Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Gochujang-Feta Mac & Cheese with Umami Tomato Confit
A bold six-cuisine fusion masterpiece combining creamy Italian mac and cheese with Korean gochujang heat, Greek feta tang, Japanese umami depth, Mexican spice complexity, and American comfort food tradition. Cherry tomatoes are slow-roasted into a sweet-savory confit that brings everything together in an unexpectedly harmonious dish.
60 min
Medium
4 servings
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Taste Profile
Sweet5/10
Salty7/10
Sour3/10
Umami8/10
Spicy6/10
🥄 Texture
Creamy, silky cheese sauce coats al dente penne with pockets of tangy, slightly crumbly feta and jammy roasted cherry tomatoes that burst when bitten. The dish is rich and smooth overall with pleasant contrast from the tomato confit and feta crumbles.
👃 Aroma
Savory notes of sautéed onion, garlic and browned butter are joined by fermented chili from gochujang and savory depth from soy and miso. Roasted tomato adds a sweet–caramelized tang while smoked paprika and fresh cilantro give a light smoky and herbaceous lift.
🍷 Pairs Well With
Off-dry Riesling or a crisp amber lager to balance heat and richness; for non-alcoholic, chilled lightly sweetened iced tea or sparkling water with lemon.
🥗 Side Dishes
Cucumber salad with rice vinegar and sesame oil, kimchi or quick pickles to cut the richness, or charred broccolini/sauteed spinach for a green, slightly bitter contrast.
Ingredients(19 items)
- 1400 grams makaron (pasta, penne or rigatoni preferred)
- 2200 grams ser (cheese - use a mix of 150g sharp cheddar and 50g feta)
- 33 tablespoons gochujang (Korean red chili paste)
- 4250 grams pomidorki koktajlowe (cherry tomatoes, halved)
- 54 cloves czosnek (garlic, minced)
- 61 medium cebula (onion, finely diced)
- 73 tablespoons keczup (tomato ketchup)
- 82 tablespoons butter
- 92 tablespoons olive oil
- 101 cup whole milk
- 111/2 cup heavy cream
- 121 tablespoon soy sauce (Japanese umami element)
- 131 teaspoon miso paste (white miso for depth)
- 141/2 teaspoon smoked paprika (Mexican-inspired smoke)
- 151/4 teaspoon cayenne pepper
- 162 tablespoons grated Parmesan cheese
- 171 teaspoon honey
- 18Salt and black pepper to taste
- 19Fresh cilantro (1 tablespoon, chopped) for garnish
Nutrition Information(per serving)
685
Calories
28g
Protein
72g
Carbs
32g
Fat
Instructions
- 1
Preheat oven to 400°F (200°C). Toss halved cherry tomatoes with 1 tablespoon olive oil, 1 minced garlic clove, salt, and pepper on a baking sheet. Roast for 25-30 minutes until blistered and concentrated. Set aside.
- 2
Bring a large pot of salted water to boil. Cook makaron according to package directions until al dente (usually 8-10 minutes). Drain and set aside, reserving 1 cup pasta water.
- 3
In a large saucepan, melt butter over medium heat. Add diced cebula and sauté for 3-4 minutes until softened and translucent.
- 4
Add remaining 3 minced garlic cloves to the pan and cook for 1 minute until fragrant.
- 5
Stir in gochujang paste and cook for 2 minutes, stirring constantly to develop the flavor and reduce any harsh edges. The mixture should darken slightly.
- 6
Add ketchup and stir well, cooking for another minute. This adds sweet depth and bridges American comfort with Korean heat.
- 7
Pour in milk and heavy cream slowly while whisking to prevent lumps. Bring to a gentle simmer over medium-low heat.
- 8
In a small bowl, whisk together soy sauce and white miso paste with 2 tablespoons of the reserved pasta water to create a smooth paste. Add this to the cream sauce, stirring thoroughly. The miso adds umami complexity and Japanese depth.
- 9
Add smoked paprika and cayenne pepper, stirring to incorporate the Mexican spice profile.
- 10
Reduce heat to low. Add the shredded cheddar cheese gradually, stirring constantly until fully melted. Then add the crumbled feta cheese, stirring gently to distribute throughout the sauce. The feta should remain somewhat chunky for Greek authenticity.
- 11
Add the cooked makaron to the cheese sauce and fold gently to coat evenly. If the sauce seems too thick, add reserved pasta water 2 tablespoons at a time until you reach desired consistency.
- 12
Stir in the roasted cherry tomatoes with all their pan juices, along with 1 teaspoon honey. This adds the sweet-savory element that ties all six cuisines together.
- 13
Season with salt and black pepper to taste. Remember the gochujang, soy sauce, and feta are already salty, so taste before adding more salt.
- 14
Transfer to a serving bowl or divide among individual bowls. Sprinkle with grated Parmesan cheese and fresh cilantro.
- 15
Serve immediately while hot, with the sauce still creamy and the tomato confit warm and concentrated in flavor.
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