My Gochujang Mac and Cheese is the best recipe I have ever made. If you love mac and cheese, then you will love this Asian mac and cheese. It's the same creamy, cheesy beautiful classic pasta dish but with a kick. This will be the best mac and cheese you will ever have.
This mac and cheese with gochujang is an amazing dish to bring to any potluck. This would be amazing for Thanksgiving or Christmas or if you just crave an elevated mac and cheese.
If you love this Asian mac and cheese, then you need to check out my famous Asian Garlic Noodles, Beef Ragu, or Spicy Carbonara.
Jump to:
Here’s what you need to make it Gochujang Mac and Cheese
- macaroni pasta
- salted butter
- flour
- milk
- cheddar cheese
- white cheddar cheese
- gochujang
- creme fraiche
- avocado oil
- garlic clove
- panko breadcrumbs
- parsley
See recipe card for quantities.
How to make Asian mac and cheese
Making this gochujang mac and cheese is easy. Lots of steps but I added images to make it easy for you to follow.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the macaroni pasta and cook for 2 minutes less than the package instructions.
- Drain and set aside.
- Reserve some pasta water - around 1 cup.
Prepare the Cheese Sauce:
- In a large saucepan, melt 4 tablespoon of salted butter over medium heat.
- Add the flour and whisk constantly for about 2 minutes to form a roux. Ensure it doesn’t brown.
- Add the gochujang paste then gradually add the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and bubbles.
- Stir in the crème fraîche until well combined.
- Reduce the heat to low, add the cheddar cheese and white cheddar cheese, and stir until melted and smooth.
- Season with a pinch of salt and pepper to taste.
Combine Pasta and Sauce:
- Add the cooked macaroni pasta to the cheese sauce.
- Stir until the pasta is well coated with the sauce.
- Add the reserved pasta water to thin out the sauce a little bit.
Prepare the Panko Breadcrumb Topping:
- In a small skillet, heat the avocado oil and 2 tablespoon of salted butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the panko breadcrumbs and cook, stirring frequently, until they are golden brown and crispy.
- Remove from heat and stir in the minced parsley.
Bake and Serve:
- Preheat your oven to 350 degrees.
- Transfer the mac and cheese to an oven-safe dish if not already in one.
- Sprinkle the toasted panko breadcrumb mixture evenly over the top.
- Place in the preheated oven for 15 minutes, watching carefully, until the topping is golden and crispy and the mac and cheese is bubbling.
- Serve and enjoy!
add finished image here
Substitutions
- Macaroni pasta: Any short pasta (e.g., penne, fusilli, or shells).
- Salted butter: Unsalted butter (add a pinch of salt) or margarine.
- Flour: Cornstarch or arrowroot powder (use half the amount).
- Milk: Any plant-based milk (e.g., almond, soy, or oat milk) or half-and-half.
- Cheddar cheese: Colby cheese, Monterey Jack, or Gouda.
- White cheddar cheese: Gruyère, Havarti, or mozzarella cheese.
- Gochujang: NO SUBSTITUTION.
- Crème fraîche: Sour cream, Greek yogurt, or heavy cream.
- Avocado oil: Olive oil, vegetable oil, or canola oil.
- Garlic clove: ¼ teaspoon garlic powder or ½ teaspoon minced garlic from a jar.
- Panko breadcrumbs: Regular breadcrumbs, crushed crackers, or crushed cornflakes.
- Parsley: Fresh basil, or chives. Dried parsley is ok.
Equipment
- Whisk
- Cheese grater
- Knife
- Cutting board
- Strainer
- Measuring cups and spoons
Cooking equipment:
- Large pot for boiling water
- Large skillet
- Baking dish - casserole dish
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to store and reheat
To Store: Store leftover gochujang mac and cheese in an airtight container in the refrigerator for up to 3 days.
To reheat: Place in a microwave-safe dish and microwave on medium power, stirring occasionally, until heated through. Alternatively, reheat in an oven at 350°F (175°C) for about 15-20 minutes, covered with foil.
Top tips for success
- Cook Pasta Al Dente: Cook your pasta until it’s al dente or 1-2 minutes before the required cooking time. This will ensure your pasta is not mushy. Remember, you have to bake it for another 15 minutes.
- Grate your cheese: It makes a difference. Pregrated cheese has other ingredients in the packaging and makes the mac and cheese chalky.
- Smooth Roux: Cook butter and flour until golden, then slowly whisk in milk/cream for a lump-free sauce before adding other ingredients.
Name of recipe - FAQ
Yes, you can prepare the gochujang mac and cheese ahead of time. Make everything except the breadcrumb topping, store it in the refrigerator, and add the topping just before reheating and serving.
Reduce the amount of gochujang.
You can freeze the mac and cheese in an airtight container or oven-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven. Add a splash of milk if it’s too dry.
Related
Looking for other recipes like this? Try these:
How to serve Gochujang Mac and Cheese:
- Serve with rice and a side of Garlic Braised Kale.
- Pair with Steak Bites.
- Also, serve this with Cheesy Garlic Bread. Yum!
Don't miss out!
Gochujang Mac and Cheese
Gochujang Mac and Cheese is the best recipe I have ever made. If you love mac and cheese, then you will love this Asian mac and cheese. It's the same creamy, cheesy beautiful classic pasta dish but with a kick. This will be the best mac and cheese you will ever have.
- Total Time: 1 hour
- Yield: serves up to 6 people
Ingredients
300g macaroni pasta
4 tablespoon salted butter
4 tablespoon flour
2 cups of milk (I used whole milk)
1 cup cheddar cheese
1 cup white cheddar cheese
2 tablespoon gochujang
2 tablespoon of creme fraiche
Pinch of salt and white pepper to taste
Panko Breadcrumb topping
1 tablespoon avocado oil
2 tablespoon salted butter
1 garlic clove, minced
1 cup panko breadcrumbs
1 tablespoon minced parsley
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the macaroni pasta and cook for 2 minutes less than the package instructions.
- Drain and set aside.
- Reserve some pasta water - around 1 cup.
Prepare the Cheese Sauce:
- In a large saucepan, melt 4 tablespoon of salted butter over medium heat.
- Add the flour and whisk constantly for about 2 minutes to form a roux. Ensure it doesn’t brown.
- Add the gochujang paste then gradually add the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and bubbles.
- Stir in the crème fraîche until well combined.
- Reduce the heat to low, add the cheddar cheese and white cheddar cheese, and stir until melted and smooth.
- Season with a pinch of salt and pepper to taste.
Combine Pasta and Sauce:
- Add the cooked macaroni pasta to the cheese sauce.
- Stir until the pasta is well coated with the sauce.
- Add the reserved pasta water to thin out the sauce a little bit.
Prepare the Panko Breadcrumb Topping:
- In a small skillet, heat the avocado oil and 2 tablespoon of salted butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the panko breadcrumbs and cook, stirring frequently, until they are golden brown and crispy.
- Remove from heat and stir in the minced parsley.
Bake and Serve:
- Preheat your oven to 350 degrees.
- Transfer the mac and cheese to an oven-safe dish if not already in one.
- Sprinkle the toasted panko breadcrumb mixture evenly over the top.
- Place in the preheated oven for 15 minutes, watching carefully, until the topping is golden and crispy and the mac and cheese is bubbling.
- Serve and enjoy!
Notes
- Cook Pasta Al Dente: Cook your pasta until it’s al dente or 1-2 minutes before the required cooking time. This will ensure your pasta is not mushy. Remember, you have to bake it for another 15 minutes.
- Grate your cheese: It makes a difference. Pregrated cheese has other ingredients in the packaging and makes the mac and cheese chalky.
- Smooth Roux: Cook butter and flour until golden, then slowly whisk in milk/cream for a lump-free sauce before adding other ingredients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: mains
- Method: bake
- Cuisine: asian/italian
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Jamie Schaefer
YES, YES, YES!!!!!! Just made this last night and my whole family devoured it. I'm having friends over this weekend and I'm making it again!!! Thanks Carmen ☺️
Wyndham Ki
Incredibly delicious 10\10
Tom Everett
This is the best Mac and Cheese I've ever had!! WOW
Rose
I double the recipe volume just to make sure🤭
Olivia
This is definitely a twist , not over powering just the right amount 😋
Doris
😍😍😍
Carter
The Gochujang is a game changer 🥰
Dolores
OMG finally you have mac and cheese love it!