Kimchi Mac and Cheese (Printable)

Comforting creamy pasta with spicy kimchi twist and crispy golden topping

# What You'll 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 (Korean chili paste)

→ Topping

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

# Directions:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish with butter or cooking spray.
02 - Cook elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
04 - Gradually pour in milk while whisking continuously. Simmer for 4-5 minutes until thickened. Reduce heat to low and stir in cheddar, mozzarella, Dijon mustard, black pepper, and salt until fully melted and smooth.
05 - Add cooked macaroni, chopped kimchi, kimchi juice, spring onions, and gochujang to the cheese sauce. Fold gently until evenly distributed.
06 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
07 - In a small bowl, combine panko breadcrumbs, melted butter, and sesame seeds. Mix until crumbs are evenly coated.
08 - Sprinkle breadcrumb mixture evenly over the macaroni. Bake for 15 minutes until golden brown and bubbling. For extra crispiness, broil for 2 minutes at the end.
09 - Remove from oven and let rest for 5 minutes to allow the sauce to set slightly before serving.

# Expert Hints:

01 -
  • The tangy crunch of kimchi cuts through rich cheese sauce in ways you never imagined possible
  • This recipe comes together in under 45 minutes but tastes like something you would order at a fusion restaurant
  • The gochujang adds a subtle warmth that builds slowly rather than overwhelming your palate
02 -
  • Drain your kimchi thoroughly or the extra liquid will make your cheese sauce separate
  • The sauce will look thin before baking but thickens beautifully in the oven
  • Use freshly shredded cheese instead of pre-shredded for the smoothest results
03 -
  • Broil the topping for 2 minutes at the end for extra crunch
  • Let the cheese sauce cool slightly before mixing with pasta to prevent graininess

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