Gochujang Mac and Cheese
Equipment
- Oven safe baking dish
Ingredients
Mac and Cheese
- 6 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tbsp gochujang
- 1½ cups milk, separated into 3 parts
- 1 cup shredded cheese of choice, I used cheddar and mozarella, see note 1
- Salt and pepper, to taste
Optional Garnishes
- Extra cheese for topping
- Parsley
Instructions
- Boil your macaroni two minutes before al dente, then rinse under cold water and set aside.
- In a pan, melt butter over medium heat. Add the flour and stir until fully combined to form a roux.
- Add the gochujang and stir until it’s evenly mixed into the roux.
- Gradually pour in the milk in three stages, stirring thoroughly after each addition to keep the mixture smooth.
- Once all the milk is incorporated, add your cheese and stir until fully melted into a creamy sauce. Season with salt and pepper to taste.
- Add the cooked macaroni and stir until evenly coated. If the sauce feels too thick, add a splash more milk to loosen it up.
- Transfer the macaroni to an oven-safe dish, top with extra cheese, and bake at 400°F (200°C) for 15 minutes until bubbly and golden.
- Serve warm and optionally garnish with parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Gochujang MAc And Cheese Is The Best Cozy Dish
Growing up, mac and cheese was one of the foods I always look forward to eating, and now that I’m older, I love to add little things to it to spice it up! This Gochujang Mac and Cheese is still the mac and cheese you know and love, just upgraded with a spoonful of gochujang for additional depth and acidity to help balance the rich cheese sauce. The cheese still pulls, the edges still get golden in the oven, and you still go back for seconds (and thirds). Whether it’s a solo dinner or just something to bring to a potluck, this dish always impresses! Even if its just yourself.
The Sauce You’ll Fall In Love With
As all mac and cheeses start, this starts with a classic roux, milk, and cheese, but this gochujang balances it even more. I like to whisk the gochujang into the butter and flour because not only does it blend better, but the quick cooking process helps dull some of the strong acidic flavors. Once the roux is made, you just add some milk to help balance some of the spice and it’ll thicken slowly. And once you add a mix of cheeses of your choice, (I like cheddar and mozzarella) it turns into an amazing blanket for your noodles. I also like to bake my mac and cheese until it’s golden and crusty on the top for another added layer of textures, and it’s one of the best things you’ll ever eat!
Ingredients You’ll Need To Make Gochujang Mac And Cheese
Mac & Cheese
- 6 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tbsp gochujang
- 1½ cups milk (add in 3 stages)
- 1 cup shredded cheese (cheddar + mozzarella recommended)
- Salt and pepper, to taste
Optional Garnishes
- Extra cheese for topping
- Chopped parsley
How to Make Gochujang Mac and Cheese
Boil your macaroni 2 minutes before al dente. Rinse with cold water to stop cooking and set aside.
In a pan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1 minute.
Whisk in the gochujang until smooth and fully blended into the roux.
Slowly add the milk in three pours, stirring constantly to keep it lump-free.
Once the sauce thickens, add the shredded cheese and stir until melted and creamy. Season with salt and pepper to taste.
Add in the macaroni and stir to coat. If it feels too thick, add a splash more milk.
Transfer to a baking dish, top with more cheese, and bake at 400°F (200°C) for 15 minutes or until golden and bubbling.
Serve hot, topped with chopped parsley if you’re feeling fancy.
Tips & Variations
Mix Up The Cheese Types!
I like using cheddar because it has the classic flavor profiles of mac and cheese while the mozarella gives it that beautiful cheese pull. Everyone has their preferences (my sister likes using gruyère and sharp cheddar), and I think any of them are right!
Don’t Skip the Baking Step
It’s optional, but that crispy top gives the mac and cheese another layer of texture that brings the dish together.
Don’t Want To Use Gochujang?
Try sriracha, sambal oelek, or even chili crisp! I would recommend stirring it into the roux to get it incorporated the best!
Frequently Asked Questions
What kind of cheese works best?
A mix of sharp cheddar and mozzarella is my go-to, but you can use anything that melts well. Gruyère, Monterey Jack, or Sharp Cheddar are great options too.
Can I skip the bake and just get to eating??
Absolutely! It’s already creamy and delicious once the cheese melts, baking it just adds texture and that classic golden top.
Is it super spicy?
Not really. Gochujang adds more flavor and acidity more than heat. If you’re sensitive, start with ½ tablespoon and feel free to add more if needed! If you added too much, add a dash more milk to help combat the spiciness.
Try These Next
- Want more creamy pastas? Try my Creamy Garlic Noodles!
- Craving something with a little more protein? Try my Spicy Creamy Chicken Pasta!
- Need something super quick? You’ll love my Garlic Butter Noodles!
