gochujang mac and cheese

gochujang mac and cheese mixes the classic creamy comfort of traditional mac and cheese with the rich, savoury kick of gochujang. this fusion creates a unique depth of flavour, infusing a familiar favourite with a warm, slightly spicy twist.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

this gochujang mac and cheese puts a unique spin on the beloved classic. elbow pasta, enveloped in a rich, creamy cheese sauce is elevated by the distinctively rich and spicy notes of gochujang, filling each bite with a deep, savoury warmth. topped with an extra layer of cheese that’s broiled to bubbly perfection, this version skips the breadcrumbs for a purely cheesy delight.

why you will love this gochujang mac and cheese recipe:

• easy to make – this recipe is straightforward and manageable even for beginner cooks and those with busy schedules. perfect for weeknight dinners!

• simple ingredients but lots of flavour – this recipe uses simple, easy to access ingredients to create a dish with depth and complexity of flavour. you don’t need a long list of items to make this delicious mac and cheese.

• perfect for cheese lovers -the layers of cheese, both within and on top, make this dish a dream come true with gooey, melty cheese in every bite. and that unmistakable gochujang flavour gives it a perfect kick of heat!

how to make this gochujang mac and cheese:

to make this gochujang mac and cheese, we need to cook some elbow pasta while we make our cheesy gochujang cream sauce. then we’ll layer it in a dish with more cheese, before broiling the top until we get a perfectly golden crust.

ingredients you will need:

• pasta – you can use any pasta shape you like for this recipe. i opted for the classic elbow shape that’s typically used in mac and cheese.

• oil – any kind of neutral oil will work fine for this recipe.

• garlic – we’ll be using finely minced fresh garlic.

• butter – this will be our fat for the cheese sauce.

• flour – i use plain flour/all purpose flour. we’ll be mixing this with the butter to make a roux.

• whole milk/full fat milk – i like to use a mix of milk and cream for this recipe so that the sauce is not overly thick and rich.

• double cream/heavy cream – the heavy cream adds a nice thickness to the sauce that’s balanced out by the milk. the result is a sauce that’s just the right consistency!

• salt and black pepper to taste – you can adjust this to your taste. since the pasta water, cheeses and chicken stock powder are salty, i decided to skip any extra salt for this recipe, but you can add some depending on your taste.

• paprika- optional, but it gives the sauce a nice colour.

• garlic powder – you can never have enough garlic!

• chicken stock powder – gives an extra layer of flavour.

• tomato paste – adds a nice flavour that works well with the gochujang paste, and helps bring some colour to the sauce.

• dijon mustard – the acidity of the mustard helps balance out the richness of the milk, cream and cheese in the sauce.

• gochujang paste – the star of this recipe! it’s a mix of sweet, spicy and tangy and adds such a nice, unique flavour that cuts through the heaviness of the cheese sauce. you can adjust the amount to your preference depending on the level of spice that works for you.

• your choice of cheeses – you can use any cheese you like for this recipe! i personally like to use a mix of cheddar, mozzarella and red leicester for my mac and cheese recipes but you can just use a mixture of your favourites.

• pasta water – make sure to save the pasta water that’s leftover once you drain your cooked pasta since we will be using it for the sauce.

tools:

• whisk – a whisk will be really handy when the time comes to make your roux. it helps remove any clumps to ensure a smooth and silky sauce.

• oven-safe dish – this is optional, but if, like me, you opt to layer your pasta with cheese and broil the cheese on top, you will need an oven-safe dish.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: boil pasta. add salt and a little oil to the water – this will season the pasta water and the oil will help prevent the pasta from sticking together. once the pasta is cooked, drain and rinse pasta with cold water. save around a cup of the pasta water that’s leftover and set this aside.

step two: add oil and minced garlic to a pan and cook until the garlic becomes a light golden colour. add butter, let it melt, and then add flour and continue to stir it so that there are no clumps. cook the flour out to remove any kind of flour taste.

step three: add milk gradually, and keep stirring as you add it in. bring this to a boil and continue to quickly stir. i used a big spoon to stir, but it would be easier to ensure a clump-free mixture with a whisk. add cream and bring to a boil, continuously stirring as it cooks.

step four: add any seasonings and mix those into the sauce, then add dijon mustard, tomato paste and gochujang and gently mix those in.

step five: add cheese and gently stir in until the cheese melts into the sauce. the cream sauce should be quite thick at this point. then add the leftover pasta water you set aside earlier and cook until the sauce reaches the consistency you want.

step six: add the cooked pasta and mix it in until it’s nicely coated with the sauce.

step seven: layer your mac and cheese in an oven safe dish. first, a layer of pasta, then sprinkle some cheese, then another layer of the mac and cheese.

step eight: finally, sprinkle cheese all over the top and broil until the top layer of cheese is golden and bubbly.

step nine: serve, and let’s eat!

tips and notes

• both gochujang and tomato paste generally have a strong, acidic taste so you can add it near the beginning after the garlic to cook that taste out. this will help bring out a more caramelised flavour. i actually like the tanginess so i added these in at the end!

• don’t waste all of the pasta water when draining your cooked pasta. save some in a cup and set aside to use for the sauce. it will help thicken up your sauce and give it a nice consistency.

• take your milk and cream out of the fridge before using if you can. cold liquids will take longer to thicken up, so using room temperature ingredients will make the process a lot easier.

• if possible, shred your own cheese! pre-shredded cheese might be more convenient but it won’t melt as well as grated cheese from a block. this will make sure your sauce is velvety smooth.

• when it comes to storing this gochujang mac and cheese, make sure to cover and place in the fridge. it can be stored in the fridge for three-four days. once you remove it from the fridge and reheat, the mac and cheese won’t be as creamy and might seem a little dry. to combat this, you can add a small amount of milk or cream and reheat in the microwave or on the stove, while stirring often.

frequently asked questions

1. what is gochujang and what does it taste like?

   – gochujang is a thick, sticky, korean red chili paste. it is quite concentrated in flavour and is a mixture of sweet, spicy, salty and tangy. gochujang is usually added alongside other ingredients to add depth to a dish. it can be added to lots of different things, such as sauces, marinades and soups.

2. where can i buy gochujang?

   – gochujang is usually available at most asian shops. a tub of gochujang will typically last a long time, since it’s usually used in small quantities. it’s stored in the fridge and tends to have a long shelf life.

3. where can i buy halal gochujang?

   – gochujang usually has alcohol in its ingredients list as a result of the fermentation process, which makes it unsuitable for a halal diet. i buy my halal gochujang from a local asian shop, but it is also sold on amazon. if you’re in search of halal gochujang, look out for a halal sign on the front of the tub as well as a lack of alcohol in the ingredients list.

4. what can i serve this with?

   – gochujang mac and cheese would be perfectly satisfying as a stand alone dish, since it is rich and indulgent all on its own, but it would also be great with a side of protein! i personally like to pair this with some spicy pan-fried chicken since i’m always looking for some extra spice with my meals.

recipe