Easy Gochujang Mac and Cheese

Gochujang Mac n’ Cheese offers a spicy twist on classic comfort food, harnessing the bold flavors of Korean fermented chili pepper paste to enliven this creamy, cheesy side dish. This easy recipe is a must-have for holiday gatherings and indulgent occasions.

Our recipe combines wonderful Korean flavors with crowd-pleasing, soul-satisfying American mac and cheese. Once you try it, you’ll be reaching for another bite, and another!

We extensively tested this recipe to achieve the perfect creamy, cheesy texture with satisfying cheese pulls. As someone who is lactose intolerant, I endured multiple iterations, but fortunately I had many willing taste testers who helped us finalize this delicious recipe.

Come explore our potluck-friendly recipes like Easy One-Pan Pancit Bihon and Spicy Tuna Crispy Rice because the holidays are quickly approaching!

Keep reading to learn the full recipe, cooking tips, and make-ahead suggestions!

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Table of Contents

Bringing Korean Flavors to Mac and Cheese

In my experience, mac and cheese, whether it’s the instant Kraft variety or a restaurant-made version, is rarely disappointing.

We often see someone bring it to our Thanksgiving and Friendsgiving parties, and it is always gone by the end of the night!

To bring more AAPI flavors to our American holidays, we wanted to share a classic Thanksgiving dish that incorporates an Asian ingredient.

After much brainstorming, we landed on gochujang – a fermented chili paste that is foundational in Korean cuisine.

Mac and cheese was the perfect choice to carry this flavor because it goes well with spice and it’s a dish that many of us eagerly anticipate enjoying during the holiday season.

Korean cuisine has a long history of incorporating Western food products like cheese. This is said to have begun with the use of food surpluses left by the United States during the Korean War.

Korean food culture is known for its spicy dishes, and cheese is an excellent way to balance that heat.

As residents of Los Angeles, home to the largest Korean American community, our home cooking is heavily influenced by the vibrant Korean American food scene in our city. It was only natural that we decided on Gochujang Mac and Cheese!

The gochujang lends a subtle spicy kick to the velvety mac and cheese, providing a contrast to the creaminess and complementing the sharpness of the cheddar.

We use large macaroni noodles as the perfect vessel for the sauce. To further enhance the dish, we top it with a panko crust flavored with sesame oil.

Cooking Tips for Gochujang Mac n’ Cheese

Here are some helpful tips and tricks that we learned while making this Gochujang Mac and Cheese:

• Fixing overcooked bechamel sauce – If the bechamel sauce becomes lumpy from neglecting to stir it continuously, you can fix it. First, turn off the heat. Then, add some cold milk and stir the mixture until the lumps disappear and the sauce is smooth once more.
• Grease the baking dish – Greasing the baking dish with butter or oil ensures the mac and cheese releases cleanly from the sides, making it easy to serve and clean up after the meal.
• Add extra cheese to the top – For an extra wow factor, sprinkle some extra shredded cheese over the top of the mac and cheese before adding the panko crust. The stretchy, melted cheese topping will create a stunning presentation when serving this dish to guests.
• Adjusting the spice level – To adjust the spice level, you can select a gochujang product with your desired spice intensity or modify the amount of gochujang used in the recipe. Our recipe calls for 3 tablespoons of gochujang, resulting in a mild to medium spice level. However, we recommend tasting and adjusting the spice to your personal preference, as the final heat level may vary based on the specific gochujang product you use and your individual tolerance for spiciness.

Equipment

• grater
• saucepan
• whisk
• silicon spatula
• Our Place Ovenware medium-sized baking dish (6×9″)
• Our Place Container Collection (small container with lid)

Ingredients

Gochujang Mac and Cheese

• 1 lb macaroni noodles
• ¼ cup unsalted butter half a stick
• ¼ cup all-purpose flour
• 3 tbsp gochujang, Korean red pepper paste, adjust to spice preference
• 2 cups whole milk
• 1 cup shredded gruyere plus more for topping
• 1 cup shredded extra sharp cheddar plus more for topping
• butter or oil spray for greasing the pan

Spicy Crumb Topping

• ½ cup panko Japanese style bread crumbs
• 1 tbsp gochugaru Korean red pepper flakes
• 2 tbsp sesame oil
• 1 tsp garlic powder

Note 1. Gochujang can be purchased at Asian grocery stores like H-Mart, 99 Ranch, and Weee! Asian Grocery App. It comes in a range of spice levels so you can choose the spice option that is best for you.

Recipe

Prepare Noodles and Topping

1. Boil the macaroni noodles, removing them from heat just before they reach al dente (1 minute less than package instructions.) Drain the water. Do not rinse with cold water.

2. Combine the spicy crumb topping ingredients. Mix until everything is evenly distributed – shaking it for 10 seconds in a closed container works very well.

Make Cheese Sauce

1. In a saucepan, melt the butter over low heat. Whisk in the flour gradually until mixed well.

2. Add gochujang and continue whisking until it forms a paste.

3. While whisking, pour in the milk. Gently heat the mixture until it begins to bubble.

4. Add the shredded cheeses. Continue whisking and cooking until the cheeses are fully melted. Remove from heat and set aside.

Combine and Bake

1. Combine the macaroni noodles with the cheese sauce. Mix well, being careful not to crush or tear at the pasta.

2. Transfer the mac and cheese to a greased baking dish.

3. Top with extra gruyere and cheddar. Then add the spicy crumb topping.

4. Bake at 350℉ for 10-15 minutes until the topping is nice and crisp.

How to Make Ahead and Reheat

If you plan to make this Gochujang Mac and Cheese recipe for a party, we recommend preparing the mac and cheese at home, then transporting it to the event location and finishing it by baking the crumb topping.

This approach ensures the mac and cheese is served warm, with the cheese melted and velvety, and the crumb topping crisp. Doing this will make a significant difference in the final result.

To reheat the entire dish of mac and cheese, cover it with foil and bake at 350°F for about 20 minutes until heated through. For the last few minutes, uncover and broil to revive the crumb and cheese topping. For smaller servings, use an oven-safe ramekin or baking dish and reduce the time. Take care not to overbake, as the mac and cheese could dry out or the pasta could break down.

For reheating leftovers, a microwave or the stove works great for just a small portion of the mac and cheese, without the topping. Simply mix in a splash of milk and gently reheat the mac and cheese this way.

Final Thoughts

Gochujang Mac n’ Cheese delivers a captivating combo of spicy and cheesy flavors! Bring the bold flavors of Korean cuisine to your Thanksgiving table with this easy-to-prepare recipe. It can be easily scaled up to serve larger crowds, and is sure to impress your guests as they savor each forkful.

Cooking for a potluck? Explore our collection of side dishes and appetizers like Dragon Sushi Bake! Happy Holidays!

Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!

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References & Further Reading

https://www.bonappetit.com/story/what-is-bechamel-sauce

https://www.masterclass.com/articles/how-to-thicken-mac-and-cheese

https://seasonedtraveller.com/stories/Korea-is-obsessed-with-Cheese

https://www.tastingtable.com/754075/heres-how-you-should-be-reheating-mac-and-cheese/

https://en.wikipedia.org/wiki/Macaroni_and_cheese