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  • Writer's pictureHelen ModernPepper

Velvety White Roux/bechamel Creamy & Lip-Smacking Spicy GoChuJang Mac & Cheese Recipes - Mod

I am so excited to share these special Mac & Cheese recipes with you! Who doesn't like Mac & Cheese?!?

These Mac & Cheese recipes includes two options:

(1) White Roux/bechamel based Mac & Cheese recipe that is super luxurious and velvety.

(2) Spicy white roux/bechamel based cheese sauce but with a touch of spiciness, using Korean Red Pepper Paste (GoChuJang). This option is great for those who always find themselves dashing tabasco and other hot sauce on their mac & cheese. The GoChuJang adds subtle spicy taste with a great depth of richness, unlike tabasco and siracha known for its sharp vinegar taste. Can't wait for you to try this recipe and share with your loved ones! IT IS SO GOOD THAT YOU SHOULD ONLY SHARE WITH PEOPLE YOU REALLY LIKE...:-)

You will find the following information below:

- YouTube: Spicy Korean GoChuJang and White Roux/bechamel Mac & Cheese Recipes, MODERN PEPPER VIDEO #12

- Ingredient List

- links for Korean ingredients and suggested kitchen gadgets for this recipe

- Recipe Instructions

- Korean markets in the bay area

If you haven't done so yet, please SUBSCRIBE to Modern Pepper YouTube channel. I upload a NEW VIDEO RECIPE EVERY THURSDAY! I WOULD LOVE TO COOK WITH YOU AGAIN...:-)


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Also, leave me requests for future recipes for both traditional Korean cuisines and everyday meals with a Korean twist.

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Thanks for watching!


YOUTUBE VIDEO: Spicy Korean GoChuJang and White Roux/bechamel Mac & Cheese MODERN PEPPER VIDEO #12


Velvety Creamy Mac & Cheese

- 1 stick of butter (8 Tbsp)

- 3 Tbsp flour

- 2 cups whole milk

- 1 clove of garlic (crushed)

- 1/2 Tsp dried oregano

- 1 dried bay leaves

- 1 disposable teabag envelope (substitue metal tea strainer)

- 2 cups sharp cheddar cheese (shredded)

- 2 cups mild cheddar & Monterray Jack cheeses (shredded)

- 1 cup Parmigiano- Reggiano cheese (shredded)

- 1/2 cup creme fraiche

- 1/2 cup Marscarpone cheese

- 4 slices of American cheese

- 1/3 tsp (or less than) black pepper

- 1 lb dried pasta (of your choice)

- Kosher salt for the pasta water

- Optional ingredient for baking the mac & cheese: Panko bread crumbs, butter and American cheese (or any cheese of your choice) to add as a top layer before baking.

Spicy & Gooey GoChuJang Mac & Cheese

In addition to ALL the ingredients listed above:

- 2 Tbsp Korean Red Pepper Paste (GoChuJang)

- 1/2 Tsp sweet paprika

AMAZON.COM Links: Korean Ingredients & Suggested Kitchen Gadgets For Spicy Korean GoChuJang and White Roux/bechamel Mac & Cheese Recipes

(CLICK on the links below to view the item, NOT the pictures!)

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)

Immaculate Baking Organic All-Purpose Flour, 5 Pound

Barilla Pasta, Medium Shells, 16 Ounce

Panko Flakes Bread Crumbs Japanese Style

Simply Organic Oregano | Certified Organic | 0.75 oz. (3 Pack)

Simply Organic Bay Leaf Certified Organic

Szeged Sweet Paprika Seasoning Spice

Indus Organics Paprika Powder, 1 Lb Jar, Premium Grade, 100% USDA Certified Organic

Top Shelf Parmigiano Reggiano 1lb. Frank and Sal Imported Cut Fresh and Vacuum Sealed Daily To Order - Aged 24 Months

Diamond Crystal Kosher Salt, 3 lbs

Spicy World Peppercorn (Whole)-Black Tellicherry

COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch

Bstean Tea Filter Bags Disposable Tea Infuser Drawstring Loose Leaf Tea with 100% Natural Unbleached Paper and Free Clip (100 PCS)

Microplane Professional Series Fine Cheese Grater - Made in USA Blade

Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish

Emile Henry Made In France HR Modern Classics Pie Dish, 9"

Le Creuset Heritage Stoneware 12-by-9-Inch Covered Rectangular Dish

Tramontina 80116/018DS Gourmet Stainless Steel Induction-Ready Tri-Ply Clad Covered Deep Saute Pan, 5-Quart, NSF-Certified

All-Clad 4404 Stainless Steel Tri-Ply Bonded Dishwasher Safe Saute Pan with Lid/Cookware, 4-Quart, Silver

Tramontina 80116/041DS Gourmet 18/10 Stainless Steel Induction-Ready Tri-Ply Clad Covered Stock Pot, 8-Quart, NSF-Certified

All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware

Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Wusthof Classic 8-Inch Chef's Knife​

Wüsthof Twelve Piece Block Set

Wusthof Classic 7-piece Slim Knife Block Set


To Make The Mac & Cheese Sauce:

Preheat your pan (use a pan with a thick bottom) to low-medium. Melt your butter. Once the butter has melted, slowly add the flour to the pan (add 1 Tbsp at a time), and using the back of the spatula, pat down the flour, making sure it does not clump. Then move the mixture around with your spatula, making sure nothing is sticking to the bottom of the pan. Repeat this process until all the flour has incorporated with the melted butter.

Slowly add the milk a little at a time (break down the milk to 8-10 pours) to the mixture, and make sure to continue moving the spatula around the pan (as shown in the video) to incorporate the milk. (The heat is at low-medium.) One all the milk has been added, continue mixing with your spatula.

Add the garlic and oregano to the teabag envelope/metal tea strainer, and add to the pan. Also add the bayleaf to the pan separately. Remove the garlic and oregano 5 minutes later. Leave the bayleaf in the pan.

Continue using moving the liquid around the pan with the spatula. Turn your heat to medium. Keep on stirring until the liquid thickens. Add the black pepper

Once the liquid thickens, lower the heat to low-medium, and slowly start adding the cheeses. Start with creme fraiche, Marscarpone cheese and then to the rest of the cheese. Add the cheeses in small amount and make sure to continue stirring with your spatula.

TIP: Using the flat tip of your spatula, keep on scrapping the bottom of the pan, making sure that nothing is sticking to the bottom of the pan.

To Make The Spicy Mac & Cheese Sauce:

Add the Korean Red Pepper Paste (GoChuJang) and sweet paprika, after you add all the cheeses (step above). Mix well until the color of the sauce becomes light red/orange. If you prefer more spiciness, add some cayenne pepper.

In a large pot, fill 2/3 with water. Bring it to boil and add a generous amount of salt, to create a salt-bath for the pasta. Add the pasta and make sure to stir it a few times. Keep your eye on the pot and taste your pasta in 3 - 5 minutes and pull out the pasta when it is al-dente (tender but firm).

Add the al dente pasta to the cheese sauce and mix well for a few minutes (not more than 3 minutes) on medium-low heat. Then transfer to a serving bowl immediately. It is critical that you transfer the cooked pasta to a serving bowl and let it cool down. If you let the pasta cool down in the pan, the pasta will continue to cook as it is cooling down and you will end up with overcooked/soggy pasta.

You can serve the pasta as is, and perhaps top it off with some rotisserie chicken meat and some sweet peas, so it becomes a meal.

The other option is to add a layer of Japanese Panko breadcrumbs, American cheese (or any cheese of your choice) and some butter to the cooked mac & cheese and baking it in the oven until the top layer is nice and golden. (Bake at 350 degrees)


(Click on the hyperlinked names below)

San Francisco

- Woori Market

- First Korean Market

Unlike the mom-and-pop Korean markets in San Francisco, the markets outside of SF are GIANT size Korean supermarkets.

- Oakland: KP Asian Market

- Daly City: Kukje Supermarket

- Sunnyvale: Hangook Supermarket

- San Jose: H Mart


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