Gochujang Mac and Cheese

Why You’ll Love This Recipe

This mac and cheese delivers everything you love about the original—creamy sauce, tender pasta, gooey cheese—but with the exciting addition of gochujang for depth, spice, and a subtle sweetness. It’s easy to make, endlessly customizable, and perfect for spicing up your weeknight dinners or impressing at potlucks.

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 milk or 2%)
• Heavy cream (optional, for extra richness)
• Cheddar cheese (shredded)
• Mozzarella or Monterey Jack cheese (shredded)
• Gochujang (Korean red chili paste)
• Garlic (minced)
• Salt
• Black pepper
• Optional toppings: green onions, sesame seeds, crispy onions, or breadcrumbs

Directions

1. Cook the pasta in salted boiling water until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
3. Stir in flour and cook for 1–2 minutes to form a roux.
4. Gradually whisk in milk (and cream if using), stirring constantly to avoid lumps.
5. Add gochujang and whisk until fully incorporated and smooth.
6. Simmer the sauce gently until it thickens, about 4–5 minutes.
7. Lower the heat and stir in the shredded cheeses until melted and creamy.
8. Season with salt and black pepper to taste.
9. Add the cooked pasta to the sauce and stir until evenly coated.
10. Serve hot, topped with your choice of green onions, sesame seeds, or crispy toppings.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Baked Version: Transfer to a baking dish, top with breadcrumbs and extra cheese, and bake until golden.
• Extra Spicy: Add more gochujang or a dash of chili flakes or sriracha.
• Meaty Additions: Stir in cooked bacon, shredded chicken, or Korean bulgogi beef.
• Vegetable Mix-ins: Add sautéed spinach, mushrooms, or kimchi for added texture and flavor.
• Vegan Version: Use plant-based butter, milk, cheese, and a vegan gochujang alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce. Avoid overheating, which can cause the cheese to separate.

FAQs

What is gochujang?

Gochujang is a Korean fermented red chili paste with a sweet, spicy, and umami-rich flavor. It’s used in many Korean dishes and adds depth to sauces.

Is gochujang very spicy?

It has a medium level of heat, but the spice is balanced with sweetness and savory notes. You can adjust the amount based on your heat preference.

Can I make this gluten-free?

Yes, use gluten-free pasta and a gluten-free flour substitute for the roux. Make sure your gochujang is also gluten-free.

What cheeses work best?

Sharp cheddar gives great flavor, while mozzarella or Monterey Jack adds creaminess. Feel free to mix cheeses based on your taste.

Can I make it ahead of time?

It’s best served fresh, but you can prepare the sauce and pasta separately and combine them just before serving.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts more smoothly and gives a creamier sauce.

How do I keep the cheese sauce from getting grainy?

Use low heat when melting the cheese and avoid overheating once it’s added.

Is gochujang easy to find?

Yes, it’s available in most grocery stores in the international foods aisle or at any Asian market.

Can I freeze gochujang mac and cheese?

Freezing is not recommended as the cheese sauce may separate when reheated.

What can I serve with this dish?

It pairs well with a simple salad, roasted vegetables, or grilled meats for a complete meal.

Conclusion

Gochujang Mac and Cheese is a spicy, creamy, and totally craveable dish that brings bold Korean flavors to an American classic. It’s the perfect way to elevate comfort food into something new and exciting—simple enough for a weeknight dinner, yet special enough to impress your guests. Once you try it, regular mac and cheese just won’t be the same.

Gochujang Mac and Cheese

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Gochujang Mac and Cheese is a creamy, spicy twist on the classic comfort food, featuring tender pasta coated in a cheesy sauce with the bold, umami-rich flavor of Korean gochujang chili paste.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean-American Fusion
• Diet: Vegetarian

Ingredients

• 8 oz elbow macaroni or pasta of choice
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk (whole or 2%)
• 1/2 cup heavy cream (optional, for extra richness)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella or Monterey Jack cheese
• 1–2 tablespoons gochujang (adjust to taste)
• 2 cloves garlic, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Optional toppings: green onions, sesame seeds, crispy onions, breadcrumbs

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Instructions

1. Cook pasta in salted boiling water until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
3. Stir in flour and cook for 1–2 minutes to form a roux.
4. Gradually whisk in milk and cream (if using), stirring constantly to avoid lumps.
5. Add gochujang and whisk until smooth and fully incorporated.
6. Simmer gently for 4–5 minutes until the sauce thickens.
7. Lower heat and stir in shredded cheeses until melted and creamy.
8. Season with salt and black pepper to taste.
9. Add cooked pasta to the sauce and stir until evenly coated.
10. Serve hot, topped with optional green onions, sesame seeds, or crispy toppings.

Notes

• Adjust gochujang to control the spice level.
• Use freshly shredded cheese for smoother, creamier sauce.
• Low heat prevents the cheese from becoming grainy.
• Serve immediately for the best texture; reheating gently is recommended.
• Mix in cooked vegetables, meats, or kimchi for extra flavor and texture.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 460
• Sugar: 5g
• Sodium: 720mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 85mg