Korean-Style Turkey Mac & Cheese (Printable Page)

Creamy cheddar-mozzarella mac and cheese topped with gochujang-glazed turkey crumbles, fresh scallions, and sesame seeds.

# 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

# Step-by-Step Guide:

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, stirring constantly to form a roux. Gradually add milk while whisking continuously until the mixture is smooth and slightly thickened, approximately 3 to 4 minutes.
03 - Reduce heat to low. Add shredded cheddar and mozzarella cheese to the sauce, stirring until completely melted and smooth. Season with kosher salt and black pepper. Keep warm on 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 it up with a spoon, until no longer pink, approximately 5 to 6 minutes.
05 - Stir gochujang, soy sauce, and honey into the cooked turkey. Continue cooking for 2 to 3 minutes until the turkey is well coated and the sauce thickens slightly. Add crushed red pepper flakes if desired. Remove from heat.
06 - Transfer the cooked macaroni to the cheese sauce and stir until fully coated and creamy. Gently fold in half of the turkey mixture, combining thoroughly.
07 - Divide the combined mac and cheese among serving bowls. Top each portion with remaining turkey crumbles, sliced scallions, and toasted sesame seeds.
08 - Serve immediately to maintain optimal texture and flavor.

# Expert Tips:

01 -
  • It breaks the mold of traditional mac and cheese without losing that creamy, huggable comfort you crave.
  • The Korean-spiced turkey is so flavorful you can actually taste every ingredient doing its job.
  • Comes together faster than you'd expect for something this impressive to serve guests.
02 -
  • Don't walk away from the milk mixture—a moment of distraction means lumpy sauce, and no amount of whisking fixes that (learned this the hard way).
  • The gochujang heat varies wildly between brands, so taste the turkey mixture before serving and adjust the heat or salt to your preference.
03 -
  • Shred your cheese fresh from the block instead of using pre-shredded if you can—it melts smoother and tastes noticeably better.
  • Toast your sesame seeds in a dry skillet for 30 seconds before serving; it intensifies the flavor and makes them smell like you actually planned every detail.
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