225g macaroni
30g butter
30g plain flour
480ml milk
200g shredded sharp cheddar cheese
30ml Chimac Korean hot sauce (adjust to taste)
Salt and pepper to taste
Breadcrumbs for topping - we like to mix em with finely chopped spring onions and leeks

Cook the macaroni for 1 - 1.5 mins. You want it to be al dente and not fully cooked. Drain and set aside, keeping a little bit of the pasta water

In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1-2 minutes to make a roux. 

Slowly pour in the milk while whisking constantly to avoid lumps. Cook until the mixture thickens, usually around 3-5 minutes. You can add some pasta water if it is still too thick

Reduce the heat to low. Add the shredded cheddar cheese to the milk mixture, stirring until the cheese is melted and the sauce is smooth.

Stir in Chimac Korean hot sauce, adjusting the amount based on your desired level of spiciness. We like more, obviously! Season with salt and pepper to taste.

Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.

Transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top for a crunchy texture, and chuck it in the oven for 25 mins until golden brown.

Serve your spicy mac and cheese hot and enjoy!