MEET THE CHEF

We know that you are as mad about cooking as we are, which is why we are super excited to announce our partnership with MasterChef's Kelsey Murphy! US Season 11 winner Kelsey will be sharing home-cook adaptations of her winning MasterChef recipes as well as some new creations with us here!

Born and raised Chicago girl Kelsey currently lives in Indianapolis with her husband and three kids. She specialises in Modern American Cuisine inspired by her background growing up in an Italian and Polish family where food was always a focus and large Sunday dinners were a tradition never to be missed. Through the years she has continued to teach herself new techniques and experiment with flavours for her family.

MEET THE CHEF

We know that you are as mad about cooking as we are, which is why we are super excited to announce our partnership with MasterChef's Kelsey Murphy! US Season 11 winner Kelsey will be sharing home-cook adaptations of her winning MasterChef recipes as well as some new creations with us here!

Born and raised Chicago girl Kelsey currently lives in Indianapolis with her husband and three kids. She specialises in Modern American Cuisine inspired by her background growing up in an Italian and Polish family where food was always a focus and large Sunday dinners were a tradition never to be missed. Through the years she has continued to teach herself new techniques and experiment with flavours for her family.

Gochujang is a traditional Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a complex flavor profile that combines spiciness, sweetness, and umami, with a thick, sticky texture. Today Kelsey is bringing Asian fusion to classic Americana with her spin on a rustic broiled mac and cheese with a Korean kick. Perfect for those with a penchant for creamy, rich dishes who are looking to expand their flavor combinations.

MAKE THE DISH

Gochujang is a traditional Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a complex flavor profile that combines spiciness, sweetness, and umami, with a thick, sticky texture. Today Kelsey is bringing Asian fusion to classic Americana with her spin on a rustic broiled mac and cheese with a Korean kick. Perfect for those with a penchant for creamy, rich dishes who are looking to expand their flavor combinations.

SERVINGS

2

PREP TIME

10

COOK TIME

20

EQUIPMENT

Oven Safe Pan, Chopping Board, Cheese Grater, Saucepan, Immersion Blender

INGREDIENTS

Cheese Sauce:

2 cups heavy cream
1½ tbsp gochujang (Korean chili paste) – adjust to taste
1 cup grated processed American cheese
1 cup grated cheddar-gruyere blend
1 cup grated Monterey Jack cheese
Salt and pepper (to taste)

Crunchy Topping:

½ cup panko breadcrumbs
¼ cup unsweetened coconut flakes
¼ tsp cayenne pepper
¼ tsp red pepper flakes
drizzle of oil (for browning)

Assembly

8 oz pasta (cooked al dente)
optional: additional grated cheese for extra cheesines

DIRECTIONS

Step 1

Heat heavy cream in a saucepan over medium-low heat until it begins to simmer. Whisk in the gochujang until fully combined. Gradually add the grated cheeses (American, cheddar-gruyere, and Monterey Jack), stirring gently. Blitz with an immersion blender to smooth out any lumps and create a silky sauce.

Step 2

Mix panko breadcrumbs, unsweetened coconut flakes, cayenne pepper, and red pepper flakes in a bowl. Set aside for assembly.

Step 3

Cook the pasta in salted, boiling water until al dente. Once cooked, strain and add to a cast iron skillet or baking dish. Pour the cheese sauce generously over the pasta, ensuring it’s well-coated. Mix to combine.

Step 4

Evenly sprinkle the crunchy topping over the mac and cheese. Drizzle a small amount of oil over the topping for browning. Place under the broiler for 2-3 minutes, watching closely to prevent burning. Remove from the broiler once the topping is golden brown and bubbling. Serve directly from the skillet for a rustic charm.

KOREAN MAC & CHEESE