This bold, Korean-inspired mac and cheese brings heat, crunch and umami to a comfort food classic. Developed by Anthony Jung, Executive Chef, UMASS, Barilla Elbows are folded into a creamy white cheddar sauce built from a blond roux, half and half, white pepper and sautéed onions. The Korean Fried Chicken Mac and Cheese is topped with crispy, double-dredged chicken breast, fried to golden perfection. The chicken is then glazed in a gochujang-based sauce made with sesame oil, ginger, sugar and soy, delivering sweet heat and depth. A final layer of white and yellow cheddar is added before baking, allowing the cheese to melt and bubble into a rich, indulgent finish. Garnished with scallions, this dish balances creamy, spicy and savory in every bite.

 
For a quick look at why mac and cheese is always a good idea, check out Barilla’s Mac Facts Infographic Tool.