Description
Creamy, bold, and packed with flavor, this Gochujang Mac & Cheese blends sharp cheddar, melty mozzarella, and Korean chili paste for a comforting dish with a gentle kick.
Ingredients
Scale
- 12 ounces (340 grams) elbow macaroni
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons (16 grams) all purpose flour
- 2 cups (480 milliliters) whole milk
- 2 cups (200 grams) sharp cheddar cheese, freshly grated
- 1 cup (100 grams) mozzarella cheese, freshly grated
- 2 tablespoons (30 grams) gochujang
- 1 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons green onions, finely sliced
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes, whisking constantly until lightly golden.
- Gradually whisk in the milk, stirring until smooth and thickened, about 3 to 5 minutes. Stir in the gochujang, garlic powder, salt, and black pepper.
- Reduce heat to low and add the grated cheddar and mozzarella, stirring until fully melted and creamy. Add the cooked pasta and fold gently until evenly coated.
- Taste and adjust seasoning if needed. Sprinkle sliced green onions over the top.
- Serve hot and enjoy.
Notes
- Grate cheese fresh for the smoothest melting texture.
- Keep the heat low when adding cheese to prevent a grainy sauce.
- Add a splash of milk when reheating leftovers to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8 grams
- Sodium: 720 milligrams
- Fat: 28 grams
- Saturated Fat: 16 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 48 grams
- Fiber: 2 grams
- Protein: 22 grams
- Cholesterol: 75 milligrams
Keywords: gochujang mac and cheese, spicy mac and cheese, korean mac and cheese, creamy pasta recipe