Gochujang Mac and Cheese

Ingredients:
500g dried elbow pasta
120g unsalted butter
70g allpurpose flour
1L milk
250g medium sharp cheddar cheese, grated
250g mozzarella cheese, grated
3 tbsp Gochujang
salt, to taste
white pepper, to taste
60g panko breadcrumbs
mustard (amount as preferred, suggest 1 tbsp)

Method:
1. In a medium pot over mediumhigh heat, melt the butter. Once melted, add the flour and whisk continuously. Cook this roux for 23 minutes until it starts to get a slight colour.
2. Gradually add the milk to the roux while continuously whisking to prevent lumps. Keep whisking until the mixture becomes smooth.
3. Lower the heat to medium, and add the Gochujang and 3/4 of both the cheddar and mozzarella cheeses to the sauce. Stir until the cheese melts completely into the sauce.
4. Season with salt and white pepper to taste, and stir in the mustard. Adjust seasoning as necessary.
5. Cook the pasta according to the package instructions until al dente. Once cooked, drain well.
6. Return the drained pasta to the pot, and pour the cheese sauce over the pasta. Stir well to ensure all the pasta is coated with the sauce.
7. Transfer the mac and cheese into an ovensafe dish. Sprinkle the remaining grated cheeses evenly over the top, followed by the panko breadcrumbs.
8. Bake in a preheated oven at 180°C (356°F) for 3035 minutes, or until the top is golden brown and the sauce is bubbly.

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