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By Miso Jen Kitchen

Baked Gochujang Mac and Cheese

Name: Baked Gochujang Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup milk; 1 cup heavy cream; 2 oz cream cheese; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp white pepper; 1/2 tbsp gochugaru; 2 tbsp butter; 1 tbsp minced garlic; 2 chopped green onions; 2 tbsp flour; 1/4 cup pasta water; 1 tbsp gochujang (or more); 4 oz grated Parmesan cheese; 4 oz shredded cheddar cheese; 4 oz shredded Gruyere or Mozzarella Cheese; 8 oz your choice of pasta (elbow, fusilli, shells, etc); 4 oz shredded cheddar cheese; 4 oz shredded (cubed) gruyere or mozzarella; finely diced green onions

17 steps

Prep:20minCook:30min

The baked mac and cheese recipe to beat them all! You can always enjoy the mac and cheese stovetop but baking it brings it to another level! The addition of gochujang and gochugaru adds a nice kick that cuts through all of the richness of the cheese sauce.

Updated at: Thu, 16 Nov 2023 05:58:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1042.4 kcal (52%)

Total Fat69.7 g (100%)

Carbs56.9 g (22%)

Sugars8.6 g (10%)

Protein46.4 g (93%)

Sodium1042.4 mg (52%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Instructions

Cook your pasta:

Step 1

Cook your choice of pasta according to the package instructions until al dente. Drain and set aside. Reserve at least 1/4 cup of pasta water.

pasta8 oz

Make the cream mixture:

Step 2

In a large saucepan over medium low heat, gently simmer together milk, heavy cream and cream cheese until the cream cheese has melted.

milk1 cup

heavy cream1 cup

cream cheese2 oz

Step 3

Season with garlic powder, onion powder, white pepper and gochugaru.

onion powder1 tsp

garlic powder1 tsp

white pepper½ tsp

gochugaru½ Tbsp

Step 4

Simmer for 1-2 minutes and set it aside.

Make the cheese sauce:

Step 5

In a large saucepan, melt the butter over medium low heat.

butter2 Tbsp

Step 6

Add minced garlic and chopped green onions. Sauté them for 3-4 minutes until fragrant. Be careful not to let the garlic brown too much.

minced garlic1 Tbsp

green onions2

Step 7

Whisk in the flour to create a roux with the garlic and green onion infused butter. Cook for 3-4 minutes to remove the raw taste of the flour.

flour2 Tbsp

Step 8

Gradually whisk in the warm cream mixture you created earlier (if it is no longer warm, heat it before adding it to the roux), ensuring there are no lumps. Continue to whisk until the mixture thickens.

Step 9

Add 1/4 cup of pasta water and 1-2 tbsp of gochujang. Add more gochujang if you would like it to be more spicy.

pasta water¼ cup

gochujang1 Tbsp

Step 10

Reduce the heat to low and gradually add the shredded cheeses and grated Parmesan. Stir until the cheese is fully melted and the sauce is smooth.

grated Parmesan cheese4 oz

shredded cheddar cheese4 oz

gruyere cheese4 oz

Combine the mac to the cheese:

Step 11

Add the cooked pasta to the cheese sauce, stirring until the pasta is well coated.

Step 12

Add some warm milk if your mac and cheese is too thick.

Bake the mac and cheese:

Step 13

Preheat your oven to 350°F (175°C).

Step 14

Transfer the mac and cheese to your baking dish. Begin with a layer of mac and cheese, followed by a layer of shredded cheese. Repeat until you've used all the mac and cheese.

shredded cheddar cheese4 oz

gruyere4 oz

Step 15

For extra cheesiness, use cubed cheese instead of shredded cheese while layering for yummy pockets of cheese when baked.

Step 16

Top with even more shredded cheese (preferably cheddar cheese for a golden crust) and bake in the preheated oven for about 25-30 minutes or until the top is golden brown and bubbly.

Step 17

Garnish with finely chopped green onions if desired. Let it rest for a few minutes before serving!