Korean-Style Turkey Mac & Cheese (Print Version)

Creamy pasta with Korean-spiced turkey, fresh scallions, and melted cheese blend.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Sauce

02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 cups shredded sharp cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/2 teaspoon kosher salt
08 - 1/4 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 - 1/2 teaspoon crushed red pepper flakes

→ Garnish

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

# Steps to Follow:

01 - Cook the macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add milk, whisking constantly, until smooth and slightly thickened, approximately 3 to 4 minutes.
03 - Lower the heat and stir in cheddar and mozzarella cheeses until melted and smooth. Season with salt and black pepper. Keep warm over low heat.
04 - In a separate skillet over medium-high heat, add sesame oil. Sauté garlic and ginger for 1 minute until fragrant. Add ground turkey and cook, breaking up meat, until no longer pink, approximately 5 to 6 minutes.
05 - Stir in gochujang, soy sauce, and honey. Cook for 2 to 3 minutes until the turkey is well-coated and sauce is slightly thickened. Add red pepper flakes if desired. Remove from heat.
06 - Combine cooked macaroni with cheese sauce, stirring until fully coated and creamy. Fold in half of the turkey mixture.
07 - Divide the mac and cheese among serving bowls. Top each with remaining turkey crumbles, scallions, and sesame seeds.

# Additional Tips::

01 -
  • It bridges comfort food and bold flavor so seamlessly that you'll forget you're eating something unconventional.
  • The textural contrast of creamy sauce, tender pasta, and seasoned turkey crumbles keeps every bite interesting.
  • You can make it in under an hour, which means weeknight dinner doesn't have to be boring.
02 -
  • Don't skip tempering the milk into the roux—it's what separates a silky sauce from a lumpy mess that tastes like failure.
  • Gochujang heat varies wildly between brands, so taste the turkey mixture before committing to that full two tablespoons, especially if you're cooking for people who prefer mild flavors.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before using—it deepens their nutty flavor and makes them taste less raw.
  • Make the cheese sauce and turkey mixture separately so you can adjust seasoning on each before combining, giving you more control over the final dish.
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