Korean-Style Turkey Mac & Cheese (Print version)

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

# Required ingredients:

→ Pasta

01 - 12 oz elbow macaroni

→ Cheese Sauce

02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1.5 cups shredded sharp cheddar cheese
06 - 0.5 cup shredded mozzarella cheese
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon black pepper

→ Korean-Style Turkey

09 - 1 pound ground turkey
10 - 2 tablespoons gochujang
11 - 1 tablespoon low-sodium soy sauce
12 - 1 tablespoon honey
13 - 2 teaspoons toasted sesame oil
14 - 2 cloves garlic, minced
15 - 1 teaspoon fresh ginger, grated
16 - 0.5 teaspoon crushed red pepper flakes

→ Garnish

17 - 4 scallions, thinly sliced
18 - 1 teaspoon toasted sesame seeds

# How to make it:

01 - Bring a large pot of salted water to boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to create a smooth paste.
03 - Gradually add milk to the roux while whisking constantly to prevent lumps. Continue whisking for 3-4 minutes until the mixture thickens and reaches a smooth, pourable consistency.
04 - Reduce heat to low. Add shredded cheddar and mozzarella cheese, stirring until completely melted and smooth. Season with kosher salt and black pepper. Keep warm over low heat.
05 - Heat sesame oil in a separate skillet over medium-high heat. Sauté minced garlic and grated ginger for 1 minute until fragrant. Add ground turkey and cook, breaking it into small pieces, until no longer pink (approximately 5-6 minutes).
06 - Stir gochujang, soy sauce, and honey into the cooked turkey. Cook for 2-3 minutes, stirring frequently, until the meat is evenly coated and the sauce thickens slightly. Add red pepper flakes if desired for additional heat. Remove from heat.
07 - Pour the cooked macaroni into the cheese sauce and stir until every piece is evenly coated and creamy. Fold in half of the turkey mixture, combining gently.
08 - Distribute the mac and cheese among serving bowls. Top each portion with remaining turkey crumbles, fresh sliced scallions, and toasted sesame seeds. Serve immediately to maintain optimal texture and temperature.

# Expert Advice:

01 -
  • The gochujang gives you that addictive sweet-spicy heat without making your mouth burn—it's complex, not punishing.
  • Ground turkey keeps things lighter than beef while the sesame oil adds richness that makes you forget you're not using cream.
  • This comes together in under an hour and actually tastes better when you use ingredients you probably already have or can grab easily.
02 -
  • If your cheese sauce breaks or turns grainy, you added the milk too quickly or the heat was too high—start over with a fresh skillet, add butter and flour again, then add warm milk very slowly.
  • Gochujang heat varies wildly between brands, so taste the turkey mixture before dumping all of it in—you can always add more but you can't take it out.
03 -
  • Grate your cheese fresh from a block if you can, because pre-shredded cheese has anti-caking agents that make the sauce grainy instead of smooth.
  • Keep your heat moderate throughout—rushing with high heat leads to broken cheese sauce, scorched milk, and turkey that's brown on the outside but still slightly pink inside.
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