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Gochujang Mac and Cheese
This macaroni and cheese, seasoned with spicy, umami-rich gochujang (a fermented Korean chili paste), uses the innovative mac and cheese formula from “Modernist Cuisine at Home.” Sodium citrate stabilizes the cheese instead of the typical flavor-deadening béchamel, so none of the cheddar’s sharp, salty, nutty, funky nuances are lost. Sodium citrate can be purchased online (don’t confuse it with citric acid). So the cheese melts easily, we find it best to shred it finely using the small holes on a box grater.
4 to 6
Servings
40 minutes
Ingredients
-
1¼
cups whole milk
-
2½
teaspoons sodium citrate
Directions
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01In a medium saucepan, combine the milk and sodium citrate; stir to dissolve the sodium citrate. Bring to a gentle simmer over medium, then whisk in the cheese a handful at a time, making sure it has fully melted before adding more. Remove the pan from the heat.
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October 23, 2022
Wow!
A grown-up, from-scratch mac and cheese with a delicious spicy twist! This was surprisingly easy, and soooo delicious. No need to change a thing!
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Apparently sodium citrate is the secret behind the flavor and texture of Kraft boxed mac and cheese. I really liked the flavor punch and heat from the addition of gochujang and will try this with my standard go-to bechamel based recipe. But I honestly think you could achieve this *exact* dish by simply adding some gochujang to a box of Kraft mac and cheese.