Korean Bacon Mac and Cheese
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Pasta tossed with peppered bacon and Korean hot cream sauce. Topped with panko bread crumbs and baked.

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  • 8 fl oz Elbow macaroni, uncooked
  • 4 tbsp Butter, unsalted
  • 2 1/2 tbsp All-purpose flour
  • 3 cups Whole milk
  • 1/2 cup Parmesan, grated
  • 2 cups Sharp cheddar cheese, shredded
  • 8 fl oz Korean Taco Sauce (KG5023HG)
  • 1 cup Peppered bacon, cooked, diced
  • 1/2 cup Panko bread crumbs
  • 1/8 tsp Paprika


  1. Cook macaroni according to the package directions and drain.
  2. In a saucepan, melt 2 tbsp. of the butter over medium heat. Stir in enough flour to make a roux.
  3. Add milk to roux slowly, stirring constantly.
  4. Cook over low heat until thickened.
  5. Remove from heat and stir in the cheeses and Korean Taco Sauce (KG5023HG).
  6. Put macaroni and bacon in large casserole dish, and pour sauce over. Stir well.
  7. Melt 2 tbsp. butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  8. Bake at 400°F until hot and bubbly. Remove from oven and serve.