Korean-Style Turkey Mac & Cheese (Printable)

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

# Components:

→ Pasta & Cheese

01 - 10 oz elbow macaroni
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1½ cups shredded sharp cheddar cheese
06 - ½ cup shredded mozzarella cheese
07 - 1 teaspoon Dijon mustard
08 - ¼ teaspoon freshly ground black pepper
09 - ½ teaspoon salt

→ Korean-Style Turkey

10 - 1 tablespoon vegetable oil
11 - 14 oz ground turkey
12 - 2 cloves garlic, minced
13 - 1 tablespoon ginger, grated
14 - 2 tablespoons gochujang
15 - 1 tablespoon soy sauce
16 - 1 tablespoon honey
17 - 1 tablespoon rice vinegar
18 - 1 teaspoon toasted sesame oil

→ Garnish

19 - 3 scallions, thinly sliced
20 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
02 - While the pasta cooks, heat vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink, about 5 minutes.
03 - Add garlic and ginger to the turkey; cook for 1 minute until fragrant.
04 - Stir in gochujang, soy sauce, honey, rice vinegar, and sesame oil. Simmer for 2-3 minutes until the mixture is thickened and glossy. Remove from heat and keep warm.
05 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
06 - Gradually whisk in the milk, stirring continuously until the mixture thickens, about 3-4 minutes.
07 - Remove from heat and stir in cheddar, mozzarella, mustard, salt, and pepper until smooth and creamy.
08 - Combine the drained macaroni with the cheese sauce, mixing well to coat.
09 - Divide the mac and cheese among bowls. Top each with a generous spoonful of the Korean turkey crumbles.
10 - Garnish with sliced scallions and sesame seeds.

# Expert Advice:

01 -
  • It bridges two comfort-food worlds in a way that feels surprisingly natural, not forced or gimmicky.
  • The whole thing comes together in under an hour, which means weeknight dinner without the usual stress.
  • That sweet-spicy Korean turkey topping is the kind of flavor profile that makes people ask what you did differently.
02 -
  • Don't let your roux get too dark or cook too long, or it'll lose its thickening power and your sauce will never achieve that silky texture.
  • The gochujang is fermented, so a little goes a long way—start with two tablespoons and taste as you go, since heat tolerance varies wildly.
  • Keep the turkey topping separate until the very end, or the heat will make it less vibrant and the flavors will blur together instead of standing distinct.
03 -
  • Grate your ginger on a microplane directly into the pan so you get the juice and fine pieces that distribute evenly instead of chunks you'll find later.
  • If your cheese sauce breaks or looks grainy, whisk in a tablespoon of cold milk off the heat and it'll usually come back together smoothly.
  • Toast your sesame seeds in a dry pan for thirty seconds right before serving—it brings out their nuttiness and makes them taste like an intentional choice rather than an afterthought.
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