Gochujang Mac and Cheese is rich, creamy, spicy, and ready in under 30 minutes. It's a fusion of classic comfort food and bold Korean taste.
There’s something about mac and cheese that never gets old. It’s creamy, nostalgic, and comforting in the best way.
But if you’re like me and you sometimes crave a little more punch in your comfort food, this gochujang mac and cheese might be exactly what you’re looking for.
This version keeps all the creamy, cheesy goodness but adds a deep, smoky heat thanks to gochujang, the iconic Korean chili paste.
It’s the kind of dish that makes you pause mid-bite because the flavor hits you in layers. First, it’s creamy. Then it’s cheesy. Then there’s that slow-building heat that makes you want another forkful right away.
You don’t need any fancy equipment or rare ingredients. Everything in this recipe is pretty straightforward, and I’ll walk you through it. If you’ve made mac and cheese before, this won’t feel much different—just a little bolder.
The gochujang gives it that sweet, spicy depth that keeps things interesting. I love serving it with a scoop of kimchi.
If you love Korean flavours, then be sure to also try Korean Tofu with Sticky Gochujang Sauce.
Jump to:
Why You'll Love This Recipe
- It’s fast. Ready in under 30 minutes.
- Only a few ingredients.
- Perfectly creamy, spicy, and cheesy.
- Great for weeknights or casual dinners.
- Can be made ahead and reheated easily.
- Works as a main or a side.
- Kid-friendly if you dial down the gochujang heat.
- Easily adaptable with different cheeses or pasta shapes.
- Bold flavor without a ton of effort.
- Good intro dish for anyone new to Korean flavours.
Gochujang
Gochujang is a fermented Korean chili paste made from chili powder, glutinous rice, fermented soybeans, and salt.
It’s savory, slightly sweet, and has a deep red color. The fermentation gives it complexity that’s hard to mimic with anything else.
You can find it at most Asian grocery stores, and more regular supermarkets are starting to carry it too.
If you’ve got it, keep it in the fridge—it lasts a long time and works in stir-fries, marinades, soups, and even salad dressings.
Ingredients
- Elbow macaroni. Or any pasta you like. Short shapes with ridges work best for holding the sauce. Penne, rotini, or cavatappi are all solid choices.
- Unsalted butter. This starts your roux and adds richness. If you only have salted, just dial back the salt in the recipe.
- All-purpose flour. Used to thicken the sauce. No need for anything fancy.
- Whole milk. Helps the cheese sauce stay smooth and creamy. You can use 2%, but I wouldn’t go lower in fat than that.
- Gochujang. The star of the show. Adds heat and depth. If you're spice-sensitive, start with a smaller amount and build from there.
- Salt. Just enough to balance the flavors.
- Garlic powder and onion powder. These boost flavor without adding chunks. You could use fresh, but the powders are simpler and smoother here.
- Sharp cheddar cheese. Melts well and gives you that classic cheesy backbone. The sharper, the better.
- Mozzarella cheese (optional). Adds a gooey stretch and creaminess. Skip it if you prefer a firmer sauce.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions, usually about 8-10 minutes. Drain the pasta and set aside.
Meanwhile, in a medium saucepan, melt the butter over medium heat.
Once melted, add the flour and whisk continuously for about 1-2 minutes to make a roux (a thick paste).
Slowly pour in the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, about 3-5 minutes.
Whisk in the gochujang paste, salt, garlic powder and onion powder.
Add the shredded cheddar cheese (and mozzarella if using) to the sauce. Stir until the cheese has melted and the sauce is smooth.
Add the drained pasta to the sauce and stir until the pasta is fully coated with the cheese sauce.
Storage
This keeps well in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of milk to loosen it up. You can freeze it, but the texture does get a little grainier when reheated. It’s best fresh or refrigerated short-term.
To make ahead, cook the pasta and cheese sauce separately, then combine and reheat before serving. That way it doesn’t dry out.
Top tips
Whisk the milk in slowly. This helps keep the sauce silky.
Add gochujang to taste. It’s easy to go from a nice warmth to a mouthful of fire.
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📖 Recipe
Gochujang Mac and Cheese
Equipment
- Pot
Ingredients
- 8 oz elbow macaroni or any pasta shape you prefer, 225g
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (plain flour)
- 2 cups whole milk 480ml
- 2 tablespoons gochujang Korean spice paste, more or less to taste
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ cups shredded sharp cheddar cheese 150g
To serve (optional)
- Kimchi
- Sesame seeds
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, usually about 8-10 minutes. Drain the pasta and set aside.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to make a roux (a thick paste).
- Slowly pour in the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, about 3-5 minutes. Whisk in the gochujang paste, salt, garlic powder and onion powder.
- Add the shredded cheddar cheese to the sauce. Stir until the cheese has melted and the sauce is smooth.
- Add the drained pasta to the sauce and stir until the pasta is fully coated with the cheese sauce.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Maisie
The whole family loved this recipe!