Spicy Gochujang Corn Mac & Cheese

Cook the pasta

1. Preheat the oven to 160ºC
2. Bring a large pan of well salted water to the boil
3. Add the macaroni and cook for 2 minutes less than the packet instructions
4. Reserve a large mugful of pasta water before draining
5. Set aside

Make the roux

1. Melt the butter in a large wide saucepan over a medium heat until melted
2. Add the gochujang and cook for a couple of minutes until very fragrant and caramelising a little
3. Stir in the flour and cook out for around a minute or two

Build the sauce

1. Add the milk in small batches, whisking constantly and allowing each addition to fully incorporate before adding the next to avoid lumps
2. Continue until all the milk is incorporated
3. Bring to a gentle simmer for a minute or two until thickened and you have a smooth, thick béchamel
4. Remove from the heat

Finish the sauce

1. Grate in the cheddar and gruyère, leaving a small handful of both to scatter over at the end, and whisk well until melted
2. If the cheese is not melting after a couple of minutes, place the pan back over a very low heat to help it
3. Taste and season generously with salt and pepper

Finish the mac

1. Tip the drained macaroni and sweetcorn into the sauce and fold together
2. Loosen with a good splash of pasta water so the sauce coats the pasta but isn’t too thick
3. Taste again and adjust seasoning

Bake

1. Scatter over the extra cheese, sesame seeds and crispy onions
2. Bake for a few minutes until the cheese is melted and the top is very lightly coloured
3. You’re not trying to create a crust or the crispy onions will burn

Serve

1. Serve immediately with a sharp green salad alongside