The first time I blended the creamy comfort of mac and cheese with the bold flavors of kimchi, I was taken by surprise. There was so much magic in that first bite—the rich, gooey cheese perfectly balancing the tangy, spicy notes of kimchi, creating a dish that feels like a warm hug and a wild party all at once. This Kimchi Mac and Cheese isn’t just another pasta dish; it’s a testament to what happens when worlds collide in your kitchen.
Perfect for a cozy night in or a crowd-pleasing potluck, this unique recipe brings comfort food to a whole new level. With just a handful of simple ingredients and under 40 minutes of your time, you’ll have a meal that not only satisfies your cravings but also impresses your guests. So say goodbye to boring takeout and join me on this exciting culinary adventure that’s sure to be the highlight of your weeknight dinners. Let’s dive in and whip up this delicious fusion dish!
Why is Kimchi Mac and Cheese a Must-Try?
Unexpected Fusion: This dish marries the beloved comfort of mac and cheese with the bold, zesty flavor of kimchi.
Simplicity: With just a few ingredients, it’s easy to prepare, making it perfect for both novice cooks and seasoned chefs.
Time-Saving: Ready in just 40 minutes, it’s a quick solution for busy weeknights.
Crowd-Pleaser: The flavor-packed combination is guaranteed to impress family and friends at your next gathering.
Creative Twist: Elevate your traditional mac and cheese experience with a spicy kick! Explore more delightful options with our guide on unique pasta dishes.
Kimchi Mac and Cheese Ingredients
For the Pasta
• 1 lb dried elbow pasta – The traditional choice that holds the creamy cheese sauce beautifully.
For the Sauce
• 8 tablespoons unsalted butter – A rich base for that velvety sauce.
• ¾ cup kimchi juice – Adds a tangy depth and enhances the kimchi flavor.
• 1 cup kimchi, finely chopped – Brings that bold, fermented kick to this Kimchi Mac and Cheese.
• 1 tablespoon gochujang – A Korean chili paste that introduces a savory yet spicy note.
• 2 teaspoons gochugaru – A Korean red pepper powder to elevate the spice level without overwhelming.
• 1 teaspoon salt – Essential for enhancing all the rich flavors in your dish.
• ½ teaspoon white pepper – Offers a subtle heat and complements the cheese.
• ½ cup all-purpose flour – Helps create that luscious, creamy roux for the sauce.
• 3 ½ cups whole milk – Provides a smooth and creamy texture for the cheese sauce.
• 2 cups sharp cheddar cheese, grated – Adds a robust cheese flavor that’s hard to resist.
• 3 cups mozzarella cheese, grated – Gives that gooey, melt-in-your-mouth quality.
• ½ cup sharp cheddar cheese, grated (for topping) – A flavorful, crispy topping to finish it off.
• ½ cup mozzarella cheese, grated (for topping) – Adds that extra stretch and richness.
For Garnish
• 2 stalks green onion, chopped – Freshens up the dish with a burst of color and crunch.
How to Make Kimchi Mac and Cheese
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Boil the Pasta: Cook the dried elbow pasta in a pot of salted water according to package instructions until al dente—this will typically take around 8-10 minutes. Reserve a little pasta water for later, then strain and set aside.
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Preheat the Oven: While the pasta is cooking, preheat your oven to 350°F (180°C) and position the wire rack in the center. This ensures even baking for ultimate cheesiness!
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Sauté the Kimchi: 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 for 2-3 minutes until the mixture reduces and becomes fragrant.
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Make the Roux: Whisk in the flour to create a roux, cooking for another 2-3 minutes while whisking continuously until the sauce begins to thicken and takes on a nice golden hue.
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Add the Milk: Gradually pour in the whole milk while whisking to prevent lumps, stirring for about 1 minute until it becomes smooth and creamy.
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Melt the Cheese: Lower the heat and add in both the grated sharp cheddar and mozzarella cheeses. Stir until the cheeses melt completely and the sauce is silky and cohesive—this should take about 1-2 minutes. If it’s too thick, add a tablespoon of reserved pasta water to reach your desired consistency.
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Combine Pasta and Sauce: Gently fold the drained pasta into the creamy sauce until evenly coated.
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Prepare for Baking: Transfer the cheesy pasta mixture to an oven-safe dish. Top with the extra grated sharp cheddar and mozzarella cheeses as well as some panko bread crumbs for a delightful crunch. Bake for 25 minutes or until the top is golden brown. For an extra char, broil for the last 2-3 minutes—just watch it carefully to prevent burning!
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Garnish and Serve: Once done, garnish with chopped green onions for a fresh, vibrant touch. Serve immediately and enjoy the delicious chaos of flavors!
Optional: Serve with extra kimchi on the side for a bolder kick.
Exact quantities are listed in the recipe card below.
What to Serve with Kimchi Mac and Cheese?
Transform your meal into a delightful culinary experience with these perfect accompaniments that enhance the bold flavors of this dish.
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Garlic Bread: Perfectly crispy and buttery, garlic bread adds a comforting crunch that complements the creamy mac and cheese perfectly.
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Spicy Korean Pickles: Their tangy and spicy kick balances the richness of the cheese, bringing a refreshing contrast with every bite.
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Coleslaw: A crunchy, tangy side like coleslaw enhances the flavors of kimchi, providing a delightful textural contrast while keeping things light.
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Roasted Broccoli: Adding roasted broccoli creates a wonderful play of textures while bringing a fresh, earthy flavor that complements the dish beautifully.
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Green Salad: A simple arugula or mixed greens salad with a zesty vinaigrette brightens up the palate and enhances the richness of the mac and cheese.
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Asian-Inspired Grilled Chicken: Juicy grilled chicken marinated in soy sauce, sesame, and spices pairs wonderfully with the spicy notes of the kimchi.
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Sesame Seed Tofu: Crispy tofu sprinkled with sesame adds a unique texture and nutty flavor that harmonizes with the creamy cheese sauce.
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Fruit Salad: A light fruit salad featuring pineapple and citrus can cleanse the palate and balance the richness of the Kimchi Mac and Cheese.
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Lemonade or Iced Tea: Refreshing drinks with a hint of sweetness, like lemonade or iced tea, work beautifully to counteract the mac’s richness.
With these delightful pairings, you’ll create a full-hearted meal filled with flavor and warmth!
Make Ahead Options
These Kimchi Mac and Cheese are perfect for meal prep enthusiasts! You can prepare the sauce and cook the pasta up to 24 hours in advance, allowing the flavors to meld beautifully. Simply sauté the kimchi mixture and let it cool before storing it in an airtight container in the refrigerator. Cook the pasta until al dente, then toss it with a little oil to prevent sticking, and refrigerate separately. When you’re ready to enjoy this dish, just reheat the sauce gently, fold in the pasta, transfer to a baking dish, top with cheese, and bake as directed. With these make-ahead steps, you’ll have a delicious meal ready with minimal effort on busy weeknights!
Kimchi Mac and Cheese Variations
Feel free to turn up the creativity dial on your Kimchi Mac and Cheese with these delightful twists!
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Vegan: Substitute dairy cheese with plant-based cheese and use almond milk instead of whole milk for a creamy, vegan-friendly option.
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Spicy: Add extra chopped fresh chili peppers to the kimchi for an added kick that ignites the taste buds!
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Gluten-Free: Use gluten-free pasta and a cornstarch slurry instead of flour in your roux for a guilt-free indulgence.
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Bacon Lovers: Fold in crispy, crumbled bacon to add a smoky, savory crunch that complements the creamy sauce beautifully.
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Veggie Boost: Toss in some sautéed spinach, mushrooms, or broccoli for a nourishing element that brightens the dish.
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Cheesy Delight: Alternate with a mixture of pepper jack cheese for a little heat and a burst of flavor alongside the cheddar and mozzarella.
With these fun variations, you can explore new flavors and textures every time you whip up this dish. Each tweak adds a unique story to your culinary adventure, ensuring every meal is as memorable as the last!
How to Store and Freeze Kimchi Mac and Cheese
Fridge: Store leftover Kimchi Mac and Cheese in an airtight container for up to 3 days. Reheat in the microwave or oven, adding a splash of milk if the sauce thickens too much.
Freezer: For longer storage, freeze in individual portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, bake at 350°F (175°C) for 20-25 minutes or until warmed through. Cover with foil if the top browns too quickly.
Extra Tip: To maintain optimal flavor, consume thawed Kimchi Mac and Cheese within 3 days.
Expert Tips for Kimchi Mac and Cheese
Proper Pasta Cooking: Always cook your pasta al dente. This prevents overcooking during baking and keeps the texture just right in your Kimchi Mac and Cheese.
Balance the Heat: Start with half the gochujang and gochugaru, then taste before adding more. This way, you control the spice level for all palates.
Creamy Consistency: If your cheese sauce is too thick, gradually stir in reserved pasta water until you reach your desired creaminess.
Cheese Choice: Opt for high-quality cheeses for the best melting characteristics. Mixing sharp cheddar and mozzarella gives great flavor and texture.
Watch the Broil: If you choose to broil for a golden top, keep a close eye on it. Broiling can quickly change from golden brown to burnt!
Add Freshness: Don’t skip the chopped green onions as a garnish; they add a burst of freshness that brightens the rich flavors of your Kimchi Mac and Cheese.
Kimchi Mac and Cheese Recipe FAQs
What kind of kimchi should I use for Kimchi Mac and Cheese?
Absolutely! For this recipe, use a well-fermented kimchi that you enjoy eating, as its flavor will really shine through. Look for kimchi that’s a bit tangy and not too watery. If you can find a medium or spicy variety, it will also add a wonderful kick!
How should I store leftover Kimchi Mac and Cheese?
It’s best to transfer any leftover Kimchi Mac and Cheese into an airtight container. You can store it in the fridge for up to 3 days. When reheating, I recommend adding a splash of milk to the dish to revive its creamy texture, as it may thicken while stored.
Can I freeze Kimchi Mac and Cheese?
Very! To freeze Kimchi Mac and Cheese, let it cool completely, then divide it into individual portions in freezer-safe containers. It can last up to 2 months in the freezer. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat in the oven at 350°F (175°C) for about 20-25 minutes.
What if my cheese sauce is too thick?
Not to worry! If your cheese sauce ends up thicker than desired, gradually stir in reserved pasta water—start with one tablespoon at a time. Whisk the mixture until you achieve your desired creamy consistency. Remember, the sauce should loosely coat the pasta, so don’t hesitate to adjust!
Is Kimchi Mac and Cheese safe for those with dairy allergies?
While this recipe is decadent and delicious, it’s important to note that it contains dairy ingredients—like milk and cheese—that are not suitable for those with lactose intolerance or dairy allergies. For a dairy-free alternative, you can explore plant-based cheeses and non-dairy milk, though the taste may vary.
How can I enhance the flavors of my Kimchi Mac and Cheese?
The more the merrier! You might consider adding more vegetables, like sautéed bell peppers or spinach, for extra nutrition and flavor. A sprinkle of toasted sesame seeds or a drizzle of sesame oil right before serving can also lift the dish to another level. Enjoy experimenting!
Mouthwatering Kimchi Mac and Cheese with a Spicy Twist
Ingredients
Equipment
Method
- Cook the dried elbow pasta in a pot of salted water until al dente (8-10 minutes). Reserve some pasta water, then strain and set aside.
- Preheat your oven to 350°F (180°C) and position the wire rack in the center.
- In a medium saucepan, melt the unsalted butter. Sauté the finely chopped kimchi, kimchi juice, gochujang, gochugaru, salt, and white pepper for 2-3 minutes.
- Whisk in the flour to create a roux, cooking for another 2-3 minutes until it thickens.
- Gradually pour in whole milk while whisking until smooth and creamy.
- Lower the heat and add in both the grated sharp cheddar and mozzarella cheeses. Stir until melted.
- Fold the drained pasta into the creamy sauce until evenly coated.
- Transfer the mixture to an oven-safe dish, top with extra cheddar and mozzarella, and bake for 25 minutes.
- Garnish with chopped green onions and serve immediately.
