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Kimchi Mac and Cheese Recipe

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4.1 from 40 reviews

Kimchi Mac and Cheese is a bold and flavorful twist on the classic comfort food, blending creamy, cheesy pasta with the spicy, tangy punch of kimchi and Korean spices. This dish combines elbow macaroni with a rich, cheesy sauce infused with kimchi juice, gochujang, and gochugaru, finished with gooey cheddar and mozzarella cheeses and topped with fresh green onions for a vibrant, satisfying meal.

Ingredients

Pasta

  • 1 lb dried elbow pasta

Sauce

  • 8 tablespoons unsalted butter
  • ¾ cup kimchi juice (190 g)
  • 1 cup kimchi, finely chopped (200 g)
  • 1 tablespoon gochujang
  • 2 teaspoons gochugaru
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ½ cup all-purpose flour (70 g)
  • 3 ½ cups whole milk
  • 2 cups sharp cheddar cheese, grated (200 g)
  • 3 cups mozzarella cheese, grated (300 g)

Garnish

  • ½ cup sharp cheddar cheese, grated for topping
  • ½ cup mozzarella cheese, grated for topping
  • 2 stalks green onion, chopped

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Make the Roux: In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook, whisking constantly, for about 2 minutes until the mixture turns a light golden color.
  3. Add Liquids and Spices: Slowly whisk in the whole milk, ensuring there are no lumps. Then stir in the kimchi juice, gochujang, gochugaru, salt, and white pepper. Continue to cook and stir until the sauce thickens and becomes smooth, about 6-8 minutes.
  4. Incorporate Kimchi and Cheeses: Stir in the finely chopped kimchi. Gradually add the grated sharp cheddar and mozzarella cheeses, stirring continuously until fully melted and the sauce is smooth and creamy.
  5. Combine Pasta and Sauce: Add the cooked elbow pasta to the sauce, folding gently to coat all the pasta evenly with the cheesy kimchi mixture. Adjust seasoning to taste if needed.
  6. Prepare for Baking: Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a baking dish. Sprinkle the remaining grated cheddar and mozzarella cheeses evenly on top.
  7. Bake and Garnish: Bake in the preheated oven for 15-20 minutes or until the cheese topping is melted, bubbly, and starting to brown. Remove from oven and garnish with chopped green onions. Serve warm.

Notes

  • Use whole milk for the creamiest sauce; low-fat milk may result in a thinner sauce.
  • Adjust the amount of gochujang and gochugaru according to your preferred spice level.
  • If you don’t have fresh kimchi juice, you can substitute with a splash of kimchi brine from store-bought kimchi jars.
  • For a smoother sauce, you can strain the kimchi juice before adding it.
  • This recipe can be made ahead and refrigerated; reheat gently with a splash of milk to restore creaminess.

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