Cauliflower Gochujang Mac n Cheese
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From chefmarinie
This spicy mac & cheese is a must-make for fall! Gochujang is mixed into the béchamel sauce for a kick of heat.
- Recipe Card
Recipe Card
ingredients
Pasta
- 200 grams macaroni pasta
- Water, for boiling
ingredients
Cauliflower
- 1/2 head cauliflower
- Drizzle of olive oil
- Pinch of salt
ingredients
Gochujang Béchamel Sauce
- 2 crushed garlic cloves
- 1 heaping tablespoon gochujang
- 50 grams flour
- 500 ml milk
- 80 grams grated cheddar cheese
- 120 grams grated mozzarella cheese
Method
Step 1
Preheat the oven to 200C or 400F. Prepare the cauliflower by cutting into small florets and placing a baking tray prelined with parchment paper. Season with salt and oil. Bake for 20 minutes or until slightly charred, and turn half way through.
Step 2
About half way into the cooking time for the cauliflower, boil the macaroni according to packet instructions and prepare the bechamel.
Step 3
Melt the butter in a pan over a medium. Add the crushed garlic and gochujang and cook for 2-3 minutes until the sauce thickens.
Step 4
Add the flour and milk and whisk continuously until the texture thickens. Then mix in the grated cheeses until well combined.
Step 5
Stir in the cooked pasta and cauliflower and serve!