Korean Style Mac & Cheese | Bold, Cheesy & Packed with Umami

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar cuts calories while still providing flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella has lower fat content but similar melting properties.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber without compromising texture.

Cook elbow macaroni in salted boiling water for 8 minutes; drain and set aside.

Remove the skin from Cumberland sausage and add it to a pan; cook until browned, breaking it up with a wooden spoon.

Season the sausage with a little salt while cooking.

Add 1 teaspoon of gochujang to the sausage and mix well.

Deglaze the pan with 1 pint of milk, scraping up any bits stuck to the bottom.

Add 30 grams of plain flour to the mixture and stir to thicken the sauce.

Grate extra mature cheddar cheese and add it to the sauce, stirring until melted.

Add some grated parmesan cheese to the sauce and continue stirring until melted and smooth.

Add a little of the pasta cooking liquid to loosen the sauce if needed.

Combine the cooked macaroni with the cheese sauce and stir until well coated.

Transfer the mixture to a baking dish and place under the grill to crisp up the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens