Gochujang Mac and Cheese
Equipment
- Baking Dish to bake mac and cheese
Ingredients
- 6 oz macaroni pasta
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp gochujang
- 1 cup milk, plus extra if needed
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional Garnish: parsley
Instructions
- Boil the pasta 2 minutes before al dente.
- In a pan over medium heat, melt the butter and whisk in the flour to create a roux.
- Stir in the gochujang and cook for 1 minute.
- Gradually add milk, stirring constantly until smooth.
- Add the cheddar and mozzarella. Stir until melted and smooth. Season with salt and pepper.
- Add the cooked pasta and mix until combined. If the sauce is too thick, add more milk.
- Transfer to an oven-safe dish, top with more cheese, and bake at 350°F (175°C) for 15 minutes or until golden brown.
- Garnish with parsley if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Gochujang Mac and Cheese Recipe
- Why I Love This Version of Mac And Cheese
- The Cheese Pull You Want, With a Kick You Didn’t Expect
- Gochujang Mac and Cheese Recipe
- How to Make Gochujang Mac and Cheese
- Tips and Variations
- Weeknight-Friendly with a Little Extra Flair
- A Comfort Food Upgrade That’s Always a Hit
- Frequently Asked Questions
- More Recipes to Try
Why I Love This Version of Mac And Cheese
This isn’t your average mac and cheese. My Gochujang Mac and Cheese starts with a classic roux, but instead of keeping it plain, I whisk in a spoonful of gochujang, a Korean chili paste that’s spicy, savory, and slightly sweet. It transforms the familiar comfort food into something with real personality, coating every piece of pasta in a rich, flavorful sauce that’s hard to stop eating.
The Cheese Pull You Want, With a Kick You Didn’t Expect
Cheddar brings that sharp bite, mozzarella adds the perfect stretchy melt, and gochujang ties it all together with its unique depth. The heat is subtle but lingers just enough to keep each bite exciting. Finish it off with extra cheese baked on top until golden and bubbly, and you’ve got a dish that feels familiar yet brand new.
Gochujang Mac and Cheese Recipe
Main Ingredients
- 6 oz macaroni pasta
- 1 tablespoon butter
- 1 tablespoon flour
- 1 tablespoon gochujang
- 1 cup milk, plus extra if needed
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional Garnish: parsley
How to Make Gochujang Mac and Cheese
Boil pasta 2 minutes before al dente.
In a pan over medium heat, melt butter and whisk in flour to make a roux.
Stir in gochujang and cook for 1 minute.
Gradually add milk, whisking until smooth.
Add cheddar and mozzarella, stirring until melted. Season with salt and pepper.
Stir in pasta until well coated, adding more milk if needed.
Transfer to an oven-safe dish, top with more cheese, and bake at 350°F (175°C) for 15 minutes until golden brown.
Garnish with parsley if desired.
Tips and Variations
• Use a mix of cheeses: Gruyère or Monterey Jack work great for extra meltiness.
• Add cooked bacon, kimchi, or crispy chicken for more flavor and texture.
• Make it extra spicy by adding chili flakes or doubling the gochujang.
• For a quicker version, skip the bake and serve straight from the stovetop.
• Leftovers reheat well with a splash of milk to bring back the creamy texture.
Weeknight-Friendly with a Little Extra Flair
This recipe works perfectly for busy nights. The stovetop version is ready in under 30 minutes, but the baked version gives you that bubbly, crispy top without much extra effort. It’s the kind of dish that looks impressive enough for guests but is easy enough for a Tuesday night.
A Comfort Food Upgrade That’s Always a Hit
Gochujang Mac and Cheese has quickly become a staple in my kitchen. The flavor combo is so good that I find myself making it again and again, experimenting with toppings or mixing in proteins and veggies. It’s cozy, exciting, and the perfect way to give classic mac and cheese a bold upgrade.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble it up to the baking step, cover, and refrigerate. When ready to serve, bake until hot and bubbly.
Is it very spicy?
The spice level is mild to medium. Reduce the gochujang if you want it more kid-friendly, or add more if you like it hotter.
What pasta shape works best?
Macaroni is classic, but shells, cavatappi, or rigatoni all work well to catch the sauce.
More Recipes to Try
If you like creamy and spicy pasta, try my Chili Oil Vodka Pasta.
For another fusion favorite, check out my Chili Oil Caramelized Onion Pasta.
If you want seafood in the mix, make my Spicy Creamy Shrimp Pasta.
