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Kimchi Mac and Cheese Recipe

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4.1 from 64 reviews

A creamy and spicy twist on classic mac and cheese, Kimchi Mac and Cheese combines tender elbow pasta with a rich cheese sauce infused with flavorful kimchi, gochujang, and gochugaru. Baked until golden and topped with extra cheese and panko crumbs, this dish delivers a perfect blend of cheesy comfort and tangy Korean spice.

Ingredients

Pasta

  • 1 lb dried elbow pasta

Sauce

  • 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)

Topping

  • 1/2 cup sharp cheddar cheese (grated)
  • 1/2 cup mozzarella cheese (grated)
  • panko bread crumbs (quantity not specified but typically 1/2 to 1 cup)

Garnish

  • 2 stalks green onion (chopped)

Instructions

  1. Cook the Pasta: Boil the elbow pasta in a large pot of salted water according to package instructions until al dente. Reserve some pasta water before draining. Set the drained pasta aside.
  2. Prepare the Oven: Preheat the 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 slightly reduced and fragrant. Then whisk in the all-purpose flour to form a roux, cooking for 2-3 minutes while whisking continuously until the sauce thickens.
  4. Add the Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps, cooking for about 1 minute until the sauce is smooth and well combined.
  5. Add the Cheeses: Reduce the heat to low or medium-low. Add the grated sharp cheddar and mozzarella cheeses to the sauce. Stir continuously until the cheeses fully melt and the sauce becomes smooth, about 1-2 minutes. If the sauce is too thick, thin it out by adding reserved pasta water one tablespoon at a time.
  6. Combine Pasta and Sauce: Gently fold the drained pasta into the cheese sauce, ensuring each piece is well coated.
  7. Bake: Transfer the coated pasta to an oven-safe baking dish. Sprinkle the top evenly with the remaining grated sharp cheddar, mozzarella, and panko bread crumbs. Bake in the preheated oven for 25 minutes until the top is golden and bubbly. For extra browning, broil for an additional 2-3 minutes, monitoring closely to prevent burning.
  8. Serve: Remove from the oven and garnish with chopped green onions. Serve immediately while hot and creamy. Enjoy!

Notes

  • Reserve pasta water to adjust sauce consistency if needed.
  • Broiling at the end adds a crispy, golden crust—watch carefully to avoid burning.
  • Panko breadcrumbs add a crunchy topping; adjust quantity based on preference.
  • Use whole milk for the creamiest sauce; lower fat milks can be used but may affect texture.
  • Kimchi juice intensifies the tangy flavor but can be adjusted to taste for spice level.
  • Gochujang and gochugaru provide authentic Korean spiciness; modify amounts for milder or hotter flavor.
  • Ensure the heat is lowered before adding cheese to prevent curdling.

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