Korean-Style Turkey Mac & Cheese (Print version)

Creamy mac and cheese topped with sweet-spicy Korean seasoned turkey and fresh scallions.

# Required ingredients:

→ Pasta & Cheese

01 - 10 oz elbow macaroni
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1½ cups shredded sharp cheddar cheese
06 - ½ cup shredded mozzarella cheese
07 - 1 teaspoon Dijon mustard
08 - ¼ teaspoon freshly ground black pepper
09 - ½ teaspoon salt

→ Korean-Style Turkey

10 - 1 tablespoon vegetable oil
11 - 14 oz ground turkey
12 - 2 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 2 tablespoons gochujang (Korean chili paste)
15 - 1 tablespoon soy sauce
16 - 1 tablespoon honey
17 - 1 tablespoon rice vinegar
18 - 1 teaspoon toasted sesame oil

→ Garnish

19 - 3 scallions, thinly sliced
20 - 1 teaspoon toasted sesame seeds (optional)

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until no longer pink, approximately 5 minutes.
03 - Add minced garlic and grated ginger to the turkey and cook for 1 minute until aromatic.
04 - Stir gochujang, soy sauce, honey, rice vinegar, and sesame oil into the turkey mixture. Simmer for 2 to 3 minutes until thickened and glossy. Remove from heat and keep warm.
05 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux base.
06 - Gradually whisk milk into the roux, stirring continuously until the mixture thickens, approximately 3 to 4 minutes.
07 - Remove from heat and stir in cheddar cheese, mozzarella cheese, Dijon mustard, salt, and black pepper until smooth and creamy.
08 - Mix the drained macaroni with the cheese sauce, stirring well to coat all pasta evenly.
09 - Divide mac and cheese among serving bowls. Top each portion with a generous amount of Korean-style turkey crumbles.
10 - Finish each bowl with sliced scallions and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • It feels like homemade comfort food but tastes like you discovered it at a trendy restaurant.
  • The sweet-spicy turkey crumbles give you something to look forward to with every bite instead of the same creamy pasta throughout.
  • It comes together faster than you'd think for something this impressive.
02 -
  • If your cheese sauce breaks or gets grainy, you've either used skim milk, overheated it, or added cold cheese—use whole milk, stay medium heat, and let cheese come to room temperature if you have time.
  • Tasting the turkey glaze before combining everything is crucial; gochujang brands vary wildly in heat level, so adjust honey or rice vinegar to balance it to your preference.
03 -
  • Grate your cheeses fresh rather than using pre-shredded—the anti-caking agents in pre-shredded cheese prevent it from melting into silk.
  • Keep everything warm until serving by holding the pasta on very low heat and the turkey in a covered skillet, which prevents that moment when one component cools before the other is ready.
Return