Gochujang Mac and Cheese
Gochujang Mac and Cheese
Ingredients
For the Macaroni
- 1 pound elbow macaroni
For the Gochujang Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 tablespoons gochujang
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Finishing
- 1/2 cup shredded cheese, for topping (cheddar or a blend)
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Lightly grease an oven-safe baking dish (approximately 9x13 inches).
⏱️ 5 min•🌡️ 400
- 2
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but reduce the cooking time by 2 minutes from the recommended al dente time. The pasta should still be very firm.
⏱️ 8 min
- 3
Drain the macaroni in a colander and rinse thoroughly under cold water to stop the cooking process and remove excess starch. Set aside.
⏱️ 2 min
- 4
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min
- 5
Add the all-purpose flour to the melted butter, whisking constantly for 1-2 minutes to create a smooth roux. Cook until lightly golden.
⏱️ 2 min
- 6
Stir in the gochujang until it is well combined with the roux.
⏱️ 1 min
- 7
Gradually whisk in the whole milk, adding about 1 cup at a time. Whisk continuously after each addition until the milk is fully incorporated and the sauce is smooth before adding more. Continue until all the milk is added and the sauce begins to thicken.
⏱️ 5 min
- 8
Reduce the heat to low. Add the shredded sharp cheddar, gruyere, and grated Parmesan cheeses to the sauce. Stir continuously until all the cheeses are completely melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 5 min
- 9
Add the cooked and rinsed macaroni noodles to the gochujang cheese sauce. Stir thoroughly to ensure all the noodles are evenly coated. If the mixture appears too thick, add a splash or two of additional milk until the desired consistency is reached.
⏱️ 3 min
- 10
Transfer the Gochujang Mac and Cheese to the prepared oven-safe baking dish. Spread evenly and top with the additional 1/2 cup of shredded cheese.
⏱️ 2 min
- 11
Bake for 15 minutes, or until the cheese topping is golden brown and bubbly.
⏱️ 15 min•🌡️ 400
- 12
Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Mac and Cheese
Ingredients
For the Macaroni
- 1 pound elbow macaroni
For the Gochujang Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 tablespoons gochujang
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Finishing
- 1/2 cup shredded cheese, for topping (cheddar or a blend)
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Lightly grease an oven-safe baking dish (approximately 9x13 inches).
⏱️ 5 min•🌡️ 400 - 2
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but reduce the cooking time by 2 minutes from the recommended al dente time. The pasta should still be very firm.
⏱️ 8 min - 3
Drain the macaroni in a colander and rinse thoroughly under cold water to stop the cooking process and remove excess starch. Set aside.
⏱️ 2 min - 4
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min - 5
Add the all-purpose flour to the melted butter, whisking constantly for 1-2 minutes to create a smooth roux. Cook until lightly golden.
⏱️ 2 min - 6
Stir in the gochujang until it is well combined with the roux.
⏱️ 1 min - 7
Gradually whisk in the whole milk, adding about 1 cup at a time. Whisk continuously after each addition until the milk is fully incorporated and the sauce is smooth before adding more. Continue until all the milk is added and the sauce begins to thicken.
⏱️ 5 min - 8
Reduce the heat to low. Add the shredded sharp cheddar, gruyere, and grated Parmesan cheeses to the sauce. Stir continuously until all the cheeses are completely melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 5 min - 9
Add the cooked and rinsed macaroni noodles to the gochujang cheese sauce. Stir thoroughly to ensure all the noodles are evenly coated. If the mixture appears too thick, add a splash or two of additional milk until the desired consistency is reached.
⏱️ 3 min - 10
Transfer the Gochujang Mac and Cheese to the prepared oven-safe baking dish. Spread evenly and top with the additional 1/2 cup of shredded cheese.
⏱️ 2 min - 11
Bake for 15 minutes, or until the cheese topping is golden brown and bubbly.
⏱️ 15 min•🌡️ 400 - 12
Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min