Name: Gochujang Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 8 oz elbow macaroni (cooked al dente); 2 cups sharp cheddar cheese (freshly grated); 3 tbsp gochujang (adjust based on spice preference); 1 cup whole milk; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 1 tsp garlic powder; 1/2 cup panko breadcrumbs (optional); Salt and pepper (to taste); 4 oz cream cheese (optional)

Print Recipe

The moment you take a bite of Gochujang Mac and Cheese, you’re greeted with a glorious explosion of flavors that dance on your palate. Imagine creamy, cheesy goodness blended with the spicy, smoky kick of gochujang, an iconic Korean chili paste — it’s like a flavor party in your mouth where everyone is invited. This dish is not just comfort food; it’s a warm hug after a long day and the kind of meal that makes you want to gather friends around your table for an impromptu feast.

You may find yourself reminiscing about that one rainy Saturday when you decided to whip up this heavenly concoction. The scent of melting cheese and spices wafting through your kitchen had everyone running in to see what was bubbling away. Whether it’s a cozy family dinner or an exciting potluck, Gochujang Mac and Cheese transforms any occasion into something special. Get ready for an unforgettable culinary adventure!

Why You'll Love This Recipe

This Gochujang Mac and Cheese recipe is a breeze to prepare, making it perfect for busy weeknights
The unique flavor combination will surprise and delight your taste buds
Its vibrant color and creamy texture make it visually appealing on any dinner table
Versatile enough to serve as a side dish or the main event, it’s sure to impress anyone who tries it

Sharing this dish with my friends had them clamoring for seconds — they couldn’t believe how deliciously different mac and cheese could be!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Elbow Macaroni: About 8 ounces cooked al dente; it holds onto the sauce perfectly.
Sharp Cheddar Cheese: Use freshly grated for the best melt and flavor; sharpness balances the heat.
Gochujang: A must-have for that spicy kick; choose a mild version if you’re sensitive to heat.
Milk: Whole or 2% milk creates a rich, creamy base; avoid skim milk for better texture.
Butter: Unsalted butter adds richness; melt it gently to avoid browning.
Flour: All-purpose flour thickens your cheese sauce beautifully; whisk until smooth during cooking.
Garlic Powder: It brings depth to the flavor without overpowering the dish; fresh garlic works too!
Panko Breadcrumbs: Optional but highly recommended for added crunch on top; toast lightly before sprinkling.

For the Sauce:

Salt and Pepper: Season to taste; start light since cheese can be salty.
Cream Cheese: Optional but adds extra creaminess that takes this recipe over the top!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain well and set aside.

Create the Cheese Sauce Base: In a large saucepan, melt butter over medium heat until bubbly yet not browned. Whisk in flour until smooth and cook for about 1-2 minutes.

Add Dairy Goodness!: Gradually whisk in milk until there are no lumps left, then cook until thickened — about 5 minutes should do it!

Melt in the Good Stuff!: Add sharp cheddar cheese along with cream cheese if using. Stir continuously until melted and creamy, then mix in gochujang.

Combine Pasta and Sauce: Fold cooked macaroni into the cheese sauce until every piece is coated in cheesy goodness. Season with salt and pepper to taste.

Add Crunch (Optional): If you love some texture, sprinkle panko breadcrumbs on top before baking at 350°F (175°C) for about 15 minutes or until golden brown.

Enjoy this delicious twist on classic mac and cheese! You’ll be glad you took the plunge into this flavorful territory!

You Must Know

Gochujang Mac and Cheese combines creamy cheese with spicy gochujang for an unforgettable twist
It’s a unique fusion dish that pleases both cheese lovers and spice enthusiasts
The vibrant flavors create a comforting meal that is sure to impress your guests while being easy enough for a weeknight dinner

Perfecting the Cooking Process

Start by boiling your pasta until al dente, then prepare the cheese sauce while the pasta cooks. This keeps everything hot and fresh, ensuring maximum creaminess.

Serving and storing

Add Your Touch

Feel free to swap out different cheeses or add ingredients like crispy bacon or sautéed veggies. The options are endless for customizing your Gochujang Mac and Cheese.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave, adding a splash of milk to restore creaminess.

Chef's Helpful Tips

For the best Gochujang Mac and Cheese, always use freshly grated cheese for optimal meltiness
Be cautious with gochujang; start with less if you’re unsure about the spice level
Lastly, remember to stir continuously when making the sauce to avoid lumps

When I first served this dish at a family gathering, my cousin couldn’t stop raving about it! She even asked for the recipe, saying it was her new favorite comfort food.

FAQs

FAQ

What is Gochujang?

Gochujang is a Korean fermented chili paste that adds depth and spiciness to dishes.

Can I make this recipe vegan?

Absolutely! Use vegan cheese and plant-based milk for a delicious vegan version.

How can I adjust the spice level?

Simply reduce the amount of gochujang used or mix in some cream cheese for added richness.