Name: Velvety Gochujang Mac & Cheese with Juicy Steak and Buttery Shrimp
Ingredients: 4oz elbow macaroni; 3 slices American cheese; 1 slice Colby Jack cheese; 2 tbsp cream cheese; 1 cup heavy cream; 1 cup shredded cheddar cheese; ½ cup shredded mozzarella cheese; ½–1 tbsp gochujang; 1 tsp garlic powder; ½ tsp onion powder; ¼ tsp paprika; ¼ tsp black pepper; Salt; Grilled shrimp; Sliced steak; Parsley

Hailey’s Gochujang Cream Cheese Mac & Cheese

Step 1: Cook the macaroni [00:00]

Cook the macaroni until al dente. Reserve about ½ cup of the pasta water, then drain.

Step 2: Prepare the cheese sauce [00:15]

Over low heat, add the American cheese, Colby Jack cheese, cream cheese, and gochujang to a pan. Add the garlic powder, onion powder, paprika, black pepper, and a pinch of salt. Stir until the cheeses are fully melted and the mixture is smooth.

Step 3: Combine with cream and pasta [00:30]

Pour in the heavy cream and add the cooked macaroni. Stir until the pasta is evenly coated.

Step 4: Add more cheese [00:45]

Add ½ cup of the shredded cheddar and ¼ cup of the mozzarella, stirring until melted and silky. If the sauce is too thick, loosen it with a splash of the reserved pasta water.

Step 5: Melt the cheese on top [01:00]

Sprinkle the remaining shredded cheddar and mozzarella over the top. Cover and cook for about 1 minute, or until the cheese is melted.

Step 6: Serve and garnish [01:15]

Top with grilled shrimp or sliced steak, then garnish with chopped parsley and freshly cracked black pepper.

Tips:

American cheese and cream cheese are the secret to an ultra-smooth, velvety sauce.
Start with ½ tablespoon of gochujang for a milder kick, or use 1 tablespoon if you like it spicier.
The gochujang balances the richness of the cheese, making every bite creamy without feeling too heavy.
Taste and adjust the salt at the end, since the cheese and gochujang already add plenty of seasoning.