Gochujang Mac and Cheese Recipe

I’m beyond excited to share this Gochujang Mac and Cheese Recipe with you because it’s hands-down one of the best twists I’ve ever made on classic comfort food. Imagine all that melty, creamy, cheesy pasta you love, but with this amazing spicy-sweet kick from gochujang that makes every bite dance on your tongue. If you like your mac and cheese with a little adventure, stick around—I promise you’ll want to make this ASAP!

this …

Ingredients You’ll Need

Every ingredient in this Gochujang Mac and Cheese Recipe is chosen to create that ideal balance of creaminess, cheesiness, and subtle heat. I always recommend using whole milk for richness and fresh cheese for that smooth melt. And don’t skip the panko topping; it really makes the dish pop texture-wise.

• Macaroni Pasta: Classic elbow macaroni works perfectly—holds the sauce well and cooks evenly.
• Salted Butter: Adds richness and helps build the roux for the cheese sauce.
• Flour: Essential for thickening up the sauce and creating that creamy base.
• Milk: Whole milk gives the sauce a velvety texture but you can use 2% if needed.
• Cheddar Cheese: Sharp cheddar brings flavor depth and melts beautifully.
• White Cheddar Cheese: Adds a milder, creamier cheese component to balance flavors.
• Gochujang: This Korean chili paste is the star—smoky, spicy, and slightly sweet.
• Crème Fraîche: Adds a tangy creaminess that plays well with the heat.
• Salt and White Pepper: Season carefully to highlight the gochujang without overpowering it.
• Panko Breadcrumbs: For that crispy, golden topping that makes this mac and cheese next level.
• Avocado Oil: Neutral oil that crisps up the panko without burning.
• Garlic Clove: Fresh garlic in the topping adds an irresistible aroma and bite.
• Minced Parsley: Fresh herb to finish the dish with a pop of color and freshness.

Variations

What I love most about this Gochujang Mac and Cheese Recipe is how easy it is to tweak to your liking. Whether you want it creamier, spicier, or want to sneak in some extra veggies, it’s your canvas to play with.

• Extra Heat: I like adding a dash of cayenne or a sprinkle of red pepper flakes if I’m craving more spice for game nights.
• Veggie Boost: Toss in sautéed mushrooms or spinach for a little nutrition and texture.
• Cheese Swap: Feel free to use mozzarella or gouda if you want a milder but still melty cheese.
• Dairy-Free Version: Use plant-based milk and vegan cheese alternatives, and swap butter with olive oil—give it a try!

How to Make Gochujang Mac and Cheese Recipe

Step 1: Cook the Pasta to Perfection

Start by boiling your macaroni in plenty of salted water until just al dente—around 7-8 minutes. I always undercook by a minute or two because the pasta will keep cooking in the sauce. Drain and set aside, but keep about a cup of the pasta water handy in case your sauce needs loosening later.

Step 2: Make the Creamy Gochujang Cheese Sauce

This step is where the magic happens! Melt your salted butter over medium heat, stir in the flour, and cook for a full minute to get rid of the raw flour taste—this is your roux. Gradually whisk in the milk until smooth and cook until it thickens, about 4-5 minutes. Then stir in both kinds of cheddar cheese until melted and silky. Now, here’s the exciting part: blend in the gochujang and crème fraîche. I always taste as I go to get the balance just right—let that bold, tangy, spicy flavor shine without overpowering the cheese.

Step 3: Combine Pasta and Sauce

Pour your cooked macaroni into the cheesy gochujang sauce and gently mix until every noodle is coated in that luscious sauce. If it’s a bit too thick, add a splash of reserved pasta water to loosen it up. Then season with a pinch of salt and white pepper to taste. This is the perfect time to check your seasoning and adjust as needed.

Step 4: Prepare the Crispy Panko Topping

I can’t stress enough how much the topping takes this dish to new heights. Heat the avocado oil and butter in a skillet, sauté the minced garlic just until fragrant (about 30 seconds), then toss in the panko breadcrumbs. Stir frequently as they turn golden and crunchy—watch carefully so they don’t burn. Finally, mix in minced parsley for that fresh pop of flavor.

Step 5: Bake for a Golden Finish

Transfer your mac and cheese mixture to a baking dish, evenly sprinkle the panko topping over the surface, and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes or until bubbly and golden on top. You’ll know it’s ready when you see those crispy edges and the irresistible aroma fills your kitchen.

How to Serve Gochujang Mac and Cheese Recipe

Garnishes

I usually sprinkle a little more fresh parsley on top just before serving. Sometimes I add thinly sliced green onions or a drizzle of sesame oil for an extra layer of flavor that complements the Korean spice beautifully.

Side Dishes

This mac and cheese pairs wonderfully with simple sides like steamed broccoli or a crisp cucumber salad to balance the richness. For a heartier meal, I love serving it alongside Korean-style fried chicken or grilled tofu for a tasty fusion experience.

Creative Ways to Present

For gatherings, I like baking individual portions in ramekins topped with panko—each person gets their own golden, bubbly dish which feels fancy and special. You can also try mixing in crispy bacon or kimchi for a fun twist at dinner parties.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. When you go to eat it again, it might be a bit thick—just add a splash of milk when reheating to bring back that creamy texture.

Freezing

This recipe freezes pretty well! After baking and cooling, portion it into freezer-safe containers. It freezes best without the panko topping, so add fresh crumbs when reheating. It’ll keep up to 2 months, perfect for meal prep days.

Reheating

To reheat, warm it gently in the oven at 350°F (175°C) covered with foil, or microwave it in intervals, stirring in a little milk to prevent drying. If you saved the panko topping separately, sprinkle it on at the end and broil for a couple of minutes for that fresh crunch.

FAQs

Final Thoughts

I honestly can’t recommend this Gochujang Mac and Cheese Recipe enough—it’s become a weekend favorite in my house and a guaranteed crowd-pleaser every time I bring it to potlucks. The blend of creamy, cheesy comfort food with that unexpected spicy kick makes it utterly addictive. Once you make it, you’ll see why it’s my go-to when I want something familiar with a fun flavor twist. Give it a try, and I bet you’ll love it as much as I do!

Print