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Gochujang Mac And Cheese Recipe

Gochujang Mac and Cheese

This Korean-inspired mac and cheese is a fun twist on a comfort food classic! A sweet and spicy gochujang cheese sauce coats al dente pasta for a flavor fusion that's both adventurous and craveable. Topped with crispy panko breadcrumbs and scallions, this easy weeknight bake will become a new favorite.
Yield: 4-6 servings
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Total Time 45 minutes

Ingredients
  

  • 8 oz dried elbow pasta or shell pasta
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1-2 tablespoons gochujang (to taste)
  • 1 teaspoon mustard (optional)
  • 2 cups shredded cheddar cheese
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons chopped scallions

Instructions
 

  • Cook the pasta according to package directions until al dente. Drain and set aside.
  • In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
  • Gradually whisk in the milk and bring to a simmer. Cook, stirring frequently, until thickened to a creamy sauce consistency.
  • Remove from heat and stir in the gochujang and mustard powder, if using. Add the cheddar cheese in batches, stirring constantly until melted and smooth after each addition.
  • Add the cooked pasta to the cheese sauce and stir to coat. Transfer to a baking dish.
  • Top with panko breadcrumbs and scallions. Bake at 400°F for 15-20 minutes until bubbly and golden brown.
  • Let rest 5 minutes before serving. Enjoy!

Notes

  • For extra spice, use more gochujang. For milder heat, start with 1 tablespoon.
  • Try mixing in roasted veggies, cooked chicken, shrimp, or extra add-ins.
  • Leftovers can be refrigerated for up to 3 days. Reheat in the oven or microwave.