Skip to main content
LoginSign Up
Gochujang Mac and Cheese

Gochujang Mac and Cheese

By Diane UngerAugust 11, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

This macaroni and cheese, seasoned with spicy, umami-rich gochujang (a fermented Korean chili paste), uses the innovative mac and cheese formula from “Modernist Cuisine at Home.” Sodium citrate stabilizes the cheese instead of the typical flavor-deadening béchamel, so none of the cheddar’s sharp, salty, nutty, funky nuances are lost. Sodium citrate can be purchased online (don’t confuse it with citric acid). So the cheese melts easily, we find it best to shred it finely using the small holes on a box grater.

Ingredients
  • 1 ¼

    cups whole milk

  • 2 ½

    teaspoons sodium citrate

  • 10

    ounces sharp cheddar cheese, finely shredded (4 cups)

  • 4

    tablespoons gochujang, divided

  • 8

    ounces (2 cups) elbow macaroni

  • 4

    tablespoons salted butter, cut into 4 pieces

  • Ground black pepper

  • 1

    bunch scallions, green parts only, cut into 1-inch pieces

Step 1

In a medium saucepan, combine the milk and sodium citrate; stir to dissolve the sodium citrate.

Bring to a gentle simmer over medium, then whisk in the cheese a handful at a time, making sure it has fully melted before adding more. Remove the pan from the heat.

Step 2

In a large pot, whisk together 2 quarts water and 2 tablespoons of the gochujang.

Bring to a boil over high, then add the pasta and cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain and return the noodles to the pot.

Step 3

To the pot, add the remaining 2 tablespoons gochujang and the butter; stir until the butter has melted and the mixture is well combined.

Stir in the cheese mixture. Taste and season with pepper, then stir in the scallion greens.

Let stand for about 3 minutes before serving; if desired, thin the consistency with a bit of the reserved cooking water.

Featured in