📝 Instructions
= Recipe
1. Cook 500 g macaroni in salted boiling water until al dente. Drain and set aside.
2. In a large saucepan, heat 1 tsp neutral oil over medium heat. Sauté 1 spring onion (whites only, sliced) and 2 tsp minced garlic until softened. Melt 4 tbsp butter in the pan, then whisk in 4 tbsp flour to form a roux. Cook 1 minute. Add 1 tsp mustard, 2 tbsp gochujang, and 1 tsp miso paste and stir to incorporate. Gradually whisk in 500 ml oat milk (or regular milk) until smooth. Simmer, stirring, until thickened. Stir in 1 tbsp cream cheese.
3. Remove from heat and stir in 350 g cheddar cheese (grated) and 2 tbsp nutritional yeast until melted and smooth. Add cooked pasta and toss to coat. Transfer to a baking dish.
4. Top with more grated cheddar and crispy fried onions. Bake at 210°C (410°F) for 13-15 minutes until bubbling and golden. Finish with sliced spring onion greens and a drizzle of chili oil.
