Creamy Korean BBQ Mac and Cheese Easy Recipe

Korean bbq mac and cheese is a creamy, baked pasta dish that combines seasoned beef and a smooth cheddar sauce into one balanced meal. This creamy korean bbq mac and cheese easy recipe uses simple ingredients and clear steps so it fits into regular weeknight cooking.

The recipe keeps the structure of classic mac and cheese but adds Korean BBQ flavor through gochujang, soy sauce, and garlic. Those ingredients build depth without overpowering the cheese base.

Everything cooks in stages that are easy to manage. The pasta boils first, the beef browns in a skillet, and the cheese sauce forms on the stovetop before baking.

The final dish stays creamy inside with a lightly golden top. It works well for family dinners, meal prep, or casual gatherings. If you enjoy creamy comfort dinners with a twist, pink sauce pasta offers a similarly balanced blend of richness and flavor.

Time Breakdown

What Is Korean BBQ Mac and Cheese

Korean bbq mac and cheese is a fusion pasta bake. It combines traditional macaroni and cheese with Korean-style seasoned ground beef. The sauce uses a classic butter and flour base, then melts cheddar and mozzarella into it.

The Korean BBQ flavor comes from gochujang, soy sauce, garlic, and a small amount of brown sugar. The beef cooks separately to build browning and structure. After mixing everything together, the pasta bakes briefly to set the sauce and create light surface color.

The texture remains creamy but stable. The beef distributes evenly through the pasta, so every bite contains both cheese and savory flavor. For another fusion-style comfort dish, creamy tuscan chicken uses simple techniques to layer bold flavor without complicating the base.

Ingredients

This ingredient list balances creaminess, protein, and flavor depth. The cheese provides structure. The beef adds protein. The sauce ingredients create contrast without overwhelming the base.

• 12 oz elbow macaroni
• 1 lb ground beef
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon gochujang
• 1 tablespoon brown sugar
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups sharp cheddar, freshly shredded
• 1 cup low-moisture mozzarella, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup sliced green onions
• 1 tablespoon sesame seeds (optional)

Step-by-Step Instructions

1. Cook the Pasta

Fill a large pot with water and add 1 tablespoon of salt. Bring it to a full rolling boil before adding the elbow macaroni. Stir immediately so the pasta does not stick to the bottom.

Cook according to package directions until just al dente. The pasta should feel tender on the outside but still slightly firm in the center when bitten. Do not overcook, since it will bake later. Drain the pasta well. Do not rinse. Set aside.

2. Prepare the Korean BBQ Beef

Place a large skillet over medium heat. Once warm, add the ground beef. Break it apart with a spoon into small, even pieces as it cooks.

Cook for 5 to 7 minutes until the beef turns fully brown and no pink remains. Some pieces should develop light caramelized edges. If excess grease forms, carefully spoon off a small amount, but leave some for flavor.

Add the minced garlic and cook for 30 seconds until fragrant. Then stir in soy sauce, brown sugar, and gochujang. Mix thoroughly so the sauce coats the meat evenly. Cook for another 2 to 3 minutes until the mixture thickens slightly and looks glossy. Remove from heat and set aside.

3. Make the Cheese Sauce Base

In a separate medium saucepan, melt butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute. The mixture should look smooth and slightly golden. It should smell lightly nutty but not browned. This step removes the raw flour taste.

Slowly pour in the milk while whisking steadily to prevent lumps. Continue whisking until the sauce thickens, about 4 to 5 minutes. The sauce is ready when it coats the back of a spoon and you can draw a line through it with your finger.

4. Add the Cheese

Reduce the heat to low. Add the shredded cheddar and mozzarella one handful at a time. Stir fully after each addition before adding more.

Continue stirring gently until all the cheese melts. The sauce should look smooth, creamy, and slightly thick but still pourable. Season with salt, black pepper, and smoked paprika. Taste and adjust seasoning if needed.

5. Combine Pasta and Beef

Add the drained pasta into the cheese sauce. Fold gently with a spoon or spatula until every piece of pasta is coated. Next, add the Korean BBQ beef mixture. Stir carefully so the meat distributes evenly throughout the pasta. The mixture should look creamy and balanced, with beef visible in every scoop.

If the mixture feels too thick, add 2 to 3 tablespoons of warm milk and stir to loosen slightly.

6. Transfer and Bake

Preheat the oven to 375°F before transferring the mixture.

Lightly grease a baking dish with butter or oil. Spoon the pasta mixture into the dish and spread it evenly using a spatula. Smooth the top so it bakes evenly. Place in the oven and bake for 15 to 20 minutes. The edges should bubble gently, and the top should develop a light golden color. Avoid baking too long, or the sauce may become dry.

7. Finish and Garnish

Remove the dish from the oven and let it rest for 5 minutes. Resting allows the sauce to settle and thicken slightly.

Sprinkle sliced green onions and sesame seeds evenly across the top. Serve while warm.

Nutrition Information

Recipe Overview

This recipe works because it layers flavor in stages. Browning the beef first builds depth through caramelization. The roux thickens the milk properly, which keeps the sauce stable and smooth.

Adding cheese gradually prevents clumping and ensures even melting. Cooking the pasta to al dente prevents it from becoming overly soft during baking.

The balance between savory beef, mild sweetness, and creamy cheese keeps the dish structured and cohesive.

Recipe At a Glance

Servings and Pairing

This recipe serves six moderate portions. It functions as a full main dish because it includes protein, pasta, and sauce in one pan. Larger portions work well for heartier meals, while smaller servings fit into a balanced dinner plate.

Pair it with a crisp green salad, roasted broccoli, or lightly steamed vegetables. These sides add contrast and help balance the richness of the cheese sauce. For a more indulgent pairing, cheesy bacon fries work well alongside the creamy pasta and savory beef.

Helpful Tips and Variations

Use freshly shredded cheese for smoother melting. Pre-shredded cheese can affect texture.

For a lighter version, substitute lean ground beef or ground chicken. Adjust seasoning if using low-sodium soy sauce.

If you prefer a stronger Korean BBQ flavor, increase gochujang slightly but add gradually to maintain balance.

Storage and Make-Ahead Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until fully warmed.

To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat to an internal temperature of 165°F before serving.

Final Thoughts

This creamy korean bbq mac and cheese easy recipe combines familiar technique with bold flavor. It stays practical while offering something different from standard baked pasta.

It fits into regular dinner rotation because it uses clear steps and accessible ingredients while delivering balanced flavor and texture. If you like baked comfort meals with a structured finish, baked chicken parmesan offers a classic alternative built on similar oven timing.

Frequently Asked Questions