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Kimchi Mac and Cheese Recipe

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★★★★★

4.9 from 83 reviews

A rich and flavorful twist on classic mac and cheese, Kimchi Mac and Cheese blends creamy cheddar and mozzarella cheeses with spicy, tangy kimchi and Korean chili paste, baked to a golden, bubbly perfection and topped with a crispy cheese crust and fresh green onions.

Ingredients

Scale

Pasta

  • 1 lb dried elbow pasta

Sauce

  • 8 tablespoons unsalted butter
  • 3/4 cup kimchi juice (190 g)
  • 1 cup kimchi, finely chopped (200 g)
  • 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, grated (200 g)
  • 3 cups mozzarella cheese, grated (300 g)

Toppings

  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup mozzarella cheese, grated
  • Panko bread crumbs (approx. 1/2 cup for topping)
  • 2 stalks green onion, chopped

Instructions

  1. Cook the Pasta. Boil the dried elbow pasta in a large pot of salted water according to the package instructions until al dente. Reserve a small amount of pasta water and then drain the pasta thoroughly. Set aside.
  2. Prepare the Oven. Preheat your oven to 350°F (180°C) and position the wire rack in the center to ensure even baking.
  3. Make the Kimchi Roux. In a medium saucepan over medium-high heat, melt the unsalted butter. Add the finely chopped kimchi, kimchi juice, gochujang, gochugaru, salt, and white pepper. Sauté the mixture for 2-3 minutes until it reduces slightly and becomes aromatic. Then whisk in the all-purpose flour to form a roux. Continue cooking and whisking for 2-3 minutes until the mixture thickens.
  4. Add the Milk. Gradually pour in the whole milk while whisking continuously to avoid lumps. Cook for about 1 minute until the sauce is smooth and combined.
  5. Add the Cheeses. Reduce the heat to low or medium-low. Stir in the grated sharp cheddar and mozzarella cheeses until fully melted and the sauce is creamy and smooth, about 1-2 minutes. If the sauce seems too thick, add reserved pasta water one tablespoon at a time to reach desired consistency.
  6. Combine Pasta and Sauce. Gently fold the cooked pasta into the cheese sauce, making sure all pasta is evenly coated.
  7. Bake. Transfer the cheesy pasta mixture into an oven-safe baking dish. Evenly sprinkle the remaining sharp cheddar, mozzarella cheese, and panko bread crumbs on top for a crispy crust. Bake in the preheated oven for 25 minutes or until the top is golden and bubbly. For an extra browned finish, switch the oven to broil for the last 2-3 minutes, watching closely to avoid burning.
  8. Serve. Remove the dish from the oven and garnish with chopped green onion. Serve immediately while hot and enjoy the creamy, spicy comfort food with a crispy topping.

Notes

  • Reserve some pasta water before draining to adjust cheese sauce thickness.
  • Use fresh kimchi for best flavor; adjust gochujang and gochugaru based on spice preference.
  • Broil carefully to prevent burning the topping.
  • For extra crunch, add more panko breadcrumbs or bake a few minutes longer.
  • This dish pairs well with a light salad or pickled vegetables to balance richness.

Keywords: Kimchi mac and cheese, Korean fusion, cheesy pasta, baked mac and cheese, spicy mac and cheese, comfort food

Find it online: https://nataliereeve.com/kimchi-mac-and-cheese-recipe/