Korean-Style Turkey Mac & Cheese (Print version)

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

# 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 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 flour and cook for 1 minute, stirring constantly. Gradually pour in milk while whisking to prevent lumps, continuing to whisk until the mixture is smooth and slightly thickened, approximately 3 to 4 minutes.
03 - Reduce heat to low and add shredded cheddar and mozzarella cheeses. Stir continuously until both cheeses are completely melted and the sauce achieves a smooth consistency. Season with kosher salt and black pepper. Maintain over low heat to prevent breaking.
04 - Heat sesame oil in a separate skillet over medium-high heat. Sauté minced garlic and grated ginger for 1 minute until aromatic. Add ground turkey and cook while breaking apart the meat with a spoon until completely cooked through with no pink remaining, approximately 5 to 6 minutes.
05 - Stir gochujang, soy sauce, and honey into the cooked turkey. Continue cooking for 2 to 3 minutes, stirring frequently 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 the cooked macaroni to the skillet containing the cheese sauce. Stir thoroughly until every piece of pasta is fully coated and the mixture achieves a creamy consistency. Fold in half of the seasoned turkey mixture gently to incorporate without breaking the pasta.
07 - Divide the creamy macaroni mixture evenly among serving bowls. Distribute the remaining turkey crumbles over each portion. Garnish with sliced scallions and toasted sesame seeds if desired.
08 - Present immediately while the dish maintains optimal warmth and creamy texture.

# Expert Tips:

01 -
  • It's creamy comfort food that doesn't taste predictable or boring, thanks to that addictive gochujang-honey-sesame turkey layer.
  • You get to make restaurant-quality flavors in under 45 minutes without feeling like you're juggling ten pans.
  • The spicy-sweet turkey crumbles scattered on top mean every bite is different, keeping things interesting all the way through.
02 -
  • Gochujang has different heat levels depending on the brand, so start with a little less and taste as you go—you can always add more, but you can't take it back.
  • Don't let that cheese sauce get too hot or sit too long, or the cheese will break and become grainy instead of silky, so keep everything moving and use low heat once the cheese goes in.
  • The turkey should stay slightly crumbly and textured, not cooked into fine dust—that's where the actual eating pleasure lives, so resist the urge to stir it constantly.
03 -
  • Toast your own sesame seeds in a dry skillet for two minutes before using them—they smell incredible and taste ten times more nutty than the pre-toasted versions sitting in jars.
  • Make your cheese sauce first and keep it warm while you cook everything else, so you're not standing around holding a roux and wondering what went wrong.
  • If the mac and cheese looks too thick once it cools slightly, thin it with a splash of warm milk and stir gently—it'll come back to life.
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