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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.

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)

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

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