Name: Gochujang Mac and Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 8 oz (about 2 cups) elbow pasta (or preferred pasta shape); 1 tbsp neutral oil; 2 cloves garlic, minced; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 ½ cups whole milk; ½ cup double cream or heavy cream; Salt and freshly ground black pepper, to taste; ½ tsp paprika; ½ tsp garlic powder; 1 tsp chicken stock powder (or vegetable stock powder for vegetarian); 1 tbsp tomato paste; 1 tbsp Dijon mustard; 1 ½ to 2 tbsp gochujang paste (adjust to taste); 1 ½ cups grated cheese (mix of cheddar, mozzarella, and red leicester), plus extra for layering and topping; ½ cup reserved pasta water (as needed)

Jump to Recipe·Leave a Review

This Gochujang Mac and Cheese brings together the creamy richness of classic mac and cheese with the bold, spicy-savoury notes of gochujang. Each bite is warm, comforting, and packed with umami — and the broiled cheesy topping adds just the right amount of indulgence. It’s my go-to when I want something cozy with a little kick.

Gochujang Mac and Cheese

Why You’ll Love This Recipe

This isn’t just another pasta bake — it’s a full-on flavor experience with simple ingredients and a silky, cheesy finish.

Easy to make: I love how quick and fuss-free this is. Perfect for weeknights or when I want something satisfying without spending hours in the kitchen.
Simple ingredients, big flavor: Everything in this recipe is easy to find, but when combined, they create deep, layered flavor with a spicy twist.
Cheese lover’s dream: With cheese inside, between the layers, and bubbling on top, this recipe delivers on that gooey, stretchy, cheesy texture I always crave.
Customizable spice: I control the heat by adjusting how much gochujang I use — so it works for both spicy food fans and those who prefer it milder.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow pasta (or any pasta shape I like)
Neutral oil
Fresh garlic, minced
Unsalted butter
All-purpose/plain flour
Whole milk
Double cream or heavy cream
Salt and freshly ground black pepper (to taste)
Paprika
Garlic powder
Chicken stock powder
Tomato paste
Dijon mustard
Gochujang paste
Cheese (I use a mix of cheddar, mozzarella, and red leicester, plus extra for layering and topping)
Reserved pasta water (from boiling the pasta)

Directions

Cook the pasta: I bring salted water with a little oil to a boil, cook the pasta until al dente, then drain and rinse with cold water. I save about a cup of the pasta water for later.
Sauté the garlic: In a pan, I heat oil and sauté the garlic on low-medium heat until it turns lightly golden.
Make the roux: I melt butter in the same pan, then add flour, stirring constantly to form a smooth paste and cook out the raw flour flavor.
Add milk and cream: Gradually, I add milk while whisking to avoid lumps. Once that’s incorporated, I add the cream and bring it all to a gentle boil, stirring until the sauce thickens.
Season the sauce: I stir in black pepper, paprika, garlic powder, and chicken stock powder. Then I mix in the tomato paste, Dijon mustard, and gochujang until smooth and vibrant in color.
Melt in the cheese: I add the grated cheeses and stir until melted into a creamy, rich sauce.
Loosen with pasta water: If the sauce feels too thick, I add a splash of reserved pasta water and stir until it reaches my desired consistency.
Mix in the pasta: I add the cooked pasta into the sauce and stir to coat every piece.
Layer and top: In an oven-safe dish, I layer pasta, sprinkle cheese, repeat, and finish with a generous cheese topping.
Broil: I broil the dish at 240°C for about 5 minutes until the top is golden and bubbling.
Serve: Once it’s cooled slightly, I dig in!

Servings and Timing

Yield: Serves 3 to 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

With chicken: Sometimes I add spicy pan-fried chicken for extra protein and heat.
Breadcrumb topping: For a crunchy top, I sprinkle toasted breadcrumbs before broiling.
Vegetarian option: I skip the chicken stock powder or replace it with a veggie version.
Extra veggies: I like tossing in some sautéed spinach, mushrooms, or roasted red peppers.
Cheese swap: I play around with cheese blends like gouda, gruyère, or pepper jack depending on what I have.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, I add a splash of milk or cream to bring back the creaminess and heat it gently on the stove or in the microwave, stirring frequently to avoid dryness.

FAQs

What is gochujang and what does it taste like?

Gochujang is a thick Korean chili paste made from fermented soybeans, chili powder, and glutinous rice. It has a spicy, sweet, and savoury flavor that adds real depth and character to any dish.

Where can I buy gochujang?

I usually find it in the Asian foods section of larger supermarkets or at local Asian grocery stores. It’s also widely available online and comes in different spice levels.

Is there a halal version of gochujang?

Yes, there are halal-certified gochujang options available. I look for products that clearly state they are halal and check the ingredient list to confirm it’s suitable for my dietary needs.

What cheeses melt best in mac and cheese?

I go for cheddar for sharpness, mozzarella for meltiness, and red leicester for that bold color. But honestly, any good melting cheese like gouda, monterey jack, or fontina works great too.

What goes well with this dish?

I usually enjoy it as a standalone meal, but it also pairs nicely with roasted vegetables, a crisp salad, or crispy fried chicken for extra indulgence.

Conclusion

Gochujang Mac and Cheese is one of those dishes I keep coming back to — it’s creamy, cozy, spicy, and satisfying all in one. Whether I’m serving it as a main or a side, it’s guaranteed to steal the show. This fusion twist on a comfort classic hits the perfect balance of bold and familiar, making it a standout in my weeknight dinner rotation.