Korean Corn Cheese Mac and Cheese with Torched Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use low-moisture mozzarella and do not overmix it into the macaroni. Keep it on top and let it melt and blister under the torch or broiler.

If you want extra char, torch the cheese in a crosshatch pattern. Let the skillet rest for a minute before serving so the cheese sets slightly and does not slide off the spoon.

To make this dish ahead, prepare the mac and cheese without the mozzarella topping, then refrigerate. When ready to serve, reheat in a skillet or oven, add the mozzarella, and torch or broil.

The corn and cheddar mixture will keep well for a day. For a spicier version, add gochujang or gochugaru to the corn mixture, or sprinkle extra chili powder on top.

Variations

• Spicy gochujang version: Stir 1 to 2 tablespoons of gochujang into the corn mixture along with the garlic. The fermented chili paste adds depth and heat. Finish with extra gochugaru and a drizzle of sesame oil for a Korean kick.
• Bacon and corn mac: Cook 4 slices of bacon until crisp, then crumble. Sauté the corn in the bacon fat instead of butter, and fold the bacon into the mac and cheese before topping with mozzarella. The smoky saltiness pairs perfectly with the sweet corn.
• Jalapeño popper mac: Add 2 diced jalapeños (seeded for less heat) to the corn mixture. Use pepper jack cheese instead of cheddar for extra spice. Top with crushed tortilla chips before broiling for a crunchy crust.
• Herbed butter corn: Add 2 tablespoons of chopped fresh chives or parsley to the corn mixture along with the garlic. Use a flavored butter, such as garlic-herb butter, for extra aroma. Garnish with fresh herbs before serving.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk to restore creaminess.

Freezer

Freeze the unbaked mac and cheese (without mozzarella topping) in a freezer-safe container for up to 2 months.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes or microwave in 30-second bursts, stirring between. Add a splash of milk if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The cheese will set as it cools, but reheating will bring back the creamy texture.

To reheat, place in a skillet over medium-low heat with a splash of milk or water, stirring gently until hot. Alternatively, microwave in 30-second bursts, stirring between each.

This dish can be assembled up to 24 hours in advance. Prepare the corn mixture and pasta, fold in the cheddar, and spread in the skillet. Cover and refrigerate without the mozzarella topping.

When ready to serve, bring to room temperature for 30 minutes, then top with mozzarella and bake at 350°F (175°C) for 15 to 20 minutes, then torch or broil.

Serving ideas

Serve this Korean corn cheese mac as a main dish with a simple green salad or roasted vegetables. It is rich and filling, so a light side balances it. For a Korean-inspired meal, pair with grilled bulgogi or spicy gochujang chicken. The sweet-savory flavor also works well alongside fried eggs or a crisp slaw.

For a fun presentation, serve the skillet directly on a trivet at the table. Let everyone dig in with a large spoon. The cheese pull is part of the experience, so encourage guests to lift high. Garnish with extra scallions and chili powder at the table for a fresh finish. This dish is best enjoyed hot, so serve immediately.

Frequently asked questions

Recipe card

Korean Corn Cheese Mac and Cheese with Torched Mozzarella

Prep 15 minCook 25 minTotal 40 minServes 6

Ingredients

• 300 g sweet yellow corn kernels (fresh or frozen, thawed)
• 45 g butter
• 60 g Kewpie Japanese mayonnaise
• 1 tbsp sugar
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 350 g elbow macaroni
• 150 g cheddar cheese, shredded
• 250 g low-moisture mozzarella, shredded
• Sliced scallions, for serving
• Red chili powder, for serving

Instructions

1. Heat a large cast-iron skillet over medium heat. Add the butter and let it melt until foaming. Add the sweet corn kernels, Kewpie mayonnaise, sugar, minced garlic, and diced red bell pepper. Stir to coat everything evenly. Cook for 4 to 5 minutes, stirring occasionally, until the corn is tender and the mixture is fragrant and slightly golden at the edges.
2. While the corn cooks, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until just al dente, about 7 to 8 minutes. Drain well in a colander. Do not rinse; the residual starch helps the cheese sauce cling.
3. Reduce the heat under the skillet to low. Add the drained macaroni and the shredded cheddar cheese to the corn mixture. Stir gently with a wooden spoon until the cheddar melts and coats every piece of pasta and corn. The mixture should be thick, creamy, and uniform.
4. Spread the mac and cheese evenly in the skillet. Sprinkle the low-moisture mozzarella evenly over the top. Use a kitchen blowtorch to torch the mozzarella until it is blistered and golden brown in spots, about 2 to 3 minutes. Alternatively, place the skillet under a broiler for 2 to 4 minutes until the cheese is bubbly and charred.
5. Remove the skillet from the heat. Sprinkle the sliced scallions and red chili powder over the top. Serve immediately while the cheese is molten and stretchy. Use a large spoon to lift a portion and enjoy the long cheese pull.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

22 g

Carbohydrates

48 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.