Gochujang Mac and Cheese is a fun spin on classic baked mac and cheese that incorporates some of my favorite Asian flavors, like gochujang, gochugaru, and sesame oil. It’s slightly spicy, creamy, and super cheesy! Enjoy it as a main dish or serve it as a side with hoisin pork chops or ginger soy braised beef for an epic Asian-fusion dinner!

• Butter + flour. To thicken the cheese sauce, we’re first making a béchamel sauce by whisking a little flour into melted butter before adding the dairy products.
• Shallots. I prefer the milder flavor of minced shallots to the harsh bite of a yellow onion in the cheese sauce. We want the gochujang and gochugaru to really shine!
• Gochujang. A fermented chili paste from Korea. It has a sweet and spicy flavor that definitely packs a punch but is more flavorful than spicy hot, in my opinion. Use the leftovers to make gochujang salmon, wings, or cucumber salad!
• Oyster sauce. A thick, sweet and savory sauce that’s popular in a variety of Asian cuisines. It won’t make the mac and cheese taste even remotely of oysters, it just gives the cheese sauce a rich, savory flavor.
• Spices. To deepen the flavor of the sauce, I added onion and garlic powder. And for a little extra spice I added a teaspoon of gochugaru chili flakes.
• Half and half + heavy cream. I prefer cutting the half and half with a little cream for added richness, without making the cheese sauce too thick and creamy.
• Shredded cheese. I used a blend of white cheddar and American cheese for maximum meltability and flavor. I buy my American cheese from the deli counter and ask specifically for the Boar’s Head brand of American cheese.
• Pasta. You can use any short and study pasta shape you like, such as lumache, cavatappi, penne, or macaroni.
• Panko. A light and airy breadcrumb from Japan. Panko is crispier than traditional breadcrumbs, which is why I love using it to top baked mac and cheese.
• Sesame oil. Helps the panko topping crisp up and turn golden, and it also adds one more layer of savory flavor to the mac and cheese.

How to Make Gochujang Mac and Cheese

1. Boil the pasta 2 minutes less than the box instructs. If you fully cook the pasta in the water, it will become mushy once tossed with the cheese sauce and baked. Cook the pasta until it reaches a very firm al dente because it will soften further as it cooks in the oven.
2. Make the panko topping. Melt a large pat of butter in a skillet and add the sesame oil. Toss the panko, sesame seeds, and gochugaru until well coated. Set aside.

3. Make the béchamel sauce. Melt the butter in a Dutch oven, then add the shallots and sauté until softened. Stir in the gochujang, oyster sauce, and spices and cook for another minute or two. Sprinkle the flour over the shallot mixture and stir, stir, stir for 2 minutes to cook off the raw flour flavor. Stir in the half and half, followed by the cream. Bring to a simmer until the sauce feels thickened.
4. Add the shredded cheese off the heat. Add just 3/4 of the cheese at this point (you’ll use the rest in the next step). By adding the cheese to the pot off the heat, we’ll prevent the sauce from splitting. Add the pasta to the cheese sauce and toss to coat fully.

5. Assemble. To a greased 3-quart baking dish, add HALF of the cheesy pasta. Sprinkle with the reserved cheese, then turn the remaining pasta over top. Sprinkle the panko topping on last.
6. Bake until bubbly. After 15 – 20 minutes at 425ºF, your gochujang mac and cheese should be bubbling and the panko topping should be golden brown.

Side Dish

Gochujang Mac and Cheese Recipe

5 from 1 vote

Gochujang mac and cheese is a fun spin on classic baked mac and cheese that incorporates some of my favorite Asian flavors, like gochujang, gochugaru, and sesame oil. It's slightly spicy, creamy, and super cheesy!

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Makes: 8 servings

Ingredients

Mac and Cheese

• 4 tablespoons unsalted butter
• 2 shallots, minced
• 5 tablespoons gochujang sauce
• 2 teaspoons oyster sauce
• 1 teaspoon gochugaru chili flakes
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons flour
• 2 cups half and half
• 3/4 cup heavy cream
• 8 oz white cheddar, shredded
• 8 oz American cheese, shredded*
• 12 oz short pasta (lumache, macaroni, cavatappi, etc)
• Kosher salt and white pepper

Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons butter
• 1 teaspoon sesame oil
• 1/2 teaspoon gochugaru
• 2 teaspoons sesame seeds

Instructions

• Boil the pasta. Bring a pot of salted water to a rolling boil. Cook the pasta to al dente, usually 2-3 minutes shy of the box instructions.
• Make the topping. In a small skillet, melt the 2 tablespoons of butter with the sesame oil. Add the panko, gochugaru and sesame seeds and cook for 2-3 minutes, tossing often, until the panko is barely golden brown. Season with salt and set aside.
• Preheat an oven to 425ºF. Lightly grease a 3-quart baking dish and place it on a foil-lined baking sheet.
• Make the bechamel sauce. Melt the butter in a large dutch oven or pot over medium heat. Once the butter is hot and foamy, add the shallots and cook for 2-3 minutes, until softened. Stir in the gochujang, gochugaru, oyster sauce, onion powder, and garlic powder and cook for another 2-3 minutes, stirring often. Sprinkle in the flour and stir well for 2 minutes. Pour in the half and half, whisking it in as you pour, and then bring it to a gentle simmer while stirring. Once the sauce has thickened, stir in the cream.
• Melt in the cheese. Remove the pot from the heat and stir in 3/4 of the cheese a bit at a time until it’s all melted and incorporated. Season the sauce to taste with salt and white pepper. Add the pasta to the pot and toss well to coat. Pour half the pasta into the prepared baking dish, top with the remaining grated cheese, then top with the rest of the pasta. Sprinkle the panko topping over the top.
• Bake. Bake the mac and cheese for 15-20 minutes, or until it's hot and bubbling and the panko topping is golden brown. Remove from the oven and let the mac and cheese rest for 10 minutes before serving.

Storage Instructions

• Storage: Leftovers will last up to 4 days if stored airtight in the fridge. You can also freeze the mac and cheese for up to 3 months. When ready to eat, reheat from frozen in a 350ºF for about 45 minutes. Cover the pan tightly with foil to prevent the pasta from drying out. 

Notes

*When I need shredded American cheese, I head to my deli and ask them to cut a block of Boar’s Head American cheese and then shred it by hand. I do not recommend using kraft singles or pre-shredded cheese. 

 

Nutrition

Calories: 655kcalCarbohydrates: 45gProtein: 21gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 126mgSodium: 801mgPotassium: 335mgFiber: 2gSugar: 7gVitamin A: 1414IUVitamin C: 3mgCalcium: 606mgIron: 1mg