Description
Gochujang Mac and Cheese is a delightful fusion dish that elevates the classic comfort food with a spicy Korean twist. This creamy, cheesy delight combines elbow macaroni with the smoky heat of gochujang, creating a flavor explosion that will impress your family and friends. Perfect for weeknight dinners or potlucks, this dish is as easy to make as it is enjoyable to eat. Get ready to take your mac and cheese game to the next level!
Ingredients
Scale
- 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)
Instructions
- Cook elbow macaroni according to package instructions in salted boiling water until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat until bubbly but not browned. Whisk in flour until smooth and cook for 1-2 minutes.
- Gradually whisk in milk, cooking until thickened (about 5 minutes). Stir in sharp cheddar and cream cheese until melted and creamy; add gochujang.
- Fold cooked macaroni into the cheese sauce until fully coated. Season with salt and pepper.
- For added crunch, sprinkle panko breadcrumbs on top and bake at 350°F (175°C) for about 15 minutes or until golden brown.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg
Keywords: Customize by adding crispy bacon or sautéed vegetables. Store leftovers in an airtight container for up to three days; reheat with a splash of milk.