Short Description
A bold and creamy twist on the classic mac and cheese—this version combines a silky cheddar‑mozzarella‑Red Leicester sauce with spicy gochujang, garlic, tomato paste, and Dijon mustard for a rich, flavorful dish finished with a crispy broiled cheese topping.
Why You’ll Love This Recipe
- Luxuriously creamy cheese sauce with a savory, umami‑spicy kick from gochujang
- Balanced flavor thanks to tomato paste, Dijon mustard, and garlic
- Layers of cheese and pasta baked until golden and bubbling
- Customize the spice level and dairy content easily
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Mac and Cheese
- 230 g dry elbow pasta (or pasta of your choice, about 8 oz)
- 1½ Tbsp neutral oil (for cooking garlic and sauté)
- 5 cloves garlic, minced
- 40 g unsalted butter (about 3 Tbsp)
- 1 heaped Tbsp plain/all‑purpose flour
- 350 ml whole milk (1 cup + ¼ cup + 3 Tbsp)
- 90 ml double cream or heavy cream (¼ cup + 2 Tbsp)
- ½ tsp freshly ground black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chicken stock powder (optional)
- Salt, to taste
- 1 heaped Tbsp tomato paste
- 1 tsp Dijon mustard
- 1½ Tbsp gochujang (adjust for spice preference)
- 150 g mixed cheese (approx. 50 g each of cheddar, mozzarella, and Red Leicester); plus extra for layers and topping
- Reserved pasta cooking water (about 1 cup)
Directions
- Cook the pasta: Bring salted water with a little oil to a boil. Add pasta and cook according to package instructions. Once done, drain and rinse under cold water. Save approximately 1 cup of pasta water and set aside.
- Cook garlic: In a pan over low‑medium heat, warm oil and sauté minced garlic until light golden.
- Make the roux: Add butter to melt, followed by flour. Stir continuously for about 1 minute to cook off raw flour taste.
- Add liquids: Gradually whisk in milk, then bring to a gentle boil over medium heat. Continue stirring as you pour in the double cream. Sauce should thicken nicely.
- Season the sauce: Stir in black pepper, paprika, garlic powder, and chicken stock powder. Then add tomato paste, Dijon mustard, and gochujang. Mix until the sauce turns a smooth orange-red hue. Season with salt as needed.
- Add cheeses: Lower heat slightly and melt in grated cheddar, mozzarella, and Red Leicester, stirring gently until fully smooth and combined.
- Adjust consistency: If sauce is too thick, stir in reserved pasta water bit by bit until it reaches your preferred creaminess.
- Combine pasta and sauce: Gently fold in cooked pasta until it is fully coated in sauce.
- Layer in baking dish: Transfer half of the pasta mixture into an oven-safe dish, sprinkle extra cheese, then top with remaining pasta. Finish with a generous layer of cheese.
- Broil the top: Place under a broiler set at approximately 240 °C (465 °F) for about 5 minutes, until the top is bubbling, golden, and crispy. Keep an eye to avoid burning.
- Serve: Let cool slightly, then serve immediately while hot and gooey.
Servings And Timing
- Serves about 4, depending on portion size
- Prep time: ~10 minutes (grating cheese, prepping sauce)
- Cooking time: ~20 minutes total (pasta boiling, sauce making, broiling)
- Total time: ~30 minutes
Variations
- Spice adjustment: Use less gochujang for mild heat; double for extra spice.
- Vegan twist: Use plant-based butter, milk, cream, and non-dairy cheeses; ensure gochujang and mustard are vegan-certified.
- Add-ins: Mix in cooked bacon or pancetta, roasted vegetables, or sautéed onions for extra flavor and texture.
- Different noodles: Swap elbow pasta for shells, macaroni, penne, or cavatappi to hold more sauce.
- Breadcrumb topping: Instead of pure cheese, top with breadcrumbs mixed with melted butter for extra crunch.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing: Not recommended—the sauce may separate.
- Reheating: Warm gently in a saucepan over low-med heat, adding a splash of milk or pasta water to revive creaminess. Avoid microwaving to preserve texture.
FAQs
How Can I Control The Spice Level?
Adjust the amount of gochujang—start with half and taste before adding more.
Why Save Pasta Water?
The starchy pasta water helps loosen the thickened sauce and ensure a smooth, creamy finish.
Can I Skip Broiling?
Yes—just top with extra cheese and bake at 180 °C (350 °F) for about 15 minutes until melted and lightly golden.
What Cheese Works Best?
Cheddar gives tang, mozzarella adds stretch, and Red Leicester contributes rich color and flavor. You can substitute with same-weight alternatives like Gouda, Monterey Jack, or Gruyère.
Can I Use Low-Fat Milk?
Yes—but the sauce may be thinner. Whole milk and cream help with richness and body.
How Do I Keep Sauce From Splitting?
Keep heat moderate when adding cheese, stirring consistently, and avoid boiling once cheese is added.
Is This Dish Suitable For Kids?
Yes—reduce or omit gochujang for milder taste. The rest is creamy and kid-friendly.
Can I Prepare It Ahead Of Time?
Make the sauce and mix pasta ahead of time—assemble in baking dish and refrigerate; finish with broiling before serving.
What Pairings Work With This Dish?
Serve with simple greens like sautéed spinach or a crisp side salad to balance the richness.
How Can I Make It Gluten-Free?
Use gluten-free pasta and a gluten-free flour substitute (cornstarch or rice flour) for the roux. Ensure all additives are gluten-free certified.
Conclusion
Gochujang mac and cheese is a creamy, savory, and spicy upgrade to comfort food—perfect when you’re craving bold flavors and melty goodness. With a velvety sauce, gooey cheese, and crunchy top, it’s a satisfying meal that’s surprisingly easy to make and customizes well to your spice or dairy preferences.
Print
Gochujang Mac and Cheese
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and spicy mac and cheese featuring cheddar, mozzarella, and Red Leicester cheeses with a savory kick of gochujang, garlic, and tomato paste, topped with a golden, crispy cheese crust.
Ingredients
230 g dry elbow pasta
1½ Tbsp neutral oil
5 cloves garlic, minced
40 g unsalted butter
1 heaped Tbsp all-purpose flour
350 ml whole milk
90 ml double or heavy cream
½ tsp freshly ground black pepper
1 tsp paprika
1 tsp garlic powder
½ tsp chicken stock powder (optional)
Salt, to taste
1 heaped Tbsp tomato paste
1 tsp Dijon mustard
1½ Tbsp gochujang
150 g mixed cheese (approx. 50 g each cheddar, mozzarella, Red Leicester), plus extra for topping
Reserved pasta cooking water (~1 cup)
Instructions
- Cook pasta in salted boiling water with a splash of oil until al dente. Drain, rinse with cold water, and reserve 1 cup pasta water.
- In a pan, heat oil and sauté garlic until light golden.
- Add butter and melt. Stir in flour and cook 1 minute.
- Gradually whisk in milk and bring to gentle boil. Stir in cream; sauce will thicken.
- Add pepper, paprika, garlic powder, chicken stock powder, tomato paste, Dijon mustard, and gochujang. Stir until smooth and colored evenly.
- Reduce heat, melt in cheeses gradually until smooth.
- Add reserved pasta water bit by bit to reach desired sauce consistency.
- Fold pasta into sauce until well coated.
- Layer half pasta in a baking dish, sprinkle cheese, add remaining pasta, then top with generous cheese layer.
- Broil at 240 °C (465 °F) for about 5 minutes until bubbly and golden. Watch closely to prevent burning.
- Let cool slightly before serving.
Notes
- Adjust gochujang to control spice.
- Use plant-based dairy for vegan version, ensuring gochujang and mustard are vegan.
- Add cooked bacon or veggies for extra texture and flavor.
- Breadcrumb topping can replace extra cheese for crunch.
- Store leftovers in fridge up to 2 days; reheat gently with splash of milk or pasta water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling and Broiling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg
