Bulgogi Mac And Cheese

Bulgogi Mac And Cheese

Bulgogi Mac And Cheese

Indulge in a rich and bold flavor experience with this Bulgogi Mac and Cheese. Tender marinated ribeye steak meets creamy, spicy mac & cheese for the ultimate comfort food fusion!

Ingredients (Serves 4)

Ingredient Quantity
Boneless ribeye steak 1 lb (425 g)
Low-sodium soy sauce ¼ cup (60 g)
Peeled and grated pear ½ cup (75 g)
Brown sugar 2 tablespoons
Toasted sesame oil 2 tablespoons
Garlic, minced 3 cloves
Fresh ginger, grated 1 tablespoon
Gochujang 2 tablespoons, divided
Vegetable oil 2 tablespoons
Kraft® Deluxe 4-Cheese Mac & Cheese 14 oz (395 g)
Green onions, sliced 2
Toasted sesame seeds 1 teaspoon

Instructions

  1. Wrap the steak in plastic wrap and freeze for 2 hours to firm it up for slicing.
  2. In a bowl, whisk together soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and 1 tbsp gochujang.
  3. Slice the steak ¼ inch thick against the grain. Add to the marinade and refrigerate for at least 2 hours or overnight.
  4. Heat vegetable oil in a skillet over high heat. Sear the marinated meat in batches for 2–3 minutes per side.
  5. Prepare the Kraft® Mac & Cheese as per package instructions. Stir in the remaining 1 tbsp gochujang (or more for extra heat).
  6. Plate the mac & cheese, top with bulgogi, and garnish with green onions and sesame seeds.
  7. Serve hot and enjoy!

Estimated Nutrition (per serving)

  • Calories: 720
  • Protein: 34g
  • Fat: 41g
  • Carbohydrates: 50g
  • Sugar: 12g
  • Fiber: 2g

Cooking Tips

  • Use Asian pear for authentic bulgogi flavor, or substitute with apple.
  • Don’t overcrowd the pan while searing meat – it helps with caramelization.
  • Adjust gochujang to your spice preference.
  • Add a splash of the mac & cheese pasta water to thin out if needed.