Buldak Mac & Cheese

A fusion of creamy mac and cheese with the spicy kick of Buldak sauce.

Ingredients

• Elbow macaroni – 8 ounces (225 grams)
• Butter – 2 tablespoons
• All-purpose flour – 2 tablespoons
• Milk – 2 cups (480 milliliters)
• Shredded sharp Cheddar cheese – 2 cups (200 grams)
• Buldak sauce – 2 tablespoons
• Salt – to taste
• Black pepper (ground) – to taste
• Breadcrumbs – ½ cup
• Parsley (chopped) – for garnish

Instructions

1. Cook the Macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, following package instructions. Drain the pasta and set aside.

2. Prepare the Cheese Sauce

In a medium saucepan over medium heat, melt the butter. Stir in the flour to make a roux, cooking for about 1 minute until it forms a smooth paste. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens and begins to bubble.

Reduce the heat to low and add the shredded Cheddar cheese, stirring until fully melted and smooth. Stir in the Buldak sauce, adjusting the amount to achieve your desired level of spiciness. Season the sauce with salt and black pepper to taste.

3. Combine and Bake

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked macaroni with the cheese sauce, ensuring the pasta is thoroughly coated. Transfer the mixture to a greased baking dish.

If using, sprinkle the breadcrumbs evenly over the top for a crispy topping. Bake in the preheated oven for about 20 minutes, or until the top is golden and the sauce is bubbling.

4. Serve

Remove from the oven and let it sit for a few minutes to set. Garnish with chopped parsley for a fresh touch. Serve hot and enjoy the fusion of creamy mac and cheese with the spicy kick of Buldak sauce.