Gochujang Mac & Cheese

This Gochujang Mac & Cheese is a spicy, creamy fusion dish that brings Korean and American comfort food together in perfect harmony. Bold gochujang paste gives the sauce a deep, umami-rich flavor, balanced by velvety cream and melty cheddar, mozzarella, and Parmesan cheeses. With a smooth heat and a glossy, cheesy finish, this pasta is both adventurous and soul-soothing—perfect for spice lovers craving something different.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 1,705 kcal per serving

Ingredients

½ lb - pasta
3 tablespoons - unsalted butter
1 tbsp - olive oil
3 cloves - garlic
4 tablespoons - gochujang paste
1 ½ cups - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
¼ tsp - paprika
¼ tsp - chili flakes
½ tsp - dried parsley
1 cup - shredded cheddar cheese
1 cup - shredded mozzarella cheese
½ cup - grated Parmesan cheese
½ cup - reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain.
In a skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté until fragrant.
Add gochujang paste and stir with garlic and butter. Cook for 2–3 minutes to develop flavor.
Pour in 1 cup heavy cream and whisk until smooth. Bring to a simmer.
Season with salt, pepper, garlic powder, onion powder, paprika, chili flakes, and parsley. Add remaining 1/2 cup cream and stir.
Add cheddar, mozzarella, and Parmesan cheeses. Stir until fully melted and smooth.
Add cooked pasta and a splash of pasta water. Stir to coat and continue cooking for 2–3 minutes until sauce is creamy.
Top with additional Parmesan and serve immediately.

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