Kimchi Mac and Cheese (Printable Version)

Creamy cheesy macaroni meets spicy kimchi in this bold Korean-American fusion dish ready in 40 minutes.

# What You Need:

→ Pasta

01 - 10.5 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 ½ cups sharp cheddar cheese, shredded
06 - ½ cup mozzarella cheese, shredded
07 - 1 tsp Dijon mustard
08 - ¼ tsp ground black pepper
09 - ½ tsp salt

→ Kimchi Mixture

10 - 1 cup kimchi, chopped and well-drained
11 - 1 tbsp kimchi juice
12 - 2 spring onions, finely sliced
13 - 1 tbsp gochujang (optional)

→ Topping

14 - ¼ cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
16 - 1 tbsp sesame seeds (optional)

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish.
02 - Cook macaroni according to package instructions until just al dente. Drain and set aside.
03 - In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
04 - Gradually pour in milk, whisking constantly until smooth and thickened, about 4–5 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, mustard, black pepper, and salt until cheese is melted and sauce is smooth.
06 - Fold in the cooked macaroni, chopped kimchi, kimchi juice, spring onions, and gochujang if using. Mix thoroughly.
07 - Pour the mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs with 1 tbsp melted butter and sesame seeds. Sprinkle evenly over the macaroni.
09 - Bake for 15 minutes, or until golden and bubbling.
10 - Let rest for 5 minutes before serving to allow the sauce to set.

# Expert Suggestions:

01 -
  • The kimchi acidity balances the rich cheese sauce perfectly so you never feel weighed down
  • Fermented vegetables in comfort food feels like discovering a secret shortcut to adult sophistication
  • The panko topping creates this incredible crunch that contrasts with the creamy pasta underneath
02 -
  • Well drained kimchi is non negotiable because any excess liquid will turn your beautiful creamy sauce into a watery disappointment
  • Grating your own cheese instead of buying pre shredded makes a huge difference because the anti caking agents in bagged cheese prevent proper melting
  • The sauce will look thin when you first combine it with the pasta but it thickens beautifully in the oven so trust the process
03 -
  • Squeezing the kimchi in a clean kitchen towel or paper towels removes way more liquid than just draining in a colander
  • Broiling for the last 2 minutes creates an restaurant worthy crust but watch it like a hawk because panko goes from golden to burned quickly

Return