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20-minute noodles · 18 minutes

Stovetop Gochujang Mac and Cheese

Gochujang whisked into the milk before the cheddar goes in gives creamy one-pot mac a sweet, smoky heat that builds instead of burns.

Prep
5 min
Cook
13 min
Total
18 min
Serves
3
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VegetarianEgg-freeStovetop

Gochujang and cheddar are a natural match. The Korean chili paste is sweet, savory and slow-burning, and it gives mac and cheese the same lift a pinch of mustard or cayenne would, only more so. Whisked into evaporated milk before the cheese, it spreads evenly through the sauce instead of sitting in red streaks.

The whole thing happens in one pot. The macaroni cooks in just enough water that most of it absorbs, leaving a starchy base that keeps the cheese sauce smooth, and evaporated milk stops it from breaking. No roux, no colander, and it’s on the table faster than the boxed kind.

The recipe

Stovetop Gochujang Mac and Cheese

Prep 5 min · Cook 13 min · Total 18 min · Serves 3

Ingredients

Tap to tick off as you go.

Method

  1. Step 1: Cook the macaroni

    Bring the water and salt to a boil in a medium saucepan. Add the macaroni and cook for 7–8 minutes, stirring often, until it’s just tender and only a few tablespoons of starchy water remain.

  2. Step 2: Mix the gochujang

    While the pasta cooks, whisk the gochujang into ¾ cup of the evaporated milk until smooth.

  3. Step 3: Add milk and butter

    Pour the gochujang milk and butter into the pot and bring to a gentle simmer, stirring, about 1 minute.

  4. Step 4: Melt in the cheese

    Turn the heat to low. Add the cheddar a handful at a time, stirring until each addition melts, until the sauce is smooth and clings to the pasta. Loosen with more evaporated milk if it’s too thick.

  5. Step 5: Top and serve

    Taste for heat and stir in more gochujang if you want it. Serve topped with scallions and sesame seeds.

Good to know

  • Grate the cheese yourself. Pre-shredded cheddar is coated in anti-caking starch that makes the sauce grainy.
  • Stir the macaroni often while it absorbs the water. With this little liquid it sticks to the bottom of the pot quickly.
  • Gochujang brands vary a lot in heat. Start with 1½ tbsp and add more at the end once you’ve tasted.

Swaps

Elbow macaroni
Gluten-free elbows, and check that your gochujang is gluten-free (many contain wheat)
Sharp cheddar
Half cheddar, half Monterey Jack for a stretchier, milder sauce
Evaporated milk
Whole milk, kept below a simmer once the cheese is in so it doesn’t split

Questions people ask

Is gochujang vegetarian?

Most gochujang is vegan, made from chili, fermented soybeans, rice and salt. A few brands add other ingredients, so it’s worth a glance at the label.

Why use evaporated milk in mac and cheese?

Its proteins act as an emulsifier, so the cheese melts smoothly without breaking or turning greasy, even without a flour-based roux.

Can you make mac and cheese in one pot?

Yes. Cook the pasta in just enough water to be absorbed, then stir in milk and cheese; the leftover starch helps thicken the sauce.

Get the scallions from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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