Main
Gochujang Cream Cheese Mac & Cheese with Steak and Shrimp
35 minServes 2Nutri-Score D€€
D
35 min
35 minGochujang Cream Cheese Mac & Cheese with Steak and Shrimp
what you need
Ingredients
elbow macaroni (dry)Grains115 g
American cheese (slices)Dairy3 pieces- Colby Jack cheese (slice)Dairy1 piece
cream cheese (softened)Dairy30 g
gochujang (Korean chili paste)Pantry15 g- heavy creamDairy240 ml
- cheddar cheese (shredded)Dairy100 g
mozzarella (shredded)Dairy50 g
garlic powderSpices3 g
onion powderSpices1.5 g
paprikaSpices500 mg
black pepper (ground, plus extra for garnish)Spices500 mg
salt (to taste)Spices3 g
shrimp (grilled)Fish150 g
steak (cooked and sliced)Meat150 g
parsley (chopped)Produce5 g
per serving
Nutrition
897kcal
- Carbs
- 53 g
- Proteins
- 39 g
- Fat
- 59 g
what you’ll use
Tools
Stockpot
Frying pan
Colander
wooden spoon
step by step
Method
- Step 1
Cook the macaroni
- Boil the macaroni in salted water until al dente.
- Reserve some pasta water, then drain.
- Step 2
Melt the cheeses with gochujang
- Over low heat, add the American cheese, Colby Jack, cream cheese and gochujang to a pan.
- Season with garlic powder, onion powder, paprika, black pepper and a pinch of salt.
- Stir until the cheeses are fully melted and the mixture is smooth.
- Step 3
Build the sauce
- Pour in the heavy cream and add the cooked macaroni.
- Stir until the pasta is evenly coated.
- Step 4
Melt in the cheddar and mozzarella
- Add part of the shredded cheddar and mozzarella, stirring until melted and silky.
- If the sauce is too thick, loosen it with a splash of the reserved pasta water.
- Step 5
Melt the topping cheese
- Sprinkle the remaining cheddar and mozzarella over the top.
- Cover and cook until the cheese is melted.
- Step 6
Top and serve
- Top with the grilled shrimp and sliced steak.
- Garnish with chopped parsley and freshly cracked black pepper.
most cooked first
