Gochujang Mac and Cheese

If you love mac and cheese but want a bold, spicy twist, this Gochujang Mac and Cheese is about to become your new obsession. Imagine creamy, cheesy pasta with a rich, slightly smoky kick from gochujang, perfectly balanced by butter, cream, and a blend of melty cheeses. Each bite is comforting, indulgent, and packed with umami flavor that makes it hard to stop at just one serving. Trust me, this recipe turns a classic comfort food into an exciting, flavor-packed experience you’ll want to make again and again.

Recipe Origin

Mac and cheese is an American comfort food staple, but this version takes inspiration from Korean cuisine by adding gochujang, a fermented chili paste that brings heat, depth, and a subtle sweetness. By combining creamy cheese sauce with a hint of spice and smoky paprika, this recipe elevates a familiar dish into something truly crave-worthy and unique.

Kitchen Tools You’ll Need

You’ll need a large pot for boiling pasta, a skillet or saucepan for making the cheese sauce, a whisk or spatula for stirring, and a baking dish if you prefer finishing it in the oven. Simple tools, but essential for a perfectly creamy, spicy mac and cheese.

Why You’ll Love Gochujang Mac and Cheese

This dish isn’t just a dinner—it’s an experience.

Versatile: Perfect for weeknight dinners, meal prep, or even as a side for game day. You can also mix in leftover meats or vegetables to make it heartier.

Bold Flavors: The gochujang gives it a spicy-sweet umami punch that transforms classic mac and cheese into something unforgettable.

Quick and Easy: Straightforward steps mean you can enjoy a gourmet-tasting meal in under an hour.

Customizable: Adjust the gochujang for heat, swap cheeses, or add herbs for extra flavor.

Crowd-Pleasing: Kids and adults alike will love the cheesy comfort, with a hint of spice that keeps things interesting.

Chef’s Pro Tips for Perfect Results

Cook the pasta just until al dente, as it will continue to cook slightly in the sauce. Use full-fat milk and cream for the richest, creamiest texture. Whisk constantly when making the roux to avoid lumps, and gradually add milk for a smooth sauce. Adjust the gochujang to your preferred spice level, and reserve a little pasta water to loosen the sauce if needed. Finish with extra cheese on top for a golden, bubbly crust.

Ingredients in Gochujang Mac and Cheese

Here’s why each ingredient makes this dish incredible

Dry Elbow Pasta: Classic shape that holds onto the creamy sauce perfectly.

Oil and Butter: Adds richness and ensures the sauce coats the pasta evenly.

Garlic: Minced garlic adds depth and aroma to the sauce.

Flour: Creates the roux, which thickens the sauce into creamy perfection.

Milk and Cream: Full-fat dairy gives the sauce that indulgent, silky texture everyone loves.

Black Pepper, Paprika, Garlic Powder, Chicken Stock Powder, Salt: Seasonings balance the creaminess and enhance the depth of flavor.

Tomato Paste and Dijon Mustard: Adds tanginess and subtle complexity to the sauce.

Gochujang: The star of the show, giving a spicy-sweet umami punch. Adjust based on your heat preference.

Cheese Blend (Cheddar, Mozzarella, Red Leicester): Melty, rich, and full of flavor. Extra cheese on top creates a golden, bubbly crust.

Leftover Pasta Water: Helps loosen the sauce if it becomes too thick, ensuring the pasta is perfectly coated.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s make this creamy, spicy mac and cheese together

Cook the Pasta: Boil the pasta in salted water until al dente. Drain, reserving a little pasta water, and set aside.

Sauté Garlic: Heat oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Make the Roux: Add butter to the skillet, melt it, and then stir in flour. Cook for 1-2 minutes, whisking constantly to avoid lumps.

Add Dairy: Gradually pour in milk and cream, whisking continuously until smooth and creamy.

Season the Sauce: Add black pepper, paprika, garlic powder, chicken stock powder, salt, tomato paste, and Dijon mustard. Stir until well combined.

Incorporate Gochujang: Mix in gochujang until the sauce is evenly colored and spicy-sweet. Adjust the amount for your preferred heat level.

Add Cheese: Stir in the cheese blend until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water.

Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing gently until all pasta is coated evenly.

Optional Layering and Topping: Transfer to a baking dish if desired, top with extra cheese, and bake until golden and bubbly, about 10 minutes at 180°C (350°F).

Serve and Enjoy: Serve immediately for the creamiest, cheesiest, and most flavorful bites. Each forkful should be rich, creamy, and perfectly spiced.

Nutrition Facts

Servings: 4
Calories per serving: 550 (approximate)
Preparation Time
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes

How to Serve Gochujang Mac and Cheese

With Protein: Pair with grilled chicken, shrimp, or crispy tofu.

As a Side: Serve alongside roasted vegetables or a crisp green salad.

With Extra Heat: Sprinkle chili flakes or sriracha for those who love extra spice.

Presentation: Serve in bowls or straight from a baking dish with extra cheese sprinkled on top. Garnish with chopped parsley for color.

Make-Ahead and Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven, adding a splash of milk or pasta water to restore creaminess.

Variations to Try

Use different cheeses like Gruyere or Fontina for a richer flavor
Add sautéed mushrooms or caramelized onions for extra depth
Mix in cooked bacon or chorizo for a smoky twist
Top with panko breadcrumbs and bake for a crunchy finish

Additional Tips

Prep Ahead: Grate cheese and prepare seasonings before starting for smooth cooking.
Adjust Spice: Add more or less gochujang to match your heat tolerance.
Creamy Texture: Don’t overcook pasta; toss with sauce while hot.
Double the Batch: Works well for feeding a crowd or meal prepping.

FAQ Section

Q1: Can I use gluten-free pasta?
A1: Yes, it works perfectly, just cook according to package instructions.

Q2: Can I make this vegan?
A2: Substitute butter, cream, and cheese with plant-based alternatives and use a vegan gochujang if available.

Q3: How do I prevent the sauce from separating?
A3: Stir continuously when adding cheese and do not overheat the sauce.

Q4: Can I make it ahead of time?
A4: Yes, cook the pasta and sauce separately, combine and reheat before serving.

Q5: Can I use a single cheese instead of a blend?
A5: Yes, cheddar or mozzarella works, but the blend gives better depth of flavor.

Q6: Can I adjust the spice level?
A6: Yes, add less gochujang for milder flavor or more for extra heat.

Q7: Can I freeze this dish?
A7: Yes, freeze in airtight containers for up to 1 month. Reheat gently with a splash of milk.

Q8: Can I bake it with extra toppings?
A8: Yes, breadcrumbs or extra cheese create a delicious crust.

Q9: Can I use whole milk instead of cream?
A9: You can, but cream makes it richer and more indulgent.

Q10: Can I add vegetables?
A10: Yes, broccoli, bell peppers, or peas work beautifully.

Conclusion

Gochujang Mac and Cheese takes a beloved comfort food and turns it into a bold, flavorful, and slightly spicy dish that will wow your taste buds. Creamy cheese sauce, tender pasta, a hint of heat from gochujang, and aromatic seasonings make every bite irresistible. Quick to prepare and endlessly customizable, this recipe is perfect for weeknights, dinner parties, or any time you want a comforting meal with a little extra kick. Serve it warm, enjoy the creamy texture and spicy-sweet flavors, and savor every indulgent bite.

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