Miso-gochujang Mac n’ Cheese
A creamy, spicy, umami-packed twist on mac n’ cheese, blending miso and gochujang for an unforgettable depth of flavor. Comforting yet exciting, this dish is a must-try for anyone craving something rich, bold, and slightly addictive.
Equipment
- large pot - pasta
- Wide pan - sauce
Ingredients
Sauce
- Big white onion (cut into cubes)
- 1/2 tbsp Gochujang
- 1 tbsp Light Miso paste
- 500 ml Vegan cooking cream (I’m using Oatly’s)
- 1.5 tsp Salt
- 2 tbsp Nutritional yeast
- Pepper (to taste)
- 1/3 cup Vegan grated cheese
Others
- 1/3 cup Reserved pasta water
- Olive oil (for frying)
- 1 tbsp Vegan butter
- 250 g Pasta (Macaroni / Conchiglie / Farfalle / Fusilli / Gemelli / Orecchiette / Penne / Rigatoni / Gnocchi)
Instructions
- Cook the pasta. Follow the package instructions until al dente. Reserve 1/3 cup of the cooking water before draining.
- Sauté the onions. In a wide pan over medium-high heat, melt the vegan butter and add the onion cubes. Cook until they turn golden and fragrant.
- Add the miso and gochujang. Stir them into the onions, coating them evenly. Add a small splash of pasta water to help dissolve and blend the pastes.
- Start the sauce. Pour in half of the cooking cream and mix well until the color turns into a smooth orange hue. Let it simmer gently.
- Season and enrich. Stir in the salt, nutritional yeast, pepper, and half of the vegan cheese, allowing everything to melt together.
- Thicken the sauce. Add the remaining cooking cream, stirring occasionally until the sauce thickens and becomes luscious.
- Combine with pasta. Add the reserved pasta water and the drained pasta. Stir well until every piece is coated in the creamy sauce.
- Serve and garnish. Plate immediately and top with chives or crispy tofu bacon bites for extra texture and flavor.