If you’ve been reading this blog, you’ll know I am a big fan of Korean sweet potato noodles. Like a BIG fan. I got adventurous today and decided to make my own version of Korean Mac N Cheese. How do you make such a thing you ask?
Boil 1/2 a package of Sweet potato noodles, or the whole thing, usually they’re rather large; up to you. While the noodles are boiling in hot water start making your ‘cheese sauce’.
I used Bob’s Red Mill recipe: I replaced the regular flour with GF flour
1/2 cup Nutritional Yeast
1/4 cup Cornstarch
2 Tb Gluten Free Flour
1 tsp Sea Salt
1 tsp Yellow Mustard
1/2 cup Vegetable Oil
1 cup of water at the beginning
1 cup of water after bubbling/thickening
The instructions are to add the dry and then the wet slowly, but do you think I listened? I didn’t even read that far, I just dumped everything and turned the burner on. Then I noticed after it was bubbling it started to get very thick, I was wisking the whole time, so I noticed the change, then I added the second cup of water. Clearly this recipe is fool proof because the cheese sauce turned out great. I would suggest reading the actual recipe directions, but if you’re a silly like me it still works out. Mind you, you can’t have the heat on too high or you’re apt to burn the whole thing. Medium heat and constant stirring.
Drain the boiled noodles, add some of the sauce and stir together, voila! You can thank me below. Trust me on this, you have to make it to appreciate it. On the right I included the noodles minus the cheese sauce so you can see the contrast before and after.