Print

Gochujang Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Gochujang Mac and Cheese combines creamy, cheesy comfort with the bold, spicy-sweet flavor of Korean gochujang chili paste. It’s a rich, umami-packed twist on a classic favorite—creamy, smoky, and ready in just 30 minutes.

Ingredients

  • 12 oz elbow macaroni or other short pasta
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk (whole milk preferred)
  • 1/2 cup heavy cream (optional)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • 2–3 tbsp gochujang (Korean chili paste)
  • 2 cloves garlic, minced
  • 1 tsp soy sauce
  • Salt and black pepper to taste
  • 2 green onions, chopped (for garnish)
  • 1 tsp sesame seeds (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook macaroni until al dente, then drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes until smooth and slightly golden.
  3. Gradually whisk in milk and heavy cream, stirring until thickened and smooth.
  4. Add minced garlic, gochujang, soy sauce, salt, and pepper. Adjust the amount of gochujang to your spice preference.
  5. Reduce heat to low and stir in cheddar and mozzarella cheese until melted and creamy.
  6. Add cooked macaroni to the sauce, stirring until evenly coated.
  7. For a baked option, transfer to an oven-safe dish, top with extra cheese, and broil for 3–5 minutes until bubbly and golden.
  8. Garnish with chopped green onions and sesame seeds before serving.

Notes

  • Adjust gochujang for spice level—start with 2 tablespoons for mild heat.
  • Use a blend of cheeses for extra flavor and creaminess.
  • Add cooked chicken, bacon, or tofu for a protein boost.
  • Mix in kimchi or vegetables for extra flavor and texture.
  • To reheat, stir in a splash of milk to restore creaminess.

Nutrition

Find it online: https://thefamilycooking.com/gochujang-mac-and-cheese-3/