Hey everyone! Daniel here from Reciqa. You know, I started this whole thing because I truly believe that cooking should be a joy, not a chore. It’s about bringing people together, making memories, and finding comfort in something delicious. My kitchen is my happy place, and I love sharing recipes that are simple, packed with flavor, and really make you feel good. Today, we’re diving into something seriously special: the ultimate gochujang mac and cheese! It’s that classic, creamy mac and cheese you love, but with this incredible spicy, slightly sweet Korean kick from gochujang that just takes it to a whole new level. I remember the first time I tried adding gochujang to my mac and cheese – it was a total game-changer, and I’ve been tweaking it ever since to get it just right for all of you!
Why You’ll Love This Gochujang Mac and Cheese
Seriously, if you’re looking for a dish that hits all the right notes, you’ve found it. This gochujang mac and cheese is pure comfort food magic with a fun, modern twist. Here’s why it’s going to become your new favorite:
- It’s unbelievably creamy and cheesy – like, next-level ooey-gooey.
- That gochujang adds a fantastic spicy, savory depth that’s totally addictive.
- It’s surprisingly easy to whip up, perfect for a weeknight treat or a weekend craving.
- It’s the best of both worlds: familiar, cozy mac and cheese meets exciting Korean fusion flavors.
Gathering Your Gochujang Mac and Cheese Ingredients
Alright, let’s get down to business and gather everything we need for this amazing gochujang mac and cheese! Having all your ingredients prepped and ready makes the process so much smoother, trust me. It’s like having all your little helpers lined up before you start painting your masterpiece. We’re going to build this cheesy, spicy goodness layer by layer, and having these bits and bobs ready means we can just focus on making magic happen.
Essential Pasta for Your Gochujang Mac and Cheese
For this recipe, you’ll want about 230 grams (that’s roughly 8 ounces) of dry elbow pasta. Elbow macaroni is classic for mac and cheese, but honestly, any short pasta shape you love – like shells, rotini, or penne – will work beautifully here. Just make sure to cook it up nice and al dente according to the package directions!
The Creamy Sauce Base Ingredients
This is where the magic starts, folks! We need about 40 grams (that’s about 3 tablespoons) of unsalted butter to get us going, melted into the pan. Then, we’ll whisk in a heaping tablespoon of all-purpose flour to make our roux – this is what thickens everything up. For that super creamy texture, we’re using 350 milliliters (about 1 and a quarter cups plus 3 tablespoons) of whole milk, and 90 milliliters (that’s a generous quarter cup plus 2 tablespoons) of heavy cream. Don’t skimp on the fat here; it’s key for that luscious sauce!
Flavor Boosters for Authentic Gochujang Mac and Cheese
Now for the fun part – the flavor! We’ll start by sautéing 5 cloves of minced garlic in a little oil until they’re just golden. Then, into the sauce goes a heaping tablespoon of tomato paste for a little tang and depth. We’ll also add a teaspoon of Dijon mustard for a little zing. The star of the show, of course, is the gochujang! We’re using 1.5 tablespoons, but this is where you can play – want it spicier? Add a little more! Prefer it milder? Start with less. It brings this incredible savory, slightly sweet heat that makes this mac and cheese so special. Plus, we’ll add half a teaspoon of black pepper, a teaspoon of paprika, a teaspoon of garlic powder, and half a teaspoon of chicken stock powder for that extra savory punch. Don’t forget a pinch of salt to taste!
Cheesy Goodness for the Perfect Gochujang Mac and Cheese
You can’t have mac and cheese without cheese, right? For this recipe, we’re using about 150 grams (around 1.5 cups) of cheese, and I love a mix! I usually go with 50 grams each of sharp cheddar, mozzarella for that amazing stretch, and red leicester for a bit of nutty flavor. Grate it yourself – it melts so much better than the pre-shredded stuff, which can sometimes have anti-caking agents that mess with the melt. And, of course, we’ll need extra cheese for layering and that irresistible crispy topping!
Step-by-Step Guide to Making Gochujang Mac and Cheese
Alright, let’s get this amazing gochujang mac and cheese into your oven! It’s not complicated, but a few little tricks make all the difference. Just follow along with me, and you’ll have a bubbling, cheesy masterpiece in no time. It’s all about building those flavors step-by-step.
Preparing the Pasta for Gochujang Mac and Cheese
First things first, let’s get that pasta cooked! Pop a big pot of water on to boil. Don’t forget to add a good pinch of salt and a tiny drizzle of oil – this stops the pasta from sticking. Once it’s at a rolling boil, toss in your 230 grams (about 8 ounces) of elbow pasta. Cook it until it’s *al dente*, meaning it still has a little bite. Drain it really well, and give it a quick rinse with cold water to stop the cooking. Crucially, scoop out about a cup of that starchy pasta water before you drain – this is liquid gold for making our sauce perfectly creamy later!
Building the Flavorful Sauce for Gochujang Mac and Cheese
Now, let’s make that glorious sauce. Grab a pan and add about 1.5 tablespoons of oil. Toss in your 5 cloves of minced garlic and cook it over low-medium heat. You just want it to turn a lovely light golden color – don’t let it burn, or it’ll taste bitter! Once the garlic is fragrant, toss in your 40 grams (about 3 tablespoons) of butter and let it melt. Add the heaping tablespoon of flour and stir it all together. This is your roux! Let it cook for about a minute, stirring constantly, just to get rid of that raw flour taste. Next, slowly, and I mean *slowly*, start adding your 350ml (about 1.5 cups) of whole milk while whisking like crazy. Keep whisking and stirring until it starts to bubble and thicken. Then, do the same with your 90ml (about 1/4 cup plus 2 tablespoons) of heavy cream. Keep that heat at medium and stir, stir, stir! Once the sauce is nice and thick, it’s time for the flavor party: add the half teaspoon of black pepper, teaspoon of paprika, teaspoon of garlic powder, and the half teaspoon of chicken stock powder. Give it a good mix. Now for the stars: add your heaping tablespoon of tomato paste, teaspoon of Dijon mustard, and the 1.5 tablespoons of gochujang. Stir it all in gently until you have this beautiful, rich orange-red sauce. If you like it spicier, now’s the time to add a little more gochujang!
Achieving Creamy Perfection with Your Gochujang Mac and Cheese Sauce
With our sauce base all flavored up, it’s time for the gooey cheese! Turn the heat down just a touch. Add your 150 grams (about 1.5 cups) of grated cheese – that cheddar, mozzarella, and red leicester mix. Stir gently until all the cheese is melted and the sauce is smooth and luscious. Now, if your sauce looks a little too thick, don’t panic! This is where that reserved pasta water comes in. Add a small splash at a time, stirring until the sauce reaches that perfect, creamy consistency – not too runny, not too stiff. It should coat the back of a spoon beautifully.
Combining Pasta and Sauce, Then Layering for Baking
Okay, pasta and sauce are ready to meet! Pour all that gorgeous, cheesy sauce over your drained pasta. Gently fold it all together until every single piece of pasta is coated in that spicy, creamy goodness. Now, grab your oven-safe dish. Spoon about half of the saucy pasta into the dish. Sprinkle a generous layer of your extra cheese over the top. Then, add the rest of the pasta, making sure to spread it out evenly. Finally, cover the whole top layer completely with more cheese. This is what gives you that amazing crispy, bubbly crust!
The Final Touch: Broiling Your Gochujang Mac and Cheese to Golden Perfection
Time for the grand finale! Pop your cheesy creation into the oven. You want to set your oven to broil (or use the grill setting) at 240°C (475°F). Keep a super close eye on it – this part happens fast! You’re looking for the cheese on top to get bubbly, melty, and beautifully golden brown. It usually only takes about 5 minutes, but watch it like a hawk to make sure it doesn’t burn. Once it’s perfectly golden, carefully take it out of the oven. Let it sit for just a minute or two before digging in!
Essential Equipment for Your Gochujang Mac and Cheese
To whip up this amazing gochujang mac and cheese, you won’t need anything too fancy, just some everyday kitchen staples. First off, you’ll need a large pot for boiling your pasta – make sure it’s big enough so the pasta has room to move around! Then, you’ll need a good-sized saucepan or skillet for making that luscious cheese sauce. A whisk is super helpful here, especially when you’re adding the milk and cream to keep things smooth. You’ll also need a grater for your cheese (trust me, grating it yourself makes a world of difference!), measuring cups and spoons for all those ingredients, and a spatula or wooden spoon for stirring. Lastly, grab an oven-safe baking dish – a medium-sized one should do the trick perfectly for layering and broiling!
Tips for Gochujang Mac and Cheese Success
Making this gochujang mac and cheese is pretty straightforward, but here are a few little secrets I’ve picked up that really elevate it. First off, when you’re adding the milk and cream to your roux, definitely use a whisk! It makes getting that super smooth, lump-free sauce so much easier. Also, be a little gentle with your heat when you’re cooking the dairy; you don’t want it to boil too vigorously or you risk curdling, which is just a sad day for mac and cheese. And remember that reserved pasta water? It’s your best friend for getting that perfect silky consistency – add it a little at a time until it’s just right. Lastly, when you’re broiling the top, keep your eye on it! That cheese can go from perfectly golden to burnt in seconds. It’s worth the watch, though, for that amazing crispy topping!
Frequently Asked Questions About Gochujang Mac and Cheese
Got questions about making this awesome gochujang mac and cheese? I get it! It’s always good to know a few things before you dive in. Here are some common ones I hear:
Q1. Can I make this spicy mac and cheese even spicier or milder?
Absolutely! The beauty of this recipe is how customizable it is. For more heat, just add another teaspoon or two of gochujang along with the tomato paste and Dijon. If you prefer it milder, start with just 1 tablespoon of gochujang, or even less, and taste the sauce before adding more. You can also add a pinch of red pepper flakes for a different kind of heat!
Q2. What other cheeses can I use in my Korean fusion pasta?
While I love the cheddar, mozzarella, and red leicester combo, feel free to experiment! Monterey Jack, Gruyere, or even a good sharp Provolone would be delicious. Just make sure you’re using cheeses that melt well. And remember, grating your own cheese really does make a difference in how smoothly the sauce comes together.
Q3. Can I make this gochujang mac and cheese ahead of time?
You can definitely prepare the pasta and the sauce separately a day ahead. Store them in airtight containers in the fridge. When you’re ready to bake, combine them in your oven-safe dish, top with extra cheese, and bake as usual. You might need to add a splash more milk or pasta water to loosen the sauce if it’s gotten too thick in the fridge. The broiling step is best done right before serving.
Storing and Reheating Your Delicious Gochujang Mac and Cheese
Got some leftover cheesy goodness? Lucky you! To store your gochujang mac and cheese, let it cool down completely, then transfer it into an airtight container. It should keep nicely in the fridge for about 3-4 days. When you’re ready to reheat, here’s my trick for keeping it creamy:
| Method | Instructions |
|---|---|
| Microwave | Place a serving in a microwave-safe dish. Add a splash of milk or water to help loosen the sauce. Cover loosely and heat on medium power in 30-second intervals, stirring in between, until heated through and creamy again. |
| Oven/Toaster Oven | Transfer leftovers to an oven-safe dish. Add a splash of milk or water. Cover tightly with foil and bake at around 160°C (325°F) for 15-20 minutes, or until heated through. For a crispy top, uncover for the last few minutes. |
Estimated Nutritional Information for Gochujang Mac and Cheese
Okay, so while this gochujang mac and cheese is absolutely delicious and totally worth every bite, I want to be upfront that the exact nutritional info can really bounce around depending on the specific brands of cheese, milk, and even the gochujang you use. Plus, everyone’s serving size is a little different, right? But, to give you a general idea, here’s a rough estimate per serving (assuming 4 servings total). Remember, these are just ballpark figures!
| Nutrient | Approximate Amount |
|---|---|
| Calories | 650-750 kcal |
| Total Fat | 35-45g |
| Saturated Fat | 20-25g |
| Carbohydrates | 50-60g |
| Protein | 25-30g |
| Sodium | 800-1200mg (can vary significantly based on cheese and stock powder) |
Bold gochujang mac and cheese with 1 amazing kick
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Gochujang Mac and Cheese is a creamy, cheesy pasta dish with a spicy Korean kick.
Ingredients
- 230g dry elbow pasta/pasta of your choice (8 ounces)
- 1.5 tbsps oil
- 5 cloves of garlic, minced
- 40g butter, unsalted (3 tbsps)
- 1 heaped tbsp plain or all purpose flour
- 350ml whole milk/full fat milk (1 cup + 1/4 cup + 3 tbsps)
- 90ml double cream/heavy cream (1/4 cup + 2 tbsps)
- 1/2 tsp freshly ground black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp chicken stock powder
- salt to your taste
- 1 heaped tbsp tomato paste
- 1 tsp dijon mustard
- 1.5 tbsps gochujang (adjust depending on your preferred level of spice)
- 150g cheese (50g each of cheddar, mozzarella and red leicester), and extra for the layers and on top (1.5 cups of cheese + extra)
- leftover pasta water
Instructions
- Boil the pasta: Add salt and a little oil to water. Bring to a boil and add your elbow pasta. Cook according to package instructions. Once the pasta is cooked, drain and rinse with cold water. Save about a cup of the leftover pasta water and set aside.
- Cook the garlic in oil: Add oil and garlic to a pan. Stir at low-medium heat until the garlic turns light-golden.
- Make the roux: Add butter to the pan and let it melt. Add flour and stir until smooth. Cook at low-medium heat for one minute to remove the flour taste.
- Add liquids: Gradually add milk while stirring, then bring to a boil. Keep the stove at medium heat and stir constantly. Gradually add the cream, keep stirring, and bring to a boil. The sauce should be thickening.
- Add seasonings: Add black pepper, paprika, garlic powder, and chicken stock powder (and salt to taste). Mix into the sauce. Add gochujang, tomato paste, and dijon mustard. Mix gently. The sauce should be a rich orange-red color and smooth.
- Add cheeses: Add freshly grated cheeses to the sauce. Cook at medium heat, stirring gently until combined and cheese melts.
- Add pasta water: The sauce should be thick. Add a small amount of pasta water and mix until smooth and creamy. Continue adding pasta water until the sauce reaches your desired consistency.
- Add pasta: Add all cooked pasta to the sauce. Gently mix until coated.
- Layer it up: In an oven-safe dish, add pasta, then cheese, then another layer of pasta. Cover the final layer completely with cheese.
- Broil: Place the dish in the oven. Broil at 240°C for about 5 minutes, until the top is bubbling and crispy.
- Serve and enjoy!
Notes
- You can add tomato paste and gochujang earlier with the garlic to cook out acidity and add caramelised flavor.
- Use a whisk when stirring liquids for the roux to make it easier.
- Be careful when boiling milk and cream to prevent curdling; keep stirring and maintain moderate heat.
- For broiling cheese, use your oven’s grill setting and watch closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Broiler
- Cuisine: American-Korean Fusion
