Korean-Style Turkey Mac & Cheese (Printable Version)

Creamy mac and cheese topped with sweet-spicy Korean-inspired turkey crumbles, scallions, and sesame seeds.

# What You'll Need:

→ 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
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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
02 - While the pasta cooks, heat vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink, approximately 5 minutes.
03 - Add minced garlic and grated ginger to the turkey; cook for 1 minute until fragrant.
04 - Stir in gochujang, soy sauce, honey, rice vinegar, and sesame oil. Simmer for 2 to 3 minutes until the mixture thickens and develops a glossy finish. 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 the 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 pepper until smooth and creamy.
08 - Combine the drained macaroni with the cheese sauce, mixing thoroughly to coat all pasta evenly.
09 - Divide the mac and cheese among individual serving bowls. Top each portion with a generous spoonful of the Korean turkey crumbles.
10 - Finish each bowl with sliced scallions and toasted sesame seeds.

# Additional Tips::

01 -
  • It satisfies two cravings at once: creamy mac and cheese plus that sweet-spicy Korean kick you didn't know you needed.
  • The turkey crumbles stay juicy and glossy, never dry or boring, thanks to the gochujang glaze.
  • It comes together in under an hour, so you can have something exciting on a weeknight without the stress.
  • Leftovers reheat beautifully, and honestly taste even better the next day when the flavors meld.
02 -
  • Don't skip the roux step or rush it, undercooking the flour leaves a raw, pasty taste that ruins the sauce.
  • Add the milk slowly and whisk constantly, or you'll end up with a lumpy mess instead of a silky base.
  • Taste the turkey mixture before you take it off the heat, gochujang brands vary in heat and saltiness, so adjust the honey or soy sauce to your liking.
  • If the cheese sauce gets too thick, whisk in a splash of milk to loosen it up before mixing with the pasta.
03 -
  • Grate your own cheese instead of buying pre-shredded, the anti-caking agents in bagged cheese can make your sauce grainy.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling, it brings out a deeper, nuttier flavor.
  • If you want more heat, stir a teaspoon of gochugaru into the turkey mixture, it adds a smoky kick without overwhelming the sweetness.
  • Let the mac rest for a minute or two after mixing with the sauce, it helps the noodles absorb the cheese and makes every bite creamier.
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