From the Cook
From the Cook
From the Cook
1/4
Gochujang Mac & Cheese
Instructions
1
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
2
In a pan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant.
3
Stir in gochujang and cook for 1–2 minutes to toast the paste.
4
Pour in heavy cream and milk, stirring to combine. Let simmer for a few minutes.
5
Add mozzarella, Parmesan, and cheddar cheese. Stir until melted and smooth.
6
Add cooked pasta and a splash of pasta water. Stir to coat evenly.
7
Season with salt, pepper, and red pepper flakes if desired. Simmer briefly until sauce thickens.
8
Serve hot, topped with extra Parmesan and red pepper flakes if desired.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Gochujang in Butter First 🧈Toast the gochujang in melted butter over medium heat for 1-2 minutes before adding garlic to deepen its umami flavor and eliminate any raw chili taste.
- Use Pasta Water as Sauce Thinner 💧Reserve at least 1 cup of starchy pasta water and add it gradually to achieve the perfect creamy consistency without breaking the sauce or making it too thin.
- Temper Cream Before Mixing 🥛Heat the cream and milk together separately before adding to the gochujang mixture to prevent curdling and ensure a silky, smooth sauce.
- Layer Cheeses for Complex Flavor 🧀Add the harder cheeses (Parmesan) last, off heat, to prevent greasiness, while mozzarella and cheddar melt into the warm sauce for optimal texture and flavor balance.
- Toast Red Pepper Flakes Separately ✨Quickly toast red pepper flakes in a dry pan and sprinkle them on top just before serving to maximize their heat and vibrant flavor without overpowering the sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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