Hailey's Gochujang Cream Cheese Mac & Cheese

Ingredients

• 4 oz elbow macaroni
• 3 slices American cheese
• 1 slice Colby Jack cheese
• 2 tbsp cream cheese
• ½–1 tbsp gochujang
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• ¼ tsp black pepper
• to taste salt
• to taste grilled shrimp
• to taste sliced steak
• to taste fresh parsley

Instructions

1. Cook the macaroni until al dente. Reserve about ½ cup of the pasta water, then drain.
2. Over low heat, add the American cheese, Colby Jack cheese, cream cheese, and gochujang to a pan. Add the garlic powder, onion powder, paprika, black pepper, and a pinch of salt. Stir until the cheeses are fully melted and the mixture is smooth.
3. Pour in the heavy cream and add the cooked macaroni. Stir until the pasta is evenly coated.
4. Add ½ cup of the shredded cheddar and ¼ cup of the mozzarella, stirring until melted and silky. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
5. Sprinkle the remaining shredded cheddar and mozzarella over the top. Cover and cook for about 1 minute, or until the cheese is melted.
6. Top with grilled shrimp or sliced steak, then garnish with chopped parsley and freshly cracked black pepper.