Description
Kimchi Mac and Cheese is a delicious fusion dish that combines the comforting creaminess of classic mac and cheese with the bold, tangy, and spicy flavors of Korean kimchi. This recipe features elbow pasta smothered in a rich cheese sauce infused with kimchi juice, gochujang, and gochugaru, then baked to golden perfection with a crispy cheese topping. Perfect for those seeking a flavorful twist on a beloved comfort food classic.
Ingredients
Scale
Pasta
- 1 lb dried elbow pasta (whole grain option recommended)
Cheese Sauce
- 8 tablespoons unsalted butter
- ¾ cup kimchi juice
- 1 cup kimchi, finely chopped
- 1 tablespoon gochujang
- 2 teaspoons gochugaru
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ cup all-purpose flour
- 3 ½ cups whole milk
- 2 cups sharp cheddar cheese, grated
- 3 cups mozzarella cheese, grated
Topping
- ½ cup sharp cheddar cheese, grated
- ½ cup mozzarella cheese, grated
- Panko bread crumbs (quantity unspecified, estimated ½ cup for topping)
Garnish
- 2 stalks green onion, chopped
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to package instructions until al dente. Reserve some pasta water, then drain and set the pasta aside.
- Preheat oven: While the pasta cooks, preheat your oven to 350°F (180°C) and place a wire rack in the center for even baking.
- Sauté kimchi: In a medium saucepan, melt the butter over medium-high heat. Stir in chopped kimchi, kimchi juice, gochujang, gochugaru, salt, and white pepper. Sauté for 2-3 minutes until slightly reduced.
- Make the roux: Whisk in the flour and cook for 2-3 minutes, whisking continuously until the sauce thickens and turns slightly golden.
- Add milk: Gradually pour in whole milk while whisking vigorously to prevent lumps. Continue whisking until smooth, about 1 minute.
- Melt cheese: Lower heat to medium-low. Add sharp cheddar and mozzarella cheeses. Stir gently until cheeses melt into a creamy sauce. If sauce thickens too much, add pasta water one tablespoon at a time to loosen.
- Combine pasta and sauce: Fold the drained pasta into the cheese sauce, mixing well to coat every noodle evenly.
- Transfer and bake: Pour mixture into an oven-safe dish. Sprinkle grated cheddar, mozzarella, and panko bread crumbs evenly on top. Bake for 25 minutes until golden brown. For extra char, broil for 2-3 minutes while watching carefully to avoid burning.
- Garnish and serve: Remove from oven and immediately garnish with chopped green onions. Serve hot and enjoy your delicious Kimchi Mac and Cheese.
Notes
- Reserve some pasta water to adjust sauce thickness if needed.
- Adjust the amount of kimchi and gochujang based on your tolerance for spice.
- Using whole grain pasta adds extra fiber and nutrients.
- Broil only for a short time to prevent burning the cheese topping.
- Panko breadcrumbs add a crunchy texture but can be omitted for a gluten-free version.
