Korean-Style Turkey Mac & Cheese (Printable Version)

Creamy mac and cheese with sweet-spicy Korean ground turkey, fresh scallions, and sesame.

# What You’ll Need:

→ 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 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 Ground 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, optional

→ Garnish

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

# Method:

01 - Bring a large pot of salted water to boil. Add elbow macaroni and cook according to package directions until al dente. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium heat. Whisk in all-purpose flour and cook for 1 minute, stirring constantly to create a smooth paste.
03 - Gradually pour in whole milk while whisking continuously to prevent lumps. Continue whisking for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
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. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant. Add ground turkey and cook, breaking up the meat with a spoon, for 5 to 6 minutes until no longer pink.
06 - Stir in gochujang, soy sauce, and honey. Cook for 2 to 3 minutes, stirring frequently, until the turkey is evenly coated and the sauce thickens slightly. Add crushed red pepper flakes if desired. Remove from heat.
07 - Pour the cooked macaroni into the cheese sauce and stir until all pasta is thoroughly coated and creamy. Fold in half of the prepared turkey mixture gently to distribute evenly.
08 - Divide the creamy macaroni mixture among serving bowls. Top each portion with remaining turkey crumbles, fresh sliced scallions, and toasted sesame seeds if desired. Serve immediately.

# Expert Hints:

01 -
  • It tastes like you spent way more time in the kitchen than you actually did, which is the best kind of magic.
  • That perfect balance of creamy, spicy, and savory hits in a way that feels both familiar and exciting on your tongue.
  • You can have dinner on the table in under an hour, making it perfect for weeknights when you're hungry but tired.
02 -
  • Gochujang has natural saltiness and fermented depth that varies between brands, so taste before you add extra salt to avoid an over-seasoned dish.
  • Don't dump all the turkey into the mac and cheese—keeping some separate and folding it in at the end means you get those concentrated flavor bursts with every spoonful instead of everything turning muddy.
03 -
  • Toast your sesame oil in a dry skillet for 30 seconds before adding it to the turkey—it deepens the aroma and makes the dish taste even more intentional.
  • Grate fresh ginger instead of using jarred, and mince your own garlic if you can; the difference in freshness is noticeable and worth the extra 90 seconds of prep work.
Return