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korean mac n cheese best
Carmen Spillette

Gochujang Mac and Cheese

5 from 6 votes
Gochujang Mac and Cheese is the best recipe I have ever made. If you love mac and cheese, then you will love this Asian mac and cheese. It's the same creamy, cheesy beautiful classic pasta dish but with a kick. This will be the best mac and cheese you will ever have. 
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Bake
Cuisine: Bake
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g macaroni pasta
  • 4 tablespoon salted butter
  • 4 tablespoon flour
  • 2 cups of milk I used whole milk
  • 1 cup cheddar cheese
  • 1 cup white cheddar cheese
  • 2 tablespoon gochujang
  • 2 tablespoon of creme fraiche
  • Pinch of salt and white pepper to taste
  • Panko Breadcrumb topping
  • 1 tablespoon avocado oil
  • 2 tablespoon salted butter
  • 1 garlic clove minced
  • 1 cup panko breadcrumbs 1 tablespoon minced parsley

Equipment

Method
 

Cook the Pasta:
  1. Bring a large pot of salted water to a boil.
  2. Add the macaroni pasta and cook for 2 minutes less than the package instructions. 
  3. Drain and set aside.
  4. Reserve some pasta water - around 1 cup. 
  5.  
Prepare the Cheese Sauce:
  1. In a large saucepan, melt 4 tablespoon of salted butter over medium heat.
  2. Add the flour and whisk constantly for about 2 minutes to form a roux. Ensure it doesn’t brown.
  3. Add the gochujang paste then gradually add the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and bubbles.
  4. Stir in the crème fraîche until well combined.
  5. Reduce the heat to low, add the cheddar cheese and white cheddar cheese, and stir until melted and smooth.
  6. Season with a pinch of salt and pepper to taste.
  7.  
Combine Pasta and Sauce:
  1. Add the cooked macaroni pasta to the cheese sauce.
  2. Stir until the pasta is well coated with the sauce.
  3. Add the reserved pasta water to thin out the sauce a little bit. 
  4.  
Prepare the Panko Breadcrumb Topping:
  1. In a small skillet, heat the avocado oil and 2 tablespoon of salted butter over medium heat.
  2. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Add the panko breadcrumbs and cook, stirring frequently, until they are golden brown and crispy.
  4. Remove from heat and stir in the minced parsley.
  5.  
Bake and Serve:
  1. Preheat your oven to 350 degrees. 
  2. Transfer the mac and cheese to an oven-safe dish if not already in one.
  3. Sprinkle the toasted panko breadcrumb mixture evenly over the top.
  4. Place in the preheated oven for 15 minutes, watching carefully, until the topping is golden and crispy and the mac and cheese is bubbling. 
  5. Serve and enjoy!

Notes

  • Cook Pasta Al Dente: Cook your pasta until it’s al dente or 1-2 minutes before the required cooking time. This will ensure your pasta is not mushy. Remember, you have to bake it for another 15 minutes. 
  • Grate your cheese: It makes a difference. Pregrated cheese has other ingredients in the packaging and makes the mac and cheese chalky. 
  • Smooth Roux: Cook butter and flour until golden, then slowly whisk in milk/cream for a lump-free sauce before adding other ingredients.

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