Gochujang Cream Cheese Mac and Cheese
Creamy Korean-spiced mac and cheese with steak and shrimp
Ultra-creamy mac and cheese elevated with spicy-sweet gochujang and velvety cream cheese, finished with tender steak and buttery shrimp.
Equipment
Ingredients
Pasta
elbow macaroni (dry)
113 g
Cheese Sauce
American cheese (sliced)
85 g
Colby Jack cheese (sliced)
28 g
cream cheese (softened)
30 g
gochujang (paste)
15 g
heavy cream (cold)
240 ml
cheddar cheese (shredded)
120 g
mozzarella cheese (shredded)
60 g
Seasonings
garlic powder (powder)
3 g
onion powder (powder)
1.5 g
paprika (powder)
0.7 g
black pepper (ground)
0.7 g
salt (fine)
2 g
Toppings
shrimp (grilled)
150 g
steak (sliced, grilled)
150 g
parsley (fresh, chopped)
5 g
Instructions
Cook the macaroni
Cook elbow macaroni in salted water until al dente, about 7-8 minutes.
Prepare cheese sauce base
In a pan over low heat, combine American cheese, Colby Jack, cream cheese, and gochujang with all seasonings. Stir until completely melted and smooth.
Combine pasta with sauce
Add heavy cream and cooked macaroni to the cheese sauce. Stir until pasta is evenly coated.
Add shredded cheese
Mix in half the cheddar and mozzarella until melted and silky. Add reserved pasta water if sauce is too thick.
Melt cheese topping
Sprinkle remaining shredded cheese on top. Cover and cook until melted.
Add toppings and serve
Top with grilled shrimp and sliced steak. Garnish with chopped parsley and fresh black pepper.
Original recipe
Storage
Best served immediately. Reheat gently to prevent sauce from separating. Toppings should be added fresh.
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