Chop garlic and grate cheddar cheese.
Cook pasta according to package instructions. Reserve about 120ml pasta water and drain. Set aside.
In a large saucepan, add butter, garlic and gochujang. Cook over medium-low heat until fragrant.
Whisk in flour and about 60ml of milk until smooth. Then, stir in remaining milk and bring to a boil, whisking constantly, until thickened.
Remove from heat and stir in grated cheese. Season to taste with salt.
Add cooked pasta and stir to coat pasta in sauce. Thin out the sauce with pasta water, 1 tbsp at a time, if necessary.
Serve immediately in your favourite pasta bowl.
Alternatively, you can bake the mac and cheese. Transfer to an oven safe dish and top with panko crumbs. Lightly spray with cooking spray, then broil in the oven for 2-3 minutes or until golden brown. Enjoy!