Description
Gochujang Mac and Cheese is a spicy, creamy twist on the classic comfort food, featuring a rich cheese sauce infused with gochujang chili paste. With gooey layers of cheese and a golden broiled topping, it’s perfect for those who crave bold, umami-packed flavors.
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)
Instructions
- Bring a large pot of salted water to a boil with a little oil. Cook the pasta until al dente, drain, rinse with cold water, and reserve ½ cup of pasta water.
- In a pan, heat oil and sauté garlic over low-medium heat until golden.
- Add butter to the pan, melt it, then stir in flour to make a roux. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually whisk in milk until smooth, then add cream. Bring to a gentle boil, stirring until thickened.
- Season with black pepper, paprika, garlic powder, and chicken stock powder. Stir in tomato paste, Dijon mustard, and gochujang until the sauce is smooth and vibrant.
- Add grated cheese and stir until melted and fully incorporated into the sauce.
- If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
- Stir the cooked pasta into the sauce until evenly coated.
- Layer the mac and cheese in an oven-safe dish, sprinkling extra cheese between layers and on top.
- Broil at 240°C (465°F) for about 5 minutes until the top is golden and bubbling.
- Let cool slightly before serving.
Notes
- Use any melty cheese you like, such as gouda, gruyère, or pepper jack.
- Add spicy chicken or sautéed veggies for extra substance.
- Top with breadcrumbs for a crunchy finish.
- Adjust gochujang to taste — more for extra heat, less for a milder version.
- Store leftovers in the fridge for up to 4 days and reheat with a splash of milk or cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop, Broiling
- Cuisine: Fusion, Korean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 95mg
