Directions

1. In a medium pot over medium-high heat, melt the butter. Once melted, add the flour and whisk continuously. Cook this roux for 2-3 minutes until it starts to get a slight colour.
2. Gradually add the milk to the roux while continuously whisking to prevent lumps. Keep whisking until the mixture becomes smooth.
3. Lower the heat to medium, and add the Gochujang and 3/4 of both the cheddar and mozzarella cheeses to the sauce. Stir until the cheese melts completely into the sauce.
4. Season with salt and white pepper to taste, and stir in the mustard. Adjust seasoning as necessary.
5. Cook the pasta according to the package instructions until al dente. Once cooked, drain well.
6. Return the drained pasta to the pot, and pour the cheese sauce over the pasta. Stir well to ensure all the pasta is coated with the sauce.
7. Transfer the mac and cheese into an oven-safe dish. Sprinkle the remaining grated cheeses evenly over the top, followed by the panko breadcrumbs.
8. Bake in a preheated oven at 180°C (356°F) for 30-35 minutes, or until the top is golden brown and the sauce is bubbly.