Korean-Style Turkey Mac & Cheese (Printable)

Creamy cheddar-mozzarella macaroni with gochujang-glazed turkey, sesame, and scallions.

# 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

# Directions:

01 - Bring a large pot of salted water to a 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. Gradually add milk while whisking constantly until the mixture is smooth and slightly thickened, approximately 3 to 4 minutes.
03 - Reduce heat to low and stir in shredded cheddar and mozzarella cheeses until completely melted and smooth. Season with kosher salt and black pepper. Keep the sauce warm over low heat.
04 - 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 up the meat with a spoon, until no longer pink, approximately 5 to 6 minutes.
05 - Stir in gochujang, soy sauce, and honey into the cooked turkey. Continue cooking for 2 to 3 minutes until the turkey is evenly coated and the sauce thickens slightly. Add crushed red pepper flakes if additional heat is desired. Remove from heat.
06 - Transfer cooked macaroni to the skillet with cheese sauce and stir until all pasta is fully coated and creamy. Fold in half of the seasoned turkey mixture.
07 - Divide the mac and cheese mixture among serving bowls. Top each portion with remaining turkey crumbles, sliced scallions, and toasted sesame seeds.
08 - Serve immediately while the dish maintains optimal texture and temperature.

# Expert Tips:

01 -
  • It's creamy and indulgent without feeling heavy, because the Korean-spiced turkey keeps things balanced and interesting.
  • You get that satisfying cheese pull with an addictive savory-sweet kick that makes you reach for seconds before you've finished your first bite.
02 -
  • Gochujang is fermented and salty, so taste the turkey before you add salt to anything else—I learned this the hard way by creating an inedibly salty dish on my first attempt.
  • The cheese sauce will thicken as it cools, so if you're not serving immediately, add a splash of warm milk to loosen it before plating.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on—the fragrance and flavor intensify when you do, making that tiny effort completely worth it.
  • Make the cheese sauce and turkey components separately until the last moment, then combine just before serving so everything stays fresh and the cheese sauce doesn't break from sitting on the warm turkey.
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