If you’re a fan of classic mac and cheese but crave something with a bold, spicy twist, you’re going to adore this Gochujang Mac and Cheese Recipe. It’s creamy, cheesy, and has just the right amount of kick to keep things interesting. When I first tried this fusion recipe, I was blown away by how perfectly the Korean chili paste pairs with the rich, melty cheeses. Trust me, once you make this, it’ll be your go-to comfort food with a little extra pizzazz!
Why You’ll Love This Recipe
- Unique Flavor Fusion: The gochujang adds a wonderfully spicy and slightly sweet depth that transforms your usual mac and cheese into something new and exciting.
- Perfect Creaminess: Thanks to the combo of cheddar and white cheddar, plus creme fraiche, this dish hits that ultra-smooth, luxurious texture we all dream about in mac and cheese.
- Easy to Follow: Even if you’re new to cooking with gochujang, I’ve got you covered with straightforward steps and tips to make this come out perfect.
- Crunchy Topping: The toasted panko breadcrumb topping with garlic and parsley adds that irresistible crispy contrast your heart will thank you for.
Ingredients You’ll Need
These ingredients work so well together because they balance creamy, cheesy, and spicy components with a delightful crunch on top. I always recommend using whole milk for creaminess and freshly grated cheese for the best melt and flavor.
- Macaroni pasta: Stick with elbow macaroni for that classic mac and cheese feel, but tubular shapes work great too for holding the cheesy sauce.
- Salted butter: Adds richness and helps create the roux for a smooth cheese sauce.
- Flour: Essential for thickening your sauce and giving it that silky texture.
- Whole milk: Whole milk makes your sauce creamy and luscious without being too heavy.
- Cheddar cheese: Sharp cheddar gives a fantastic tang and depth of flavor.
- White cheddar cheese: Adds creaminess and a mild contrast to the sharper cheddar.
- Gochujang: The hero ingredient – this Korean chili paste brings umami, sweetness, and heat all in one.
- Creme fraiche: Makes the sauce velvety smooth and adds a subtle tangy note that balances the spice.
- Salt and white pepper: White pepper keeps the sauce looking clean while adding gentle spice.
- Avocado oil: Neutral oil perfect for toasting your breadcrumbs without burning them.
- Garlic clove (minced): Fresh garlic gives your breadcrumb topping an aromatic boost.
- Panko breadcrumbs: Light, airy breadcrumbs that crisp up beautifully on top.
- Minced parsley: Adds freshness and color to the crunchy topping.
Variations
I love how versatile this Gochujang Mac and Cheese Recipe is — I often experiment with different cheeses or spice levels to fit the occasion or what’s in my fridge. Feel free to make it your own!
- Mild Version: If you’re new to gochujang or prefer less heat, start with just one tablespoon instead of two; you’ll still get that unique flavor without overwhelming spice.
- Extra Protein: Adding cooked shredded chicken or crispy tofu cubes turns this into a hearty meal that my family adores on busy weeknights.
- Vegan Swap: Use plant-based butter, milk alternatives like oat milk, vegan cheese, and omit creme fraiche or sub with vegan sour cream for a dairy-free option.
- Cheese Mix-Up: Try adding a bit of smoked gouda or fontina for an even more complex cheesy flavor — I did this once and it was incredible.
How to Make Gochujang Mac and Cheese Recipe
Step 1: Boil the Pasta Perfectly
Start by boiling your macaroni in salted water until just al dente — about 7 minutes usually. It’s important to not overcook the pasta since it will continue to cook in the sauce later. Drain it well and set aside while you prepare the sauce.
Step 2: Make a Silky Roux
Melt the butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook it for about 2 minutes until it bubbles gently without browning — this cooks out the floury taste and sets the base for your cheese sauce.
Step 3: Whisk in the Milk and Gochujang
Slowly add your milk while whisking continuously to prevent lumps. Once combined and thickened, whisk in the gochujang — it blends right into the sauce, giving it that vibrant reddish color and that distinct spicy-sweet flavor. Don’t worry if it looks a bit bold; it mellows once the cheese hits.
Step 4: Add Cheeses and Creme Fraiche
Lower the heat and gently stir in your cheddar and white cheddar cheese, letting them melt smoothly into the sauce. Finish by folding in the creme fraiche—this is my secret to making it ultra creamy and adding a slight tang that balances the gochujang beautifully. Taste and adjust salt and white pepper as needed.
Step 5: Combine Pasta and Sauce
Toss your cooked pasta into the cheese sauce until every bite is evenly coated. At this stage, your kitchen should smell amazing! Pour this mixture into a greased baking dish, ready for that golden breadcrumb topping.
Step 6: Make the Crispy Panko Topping
In a small pan, heat the avocado oil and butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant—this step really amps up the flavor. Toss in the panko breadcrumbs and stir frequently until golden and crispy, about 3-4 minutes. Remove from heat, stir in minced parsley, and sprinkle evenly over the mac and cheese.
Step 7: Bake Until Bubbling and Golden
Bake your Gochujang Mac and Cheese in a preheated 350°F (175°C) oven for about 20-25 minutes until the edges are bubbling and the topping is a beautiful golden brown. Let it rest for 5 minutes before serving—this helps the sauce thicken slightly and makes it easier to serve.
Pro Tips for Making Gochujang Mac and Cheese Recipe
- Measure Your Flour and Butter Exactly: I learned that rushing the roux can lead to lumps—slow and steady whisking makes all the difference.
- Use Freshly Grated Cheese: Pre-shredded cheese contains additives that can prevent smooth melting. Fresh grated cheese yields the creamiest sauce.
- Toast Panko Slowly: Patience here means a golden crunch rather than burnt breadcrumbs—stir often over medium heat.
- Adjust Gochujang to Your Taste: I once added all 2 tablespoons and found it a tad too spicy for the kids; feel free to start with less and add more as you go.
How to Serve Gochujang Mac and Cheese Recipe
Garnishes
I like to sprinkle a little chopped scallion or extra minced parsley on top just before serving—it adds a fresh pop of color and a mild oniony note that pairs well with the spicy, cheesy richness.
Side Dishes
This mac and cheese pairs beautifully with simple sides like steamed broccoli or a crisp cucumber salad to balance the richness. For something heartier, I love serving it alongside Korean-style BBQ short ribs or grilled chicken wings.
Creative Ways to Present
For special occasions, I like to bake the mac and cheese in individual ramekins topped with a little extra panko and a drizzle of sesame oil. It makes for a classy presentation that wows guests but doesn’t take extra effort.
Make Ahead and Storage
Storing Leftovers
After it cools, I store leftovers in an airtight container in the refrigerator. It keeps well for up to 3 days, though the breadcrumb topping can lose some crunch, which is totally normal.
Freezing
I’ve frozen this mac and cheese successfully by packing it tightly into a freezer-safe dish. It freezes great for up to 2 months. Just thaw overnight in the fridge before reheating to keep the sauce creamy.
Reheating
To reheat, I cover it with foil and warm it in a 350°F oven until heated through, about 15-20 minutes. Adding a splash of milk before reheating helps revive the creamy texture. If you want to refresh the topping, just add a little extra panko and pop it under the broiler for a few minutes.
FAQs
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Can I substitute gochujang with another ingredient?
If you don’t have gochujang on hand, you can try a mix of miso paste and chili garlic sauce as a substitute, but keep in mind that gochujang has a unique balance of sweetness, spice, and umami that’s hard to exactly replicate. I recommend grabbing a jar for the authentic flavor—it lasts a long time in the fridge!
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Is this recipe very spicy?
The gochujang adds a pleasant mild to medium heat, balanced by the creamy cheese and creme fraiche. You can control the spice by adjusting the amount of gochujang—start with less if you’re sensitive to spice. The richness of the cheese also softens the heat nicely.
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Can I use different pasta shapes?
Absolutely! While elbow macaroni is traditional, penne, shells, or cavatappi all hold the cheese sauce beautifully. Just adjust cooking times to keep the pasta al dente before mixing with the sauce.
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What’s the best cheese for this recipe?
I recommend a sharp cheddar blended with white cheddar for creaminess. These cheeses melt smoothly and offer a great flavor combo that complements the gochujang perfectly. Avoid pre-shredded cheese with anti-caking agents, as they don’t melt as well.
Final Thoughts
This Gochujang Mac and Cheese Recipe has become a beloved staple in my kitchen — it’s exactly the kind of comfort food with a twist that keeps dinner exciting and satisfying. If you’re looking to shake up your usual mac and cheese routine, this is the recipe I’d most highly recommend. Once you try it, I’m pretty sure you’ll be making it again and again, just like me. So go ahead, give it a shot and enjoy every spicy, cheesy bite!
Print
Gochujang Mac and Cheese Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion, Korean-American
Description
Gochujang Mac and Cheese is a delightful fusion dish that combines the creamy, comforting classic mac and cheese with the spicy, savory kick of Korean gochujang. Made with a blend of cheddar and white cheddar cheeses, enriched with gochujang and creme fraiche for tang and heat, and topped with a crispy panko breadcrumb crust flavored with garlic and parsley, this recipe offers a unique twist on a beloved comfort food favorite.
Ingredients
Pasta
- 300 g macaroni pasta
Cheese Sauce
- 4 tbsp salted butter
- 4 tbsp flour
- 2 cups whole milk
- 1 cup cheddar cheese, shredded
- 1 cup white cheddar cheese, shredded
- 2 tbsp gochujang
- 2 tbsp creme fraiche
- Pinch of salt
- White pepper to taste
Panko Breadcrumb Topping
- 1 tbsp avocado oil
- 2 tbsp salted butter
- 1 garlic clove, minced
- 1 cup panko breadcrumbs
- 1 tbsp minced parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente. Drain and set aside.
- Make the Roux: In a large saucepan, melt 4 tablespoons of salted butter over medium heat. Once melted, whisk in 4 tablespoons of flour to form a roux. Cook, whisking constantly, for about 2 minutes until the mixture is bubbly and lightly golden, but not browned.
- Add the Milk: Gradually pour in 2 cups of whole milk while whisking to prevent lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, approximately 5 to 7 minutes.
- Incorporate Cheese and Gochujang: Reduce heat to low and add 1 cup cheddar cheese and 1 cup white cheddar cheese to the sauce. Stir until melted and smooth. Then, whisk in 2 tablespoons of gochujang and 2 tablespoons of creme fraiche to add a spicy, creamy depth. Season with a pinch of salt and white pepper to taste.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat all the pasta evenly with the spicy cheese mixture.
- Prepare the Panko Topping: In a small skillet, heat 1 tablespoon of avocado oil and 2 tablespoons of salted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add 1 cup of panko breadcrumbs and cook, stirring frequently, until golden and crispy, about 3 to 5 minutes. Remove from heat and stir in 1 tablespoon of minced parsley.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a baking dish. Evenly sprinkle the prepared panko breadcrumb topping over the pasta. Bake in the preheated oven for about 20 minutes until the topping is golden and crispy, and the cheese sauce is bubbling around the edges.
- Serve: Remove from the oven and let the dish rest for a few minutes before serving. Enjoy the warm, creamy, and spicy gochujang mac and cheese with its crunchy topping.
Notes
- Gochujang Mac and Cheese is a fantastic fusion dish that adds an exciting spicy twist to the traditional creamy comfort food.
- If you prefer less heat, reduce the gochujang amount to 1 tablespoon.
- Use freshly grated cheese for a smoother melt and better flavor.
- The panko breadcrumb topping adds a delightful crunch that contrasts wonderfully with the creamy pasta.
- This dish can be made ahead and reheated, though topping crispiness is best fresh from the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 65 mg
