Hot Korean Mac and Cheese

Serves 2


2 tbsp plain flour

2 tbsp butter

2 tsp Korean Chilli Paste (Gochujang) or 3 Tbsp of Sriracha

1 pinch of chilli flakes.

1 cm of ginger, finally chopped.

2 garlic cloves, finally chopped.

2 scallions finally sliced.

2 cups of milk

2 to 3 cups grated mixed cheese, simple Irish cheddar is the best.

2 servings of Macaroni pasta

Salt and pepper

2 Tbsp Kimchi (Optional)


Grab two decent sized pots and fill one with water and bring to a simmer with a hefty pinch of salt.

Get the second pot and lob it onto a low to medium heat. Add the butter to the pot, once it starts to melt add the garlic, ginger, and chilli flakes. Cook gently until fragrant (your gaff now stinks of garlic). Add the chilli paste or if you cannot find any, sriracha will do the finest job but also don’t be afraid to play around with other hot sauces like franks hot sauce, tabasco, piri piri etc.

Stir in the hot sauce and cook for 2 minutes. add the flour and with a spoon stir into the butter mix until a paste forms, turn the heat down and keep stirring for 2 minutes. now slowly add the milk and switch over to a whisk. Add a splash of milk whisk and repeat until you have a smooth sauce. If its too thick add more milk, if it is too runny do not worry the cheese will fix that.

Now the cheese! Throw it in and stir until shhmooth and creamy. With the cheese ideally a mix of mature Irish cheddars, especially a decent amount of red cheddar. However, a couple easy singles will give your mac that distinctive cheesy American kick. You can of course pretend your fancy by adding parmesan or gruyere but lets not lie to ourselves.

Now follow the pasta’s instructions and cook accordingly – this is generally 7 minutes.

Once the pasta is cooked drain it off and fold into the sauce.

Pop the servings into bowls, sprinkle with the finally chopped scallions and a scoop of kimchi (if you can or are willing to find it).

You can thank me later!