If comfort food had a glow-up, this would be it. Creamy, cheesy macaroni meets sweet bursts of corn and the bold, smoky heat of gochujang for a Korean-inspired twist on a classic mac & cheese. Rich cheddar and nutty Gruyère melt into a silky sauce, grated with our professional cheese grater, while crispy shallots and toasted sesame seeds add the perfect crunch. It's indulgent, packed with flavour, and surprisingly easy to make.

Serves 2

Ingredients

For the Mac & Cheese:

• 380g macaroni
  
• 60g unsalted butter
  
• 60g plain flour
  
• 1 litre whole milk, warmed
  
• 4 tbsp gochujang
  
• 200g mature cheddar, grated (plus extra for topping)
  
• 200g Gruyère, grated (plus extra for topping)
  
• 1 x 400g tin sweetcorn, drained
  
• Sea salt and freshly ground black pepper

To Serve: 

• Toasted sesame seeds
  
• Crispy shallots
  
• Spring onions, finely sliced
  
• Furikake (optional)
  
• Chilli flakes (optional)
  
• A sharp green salad, to serve

Method: 

1. Cook the Pasta
   Bring a large pan of well-salted water to a boil. Cook the macaroni for around 2 minutes less than the package instructions, as it will continue cooking in the sauce. Before draining, reserve a large mug of pasta water. Drain and set aside.
2. Create the Flavour Base
   In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring continuously, for about 1 minute to remove the raw flour taste. Stir in the gochujang and cook for another minute until fragrant and slightly darkened.
3. Build the Sauce
   Gradually add the warm milk, a little at a time, whisking constantly. Allow each addition to fully incorporate before adding more. Continue until all the milk is added and you have a smooth, velvety béchamel sauce.
4. Add the Cheese
   Reduce the heat to low and stir in the cheddar and Gruyère in batches. Mix well between additions until the cheese has completely melted into a glossy, luxurious sauce. Season generously with salt and black pepper to taste.
5. Bring It All Together
   Add the cooked macaroni and sweetcorn to the cheese sauce. Fold everything together until every piece of pasta is coated. If the sauce feels too thick, loosen it with a splash of the reserved pasta water. Taste and adjust the seasoning as needed.
6. Optional: Bake Until Golden
   For an extra indulgent finish, transfer the mac & cheese to an ovenproof dish. Top with an additional handful of cheddar and Gruyère, then bake at 220°C for 8–10 minutes, or until bubbling and golden brown.
7. Finish and Serve
   Scatter over toasted sesame seeds, crispy shallots, sliced spring onions, furikake, and chilli flakes. Serve immediately alongside a crisp green salad for the perfect balance.

Why You'll Love This Recipe
The combination of sweet corn, spicy gochujang, and rich melted cheese creates an irresistible balance of flavours. It's creamy, comforting, slightly spicy, and packed with texture—everything you want from a bowl of mac & cheese, with a bold Korean-inspired twist. Perfect for weeknight dinners, date nights, or whenever you're craving serious comfort food.