Pin This Korean-Style Kimchi Mac and Cheese combines the nostalgic comfort of creamy macaroni and cheese with the tangy, spicy kick of traditional Korean kimchi. I developed this fusion recipe after falling in love with Korean flavors during my travels, and it's become our family's favorite twist on the classic comfort dish.
The first time I made this for my skeptical teenagers, they devoured the entire dish and asked for it again the next day. Now it's our go-to dinner for cold evenings when we need something warming but with a bit more excitement than traditional mac and cheese.
Ingredients
- elbow macaroni: 300g Quality matters here as it forms the base of your dish
- napa cabbage kimchi, chopped: 200g Look for kimchi with bright flavor and moderate fermentation
- kimchi juice: 2 tbsp This adds depth and tanginess to the sauce
- small onion, finely diced: 1 Provides sweet background notes
- garlic, minced: 2 cloves Fresh garlic is essential for authentic flavor
- green onion, thinly sliced: 1 Adds fresh contrast and color as garnish
- unsalted butter: 2 tbsp Creates the base for your roux
- all-purpose flour: 2 tbsp Works with butter to thicken your sauce
- whole milk: 400ml Whole milk creates the creamiest sauce
- gochujang: 1 tbsp Look for bright red paste with balanced sweetness and heat
- soy sauce: 1 tsp Adds umami depth to complement the cheese
- sharp cheddar cheese, grated: 100g The sharpness balances the kimchi perfectly
- mozzarella cheese, grated: 75g Provides that essential stretchy cheese pull
- parmesan cheese, grated: 50g Adds nutty complexity and helps with browning
- toasted sesame seeds: 1 tbsp Optional but adds wonderful nutty crunch
Instructions
- Prep Your Ingredients:
- Grate all cheeses and chop kimchi into bite-sized pieces before starting. This ensures smooth cooking once heat is applied.
- Cook The Pasta:
- Bring a large pot of water to a rolling boil, add generous salt until it tastes like seawater. Cook macaroni for exactly 1 minute less than package directions for perfect al dente texture that will finish cooking in the oven.
- Create The Flavor Base:
- Melt butter in a large skillet over medium heat until foaming subsides. Add diced onion and minced garlic, cooking gently for 3 full minutes until translucent but not browned. The aroma will become sweet and fragrant.
- Incorporate The Kimchi:
- Add chopped kimchi to the skillet and cook for 2-3 minutes, allowing the kimchi to release its flavors and slightly caramelize. This step is crucial for developing depth in your final dish.
- Make The Roux:
- Sprinkle flour evenly over the mixture and stir continuously for exactly 1 minute. The flour needs to cook but not brown, removing any raw flour taste while creating the thickening base for your sauce.
- Create The Sauce:
- Pour milk in slowly while whisking constantly to prevent lumps from forming. Add gochujang, soy sauce, and black pepper, then simmer gently until the sauce coats the back of a spoon when you run your finger through it.
- Add The Cheese:
- Reduce heat to low and add cheeses in batches, stirring between additions until completely melted. Stir in kimchi juice for an extra tangy kick that balances the richness perfectly.
- Combine And Bake:
- Fold cooked macaroni into the cheese sauce, ensuring each piece is thoroughly coated. Transfer to a baking dish, sprinkle with additional parmesan, and bake at 200°C for exactly 10-12 minutes until golden and bubbling around the edges.
Pin The gochujang is truly the secret ingredient in this recipe. I discovered its perfect balance of sweet, spicy and umami during a cooking class in Seoul, and I've never made this dish without it since. My daughter now requests this mac and cheese for her birthday dinner every year, claiming the kimchi makes it "fancy mac and cheese."
Heat Level Customization
This recipe creates a moderately spicy dish that most people find pleasantly warming rather than overwhelming. For family meals with varied spice preferences, I often serve the base version and provide extra gochujang or Korean chili flakes tableside. For true spice lovers, adding fresh sliced jalapeños or doubling the gochujang creates a delightfully fiery version that pairs beautifully with a cold beer.
Make-Ahead Options
This kimchi mac and cheese works beautifully as a make-ahead dish. Prepare everything up to the baking step, cool completely, then refrigerate for up to 2 days. When ready to serve, bake at 180°C for about 25-30 minutes until heated through and bubbling. The flavors actually develop and improve with a rest in the refrigerator, making this perfect for busy weeknights or entertaining.
Vegetarian Adaptations
Traditional kimchi often contains fish sauce or shrimp paste, which might not be suitable for strict vegetarians. Look specifically for vegetarian kimchi at Asian markets or health food stores. Alternatively, you can make your own vegetarian kimchi using kelp powder for that oceanic umami flavor without animal products. The rest of the recipe remains unchanged and equally delicious.
Serving Suggestions
While this dish stands beautifully on its own, I love serving it with simple side dishes that complement without competing. A crisp cucumber salad dressed with rice vinegar and sesame oil provides refreshing contrast. For a heartier meal, pair with Korean fried chicken or bulgogi beef. A simple green side salad with ginger dressing also works wonderfully to balance the richness of the mac and cheese.
Cultural Context
This fusion dish represents the beautiful marriage between American comfort food and Korean culinary traditions. Kimchi has been made in Korea for thousands of years, traditionally as a preservation method for vegetables during winter months. By incorporating it into the familiar format of mac and cheese, we honor both cultures while creating something uniquely delicious. The combination might seem unusual at first, but the tangy, fermented notes of kimchi actually complement cheese beautifully, much like how pickles enhance a grilled cheese sandwich.
Pin This Korean-style kimchi mac and cheese is a rich, flavorful dish that’s surprisingly easy to make. Its unique blend of comfort and spice makes it a winner for any occasion.