rinse under cold running water to stop it from cooking any further. Give the colander a shake to remove any excess water and toss the macaroni in a little olive oil to prevent it from sticking. Set aside for now.

9. Preheat your oven to 175 Celsius.

10. While the oven is warming, make the cheese sauce. Melt 40g of butter in a medium sized saucepan. Reduce the heat to medium/low, add four tablespoons of flour, and stir until the flour is fully incorporated into the butter and forms a smooth paste, known as a roux. Cook for two to three minutes, stirring all the time. Next, add about a quarter of the milk and turn up the heat. Stir continuously as you bring the mixture to a soft boil. Keep adding the milk, stirring as you go. As the milk heats, it melts the roux and makes a smooth, creamy sauce. This will take about five to eight minutes. Do not boil the sauce, instead reduce the heat as the sauce thickens. If it looks a little lumpy, whisk gently until the sauce is smooth. Remove from the heat when it is done. Grate the cheese and add all the cheddar and 75g of the pecorino cheese to the sauce. Stir until the cheese has melted fully into the sauce. Finally, add the gochujang and stir that into the sauce.

11. Add the cooked macaroni to the cheese sauce and stir to combine.

12. Combine the remining grated pecorino with the panko breadcrumbs, the red pepper chilli flakes, and a splash of olive oil.

13. Lightly butter a baking dish. Pour the pasta and cheese sauce into the dish and scatter the breadcrumb mixture across the surface.

14. Pop the dish into the oven and bake uncovered for thirty minutes until the crumb is golden and the cheese sauce is bubbling around the edges. Remove from the oven and allow to stand for ten to fifteen minutes before serving.