Gochujang Mac and Cheese
Add a bit of spice to your favorite stovetop classic, courtesy of our very own Rhoda Boone.
·Apr 11, 2022
Gochujang is an essential and beloved condiment in Korean cooking. Made from red chile pepper flakes, fermented soybeans, glutinous rice, and salt, this spicy-sweet paste is a key ingredient in traditional Korean dishes like bibimbap, bulgogi, and tteokbokki.
We love its fiery kick and umami boost so much, we added it to a comfort food classic: mac and cheese. Either our 3 QT Saucier or 3.5 QT Non Stick Saute Pan is perfect for creating this dish’s signature smooth, creamy, cheesy sauce, the former because its curved bottom makes whisking and stirring sauces a breeze, and the latter for easy stirring and even easier cleanup.
Chef's note: Different brands of gochujang can vary from mild to hot, so whisk a little into your sauce to start, then add a touch more if you can take the heat.
Gochujang Mac and Cheese
Add a bit of spice to your favorite stovetop classic, courtesy of our very own Rhoda Boone.
Rhoda Boone, Culinary Director
- Kosher salt
- 8 ounces dried cavatappi, elbow macaroni, or other short pasta of choice
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 2-3 tablespoons gochujang (Korean hot pepper paste)
- 1 teaspoon mustard powder (optional)
- 8 ounces coarsely grated sharp cheddar (about 2 heaping cups)
- 1 scallion, thinly sliced, divided
Fill a Pasta Insert Set with water and bring to a boil. Season water generously with salt, add pasta, and cook according to package directions until just al dente (avoid overcooking). Drain pasta and set aside.
In a 3 QT Saucier or 3.5 QT Non Stick Saute Pan over medium heat, melt the butter. Sprinkle flour over butter and use a Wooden Spoon to incorporate, stirring to create a roux. Cook, stirring constantly, until roux is thickened and light golden but not brown, 3-4 minutes.
Gradually pour in milk, whisking constantly to incorporate the liquid and create a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly to avoid any lumps. Reduce to a simmer over low heat, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, 3-5 minutes more.
Add gochujang, 1 ½ tsp. salt, and mustard powder, if using. Add the cheese in three batches, whisking until each addition is completely melted before adding more. Remove from heat. Taste and adjust seasoning, adding more salt or gochujang as needed.
Add the drained pasta to the pot with the cheese sauce and stir well to coat. Fold in half of the sliced scallion. Divide among bowls and top with remaining scallion.
