Gochujang Mac and Cheese

Why You’ll Love This Recipe

This isn’t your average mac and cheese. The addition of gochujang transforms the dish into something unexpected and exciting, adding layers of flavor without overwhelming the classic creamy texture. It’s a one-pot wonder that’s perfect for weeknight dinners, potlucks, or any time you’re craving something indulgent with a spicy twist. Plus, it’s completely customizable—keep it vegetarian or add protein to make it a full meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni or pasta of choice
• Butter
• All-purpose flour
• Milk (whole or 2%)
• Heavy cream (optional, for extra richness)
• Gochujang (Korean chili paste)
• Garlic (minced)
• Sharp cheddar cheese (shredded)
• Mozzarella or Monterey Jack cheese (shredded)
• Salt and pepper
• Green onions or toasted breadcrumbs for garnish (optional)

Directions

1. Cook the pasta in salted water according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
3. Whisk in the flour and cook for 1–2 minutes to form a roux.
4. Slowly whisk in the milk and cream (if using), stirring constantly to avoid lumps.
5. Stir in the gochujang and continue to whisk until the mixture thickens, about 3–5 minutes.
6. Lower the heat and add the shredded cheddar and mozzarella, stirring until melted and smooth.
7. Season with salt and pepper to taste.
8. Add the cooked pasta and stir until evenly coated with the sauce.
9. Serve hot, garnished with green onions or breadcrumbs if desired.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: Approximately 30 minutes

Variations

• Extra Spicy: Add a teaspoon of sriracha or more gochujang for an extra kick.
• Baked Version: Transfer to a baking dish, top with breadcrumbs and cheese, and bake at 375°F (190°C) for 15 minutes.
• Add Protein: Stir in cooked chicken, bacon, or tofu for a heartier dish.
• Vegan Option: Use plant-based butter, non-dairy milk, vegan cheese, and a dairy-free cream alternative.
• Different Cheeses: Try adding gruyère, fontina, or pepper jack for a unique flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop with a splash of milk to loosen the sauce, or microwave in 30-second increments, stirring between each.
This dish is best fresh, but you can freeze it for up to 1 month. Thaw in the refrigerator and reheat thoroughly.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, soybeans, and salt. It’s known for its spicy, sweet, and umami-rich flavor.

Is gochujang mac and cheese very spicy?

It has a gentle heat, but it’s not overwhelmingly spicy. You can adjust the amount of gochujang to suit your spice preference.

Can I make this dish gluten-free?

Yes. Use gluten-free pasta and a gluten-free flour blend for the roux. Be sure to check that your gochujang is also gluten-free.

What kind of cheese works best for this recipe?

Sharp cheddar and mozzarella or Monterey Jack melt well and complement the gochujang, but you can experiment with your favorites.

Can I use only milk and skip the cream?

Yes, using just milk works fine, though the sauce will be slightly less rich. Whole milk is recommended for the creamiest result.

Does gochujang mac and cheese taste like traditional mac and cheese?

It retains the creamy comfort of classic mac and cheese but with a spicy, savory twist that makes it feel new and exciting.

Can I make this ahead of time?

Yes. You can make the sauce and pasta separately, then combine and reheat before serving for best texture.

What toppings go well with this dish?

Green onions, toasted sesame seeds, crispy bacon, or seasoned breadcrumbs all make excellent toppings.

Is this suitable for kids?

If your child enjoys mildly spicy food, yes. You can reduce the gochujang to keep the heat very low.

How can I balance the spiciness if it’s too hot?

Stir in a bit of extra cream, cheese, or a small spoon of sugar to mellow the heat if needed.

Conclusion

Gochujang mac and cheese is a creative and delicious fusion of comfort food and bold Korean flavor. It’s creamy, spicy, and packed with umami—perfect for anyone looking to upgrade their classic mac and cheese with something unique and memorable. Whether served as a main course or a side, this dish is sure to become a household favorite.

Gochujang Mac and Cheese

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Gochujang mac and cheese is a bold and creamy fusion of classic comfort food and Korean flavors. Featuring a rich cheese sauce spiked with gochujang chili paste, it delivers a spicy, sweet, and umami-packed twist on traditional mac and cheese.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

• 12 oz elbow macaroni or pasta of choice
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1/2 cup heavy cream (optional)
• 2 tablespoons gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella or Monterey Jack cheese
• Salt and pepper, to taste
• Chopped green onions or toasted breadcrumbs, for garnish (optional)

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Instructions

1. Cook pasta in salted water according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add garlic and cook for about 30 seconds until fragrant.
3. Whisk in flour and cook for 1–2 minutes to form a roux.
4. Gradually whisk in milk and cream (if using), stirring constantly until smooth and beginning to thicken.
5. Stir in gochujang and continue to cook for 3–5 minutes, whisking frequently, until the sauce thickens.
6. Reduce heat to low and stir in cheddar and mozzarella until melted and smooth.
7. Season with salt and pepper to taste.
8. Add the cooked pasta to the sauce and stir until evenly coated.
9. Serve hot, garnished with green onions or toasted breadcrumbs if desired.

Notes

• Adjust gochujang to control heat level—start with 1 tablespoon for mild spice.
• For baked mac and cheese, top with breadcrumbs and bake at 375°F (190°C) for 15 minutes.
• Add cooked chicken, bacon, or tofu for extra protein.
• Use vegan cheese, butter, and milk to make it plant-based.
• Leftovers reheat best with a splash of milk to loosen the sauce.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 520
• Sugar: 6g
• Sodium: 780mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 80mg