The best mac ‘n cheese.

Gochujang tuna mac n cheeseSeriously. This is the best mac ‘n cheese I’ve ever made. This was a skip-the-gym-I’m-eating-all-of-this mac ‘n cheese. Never going back again. I present you with gochujang and tuna mac ‘n cheese.

So, a few things came to mind when making this:

1) Mild cheddar.
2) Chipotle mac ‘n cheese from Beecher’s in Seattle.
3) Tuna cans packed in chili oil.

Mild cheddar because my boyfriend’s roommate left us like a whole block of cheese. I hate mild cheddar. So bland and tasteless. I would need to do something about this. Chipotle mac ‘n cheese. Because the cheddar is so mild, I would need to add something with a kick. Something spicy. And I used to love those tuna cans packed in chili oil because they were so, so good. So, taking these influential ideas, I created something magical.

The best part? Gochujang. Gochujang is a Korean hot pepper paste that is both sweet and spicy. It’s a thick paste with a texture somewhat similar to miso paste. It was the perfect accompaniment to the lacklustre mild cheddar.

And the secret to the the creamiest mac ‘n cheese? Use evaporated milk. Seriously!!! Perfect results every time. My secret to share with you. You’re welcome.

Now go and make this now.
Gochujang tuna mac n cheese Gochujang tuna mac n cheese Gochujang tuna mac n cheese Gochujang tuna mac n cheeese Gochujang tuna mac n cheeseGochujang and tuna mac ‘n cheese

What you’ll need:
– 1 (500g) pkg pasta (I used leftover penne and fusilli)
– 1/8 cup butter
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 1/2 tsps chili flakes
– 2 tbsp all purpose flour
– 3 tbsp gochujang
– 1 can evaporated milk
– 3 cups mild cheddar cheese, grated
– 1 can flaked tuna, drained

What you’ll need to do:
1. In a large pot of water, season the water and cook your pasta according to packaged directions. Drain, rinse, and set aside.
2. In the same pot, melt butter over medium heat.
3. Add your onions, garlic, chili flakes and AP flour. Whisk together.
4. Slowly dribble in your evaporated milk and mix thoroughly to eliminate any clumps from forming. Continue this process until all the evaporated milk is used and the mixture thickens.
5. Add your cheddar cheese and remove from heat.
6. Mix in your tuna and pasta.
7. Serve with a green salad. Makes 4-6 servings.


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