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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.

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

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

Find it online: https://thefamilycooking.com/gochujang-mac-and-cheese-2/