Introduction

Kimchi Mac and Cheese offers a delightful twist on the classic comfort food by adding a spicy, tangy kick from Korean kimchi. This creamy, cheesy dish balances bold flavors with familiar textures, making it a perfect fusion meal for adventurous home cooks.

A white bowl filled with three layers of curly pasta coated in bright orange creamy cheese sauce with a smooth texture, topped with thinly sliced green onions placed in the middle. Behind this bowl, a large white bowl also holds the same orange cheese pasta. On the right bottom corner, a golden fork lies next to a small white dish with extra green onions on a white marbled surface, and a light beige fringed cloth is on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb dried elbow pasta
8 tablespoons unsalted butter
3/4 cup kimchi juice (190 g)
1 cup kimchi (200 g, finely chopped)
1 tablespoon gochujang
2 teaspoons gochugaru
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup all-purpose flour (70 g)
3 1/2 cups whole milk
2 cups sharp cheddar cheese (200 g, grated)
3 cups mozzarella cheese (300 g, grated)
1/2 cup sharp cheddar cheese (grated for topping)
1/2 cup mozzarella cheese (grated for topping)
2 stalks green onion (chopped)

Instructions

Step 1: Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve some pasta water, then drain and set aside.
Step 2: Preheat your oven to 350°F (180°C) and position the wire rack in the center.
Step 3: In a medium saucepan over medium-high heat, melt the butter. Add chopped kimchi, kimchi juice, gochujang, gochugaru, salt, and white pepper. Sauté for 2-3 minutes until the mixture reduces slightly.
Step 4: Whisk in the flour to form a roux, cooking for 2-3 minutes while whisking continuously until the sauce thickens.
Step 5: Gradually pour in the whole milk while whisking to prevent lumps, stirring until the sauce is smooth, about 1 minute.
Step 6: Reduce heat to low or medium-low and add the grated cheddar and mozzarella cheeses. Stir until completely melted and smooth, about 1-2 minutes. If the sauce is too thick, add reserved pasta water one tablespoon at a time to reach desired consistency.
Step 7: Gently fold the cooked pasta into the cheese sauce until well coated.
Step 8: Transfer the mixture to an oven-safe dish. Sprinkle the remaining cheddar and mozzarella cheeses on top.
Step 9: Bake for 25 minutes until golden and bubbly. For extra color, broil for 2-3 minutes, watching carefully to avoid burning.
Step 10: Remove from oven, garnish with chopped green onions, and serve immediately. Enjoy the spicy, cheesy goodness!

Tips & Variations

For a crunchy topping, sprinkle panko bread crumbs over the cheese before baking.
Adjust the level of spice by varying the amount of gochujang and gochugaru to suit your taste.
Use a mix of cheeses like Monterey Jack or Gruyère for a different flavor profile.
If you prefer a milder kimchi flavor, reduce the amount of kimchi juice and chopped kimchi slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or reserved pasta water to loosen the sauce if it thickens too much.

How to Serve

The image shows a white deep baking dish filled with a cheesy baked pasta. The top layer is golden brown with melted, slightly crispy cheese and scattered green herb pieces. Below the top layer, there is a thick coating of creamy orange cheese sauce covering curly pasta shapes. A wooden spoon is scooping some of the pasta from the dish, revealing tender pasta coated in a rich cheesy sauce. In front is a white bowl holding a portion of the pasta, garnished with green herbs. The background has a white marbled surface with small white dishes holding red kimchi and sliced green onions, and a small green potted plant. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh kimchi instead of bottled kimchi juice?

Yes, you can substitute with extra chopped kimchi, but you may need to adjust the amount of added liquid to maintain the sauce consistency.

Is it possible to make this recipe vegan or dairy-free?

You can try using plant-based butter and dairy-free cheeses, along with a non-dairy milk like almond or oat milk. Keep in mind the flavor and texture will differ from the original.