Cuisine
Time
40 mins mins
Servings
4 people people
450g macaroni
Boil your pasta for 6 minutes and set aside while you make the sauce. Melt the butter in a large pot, then add the plain flour. Once a paste is formed add the mustard and keep stirring. When you’ve got a smooth, thickened paste, add the gochujang paste and mix. Now add the milk gradually, followed by the mozzarella, cheddar and red leicester (saving some of the grated cheeses for the topping).
