Gochujang Mac n Cheese. The perfect combination of tender pasta, enveloped in a velvety gochujang-infused cheese sauce. Serve with bok choy and a drizzle of spicy chili oil to hit all the flavour notes!
Perfect with BBQ, as an indulgent comfort food, or the most incredible game day snack! No matter how you enjoy it, this easy and affordable dish is sure to satisfy your craving.
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Ingredients
- Short pasta, like fidanzati capresi or fusilli (or macaroni)
- Unsalted butter
- All purpose flour
- Dijon mustard
- Gochujang
- Milk
- Heavy cream
- Cheddar cheese
- Mozzarella cheese
- Parmesan cheese
Chili Oil
- Avocado oil
- Light soy sauce
- Korean chili flakes
- Sesame seeds
- Green onions
For Serving
- Steamed bok choy or broccoli (optional)
Instructions
Boil Water for Pasta
Fill an 8-Qt stockpot with 6 quarts of water and bring to a boil. Once boiling, cook the pasta according to the package instructions.
While the Water Boils, Prepare the Chili Oil
In a small skillet over medium heat, add the oil, soy sauce, chili flakes and sesame seeds, stir to combine. When the mixture begins to slightly bubble, add the green onions and cook for one minute. Set aside and warm before serving.
Next prepare the gochujang cheese sauce
In a 3.5-Qt to 4-Qt pan, melt the butter over medium heat. Add the flour, stir to form a paste. Next, add the Dijon mustard and stir until smooth. Add the gochujang and stir until completely combined. Add the cream and milk, ½ cup at a time, stirring until smooth each time.
Then add the cheddar and mozzarella cheese and stir until the sauce is smooth. Add the Parmesan cheese and whisk until the sauce is smooth and begins to thicken. Whisk in ¼ cup of pasta water until smooth.
Reserve 1 cup of pasta water, then drain the pasta and pour it into the cheese sauce. Stir to coat the pasta with the sauce. Add a small splash of pasta water at a time and stir until the pasta is silky and well coated.
Garnish, Serve and Enjoy
Serve the pasta in a bowl with bok choy and add a drizzle of chili oil over the top. Enjoy!
Watch how this recipe was made here
FAQ
Gochujang is a Korean fermented chili paste, commonly used in Korean cuisine. It adds a savoury, sweet, and spicy flavour to dishes.
Related Recipes
You may also like these ‘anything but classic’ Mac and Cheese recipes:
Equipment
Prepared using the Hestan Culinary NEW Provisions Pasta Insert in the ProBond Professional Clad Stainless Steel Stockpot, with the 3.5-Qt ProBond Essential Pan, 8.5” ProBond Skillet as well as the Provisions Mixing Bowls. Prepared on the Hestan Duel Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
Did you try this Gochujang Mac n Cheese recipe or have any questions? If you could spare a few moments to leave us a comment and rating it would really help us out (and make our day!) Thanks so much, Elaine & James (aka Zimmy)
Gochujang Mac n Cheese
Ingredients
- 500 g short pasta like fidanzati capresi or fusilli (or macaroni)
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 2 teaspoons Dijon mustard
- 3 tablespoons gochujang
- 1 cup milk
- 1 cup heavy cream
- 3 cups cheddar cheese grated (9 oz/250 g)
- 2 ½ cups mozzarella cheese grated or torn (9 oz/250 g)
- ¾ cup Parmesan cheese finely grated (1 oz/28 g)
Chili Oil
- ¼ cup avocado oil
- 1 tablespoons light soy sauce
- 1 tablespoons Korean chili flakes
- 1 tablespoons sesame seeds
- 1 green onion light green part only, thinly sliced
For Serving
- Steamed bok choy or broccoli optional
Instructions
- Fill an 8-Qt stockpot with 6 quarts of water and bring to a boil. Once boiling, cook the pasta according to the package instructions.
While the Water Boils, Prepare the Chili Oil
- In a small skillet over medium heat, add the oil, soy sauce, chili flakes and sesame seeds, stir to combine. When the mixture begins to slightly bubble, add the green onions and cook for one minute. Set aside and warm before serving.
Prepare the Gochujang Cheese Sauce
- In a 3.5-Qt to 4-Qt pan, melt the butter over medium heat. Add the flour, stir to form a paste. Add the Dijon mustard and stir until smooth. Add the gochujang and stir until completely combined. Add the cream and milk, ½ cup at a time, stirring until smooth each time. Then add the cheddar and mozzarella cheese and stir until the sauce is smooth. Add the Parmesan cheese and whisk until the sauce is smooth and begins to thicken. Whisk in ¼ cup of pasta water until smooth.
- Reserve 1 cup of pasta water, then drain the pasta and pour it into the cheese sauce. Stir to coat the pasta with the sauce. Add a small splash of pasta water at a time and stir until the pasta is silky and well coated.
Garnish, Serve and Enjoy
- Serve the pasta in a bowl with bok choy and add a drizzle of chili oil over the top. Enjoy!
such a delicious combination!!
Thanks Shanley,
We think so too!
Have a great day 🙂
Elaine & James