Samyang Mac & Cheese Recipe: Quick 20-Minute One-Pot Pasta That’s Super Spicy

Thinking about the diabolical hot sauce conjures traumatic memories of long episodes in the toilet, followed by an unpleasant feeling in my gut days after. Creamy and full of cheesy goodness, the cheese holds up well with the Korean spicy sauce without being overpowered by it.

The best part is I can do it all in one pot, meaning I can spend less time cleaning and more time recovering from the spice. A duo of cheeses, milk, elbow macaroni, sesame oil and you’re good to go.

Make sure to stir it from time to time to prevent the milk from scorching. Add the macaroni and stir gently to prevent them from sticking to the bottom of the pan. You want the macaroni to gently absorb the milk so that it stays creamy.

This should take around 10 minutes, or until the macaroni is cooked through. The macaroni is ready when the milk has thickened and coats the pasta. At this point, the milk mixture should also be nicely reduced to a small pool at the bottom of the pan.

Remove the pan from the heat and add in the Samyang Hot & Spicy sauce. Feel free to give it a taste and add more per to your spice tolerance. Act fast, as it’s weighty the pot remains hot so that the cheese can melt properly.

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You can eat this out of the pot or serve it on fancy plates, but the most key thing is to eat it immediately. Similar to all mac & cheese, the cheese tends to harden as it cools, resulting in an unpleasant and thick mac & cheese, instead of a gooey and creamy one.

One Pot Samyang Mac & Cheese method Yield : Serves 4 Cooking time: 20 minutes Ingredients: 600ml milk 150g dry elbow macaroni 40g grated cheddar cheese 60g grated mozzarella 2 tablespoon Samyang Hot & Spicy sauce 3 teaspoon sesame oil Black pepper to taste Shredded seaweed to taste White sesame seeds to taste Directions: In a saucepan on medium heat, bring milk to a gentle boil while stirring constantly. Add the dry macaroni and cook for 10 minutes while stirring constantly.

When the macaroni has absorbed most of the milk, remove the pot from heat. Add both kinds of cheese to the mixture and stir until they melt completely.