Gochujang Mac & Cheese

This Gochujang Mac & Cheese is a spicy, creamy twist on the comfort food classic. A garlicky butter base is infused with gochujang, the Korean chili paste that brings deep umami and just the right kick. Heavy cream and milk add richness, while a trio of mozzarella, Parmesan, and cheddar melts into the perfect gooey sauce. Tossed with al dente pasta and topped with more cheese and optional red pepper flakes, it’s bold, satisfying, and totally addictive.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 bowls

Calories: 1,809 kcal per serving

Ingredients

½ lb - pasta
Salt
4 tablespoons - butter
1 tbsp - olive oil
2 cloves - garlic
2 tablespoons - gochujang
1 ½ cups - heavy cream
½ cup - milk
½ cup - shredded mozzarella cheese
½ cup - grated Parmesan cheese
1 cup - shredded cheddar cheese
Red pepper flakes
Black pepper
Reserved pasta water
Salt

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
In a pan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant.
Stir in gochujang and cook for 1–2 minutes to toast the paste.
Pour in heavy cream and milk, stirring to combine. Let simmer for a few minutes.
Add mozzarella, Parmesan, and cheddar cheese. Stir until melted and smooth.
Add cooked pasta and a splash of pasta water. Stir to coat evenly.
Season with salt, pepper, and red pepper flakes if desired. Simmer briefly until sauce thickens.
Serve hot, topped with extra Parmesan and red pepper flakes if desired.

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