Korean Macaroni and Cheese
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Cook time: 
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Serves: 6-8 servings
A Korean twist on a classic American comfort dish!
  • ½ pound elbow macaroni pasta, cooked al dente
  • ½ large yellow onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 6-8 shiitake mushrooms, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 tablespoon Gochujang (Korean hot pepper paste)
  • 2 cups shredded Cabot Sharp Cheddar Cheese
  • salt, to taste
  • 1 cup panko
  • optional: ½ cup dried kimchi
  1. Preheat oven to 400F and butter a large casserole dish.
  2. In a large pot over medium high heat, sauté the onion, garlic, and mushrooms until the onions are translucent and the mushrooms lose some of their water.
  3. Add butter and flour to coat the vegetables and cook for 3 minutes. Add milk and whisk to avoid lumps forming from the flour. Season by adding your hot sauce or Gochujang, as well as salt to taste.
  4. Stir in shredded cheese and dump in cooked pasta. Coat pasta and place in casserole dish.
  5. Top by mixing panko with crushed dried kimchi and bake for 15-25 minutes.
If you can't find Korean hot pepper paste, substitute for the ever so popular Sriracha!
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2014/02/korean-macaroni-cheese.html