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Ingredients
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2 cups
uncooked elbow macaroni
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1/2
onion
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1
clove garlic
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2 tablespoons
butter
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2 tablespoons
flour
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2 cups
milk
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1 cup
cheddar cheese (or your favorite)
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1/2 cup
mozzarella cheese
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3 tablespoons
Bibigo's Gochujang hot sauce
Directions
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Cook macaroni according to box directions, then drain the water
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Chop onion and garlic into small pieces. Slice shiitake mushroom into macaroni size.
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In a heated pan, mix butter and flour to make a ‘roux’. Gently pour milk to make béchamel sauce. Add Gochujang sauce and cheddar cheese, mix well.
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Add oil to another heated pot, and saute chopped onion and garlic, once transparent, add shiitake mushroom. After a few minutes, add cooked macaroni and mix in the cheese sauce.
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Put everything into the baking dish and add mozzarella cheese on top. Bake for 20 minutes in 400 degree preheated oven.
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