Kimchi Mac and Cheese (Printable)
Creamy, cheesy macaroni meets spicy kimchi in this bold Korean-American fusion dish with crispy panko 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
# How-to Steps:
01 - Preheat oven to 400°F. Lightly grease a medium baking dish with butter or cooking spray.
02 - Cook macaroni according to package instructions until just al dente. Drain well and set aside.
03 - In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
04 - Gradually pour in milk while whisking constantly. Continue whisking until mixture is smooth and thickened, about 4–5 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, Dijon mustard, black pepper, and salt until cheese is completely melted and sauce is smooth.
06 - Fold in the cooked macaroni, chopped kimchi, kimchi juice, spring onions, and gochujang. Mix until evenly combined.
07 - Pour the mac and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with 1 tbsp melted butter and sesame seeds. Mix until breadcrumbs are evenly coated.
09 - Sprinkle the breadcrumb mixture evenly over the macaroni.
10 - Bake for 15 minutes, or until topping is golden brown and cheese is bubbling around the edges.
11 - Let rest for 5 minutes before serving to allow sauce to set slightly.
# Expert Pointers:
01 -
- The tangy kimchi cuts through all that rich cheese so every bite feels balanced instead of overwhelming
- It is the kind of dish that makes people lean in and ask what is that amazing flavor
02 -
- Really drain your kimchi well or the sauce will become too thin and watery
- Grate the cheese yourself because pre shredded cheese has anti caking agents that make sauce grainy
03 -
- Use mature or aged cheddar because it melts beautifully and has enough flavor to stand up to kimchi
- Broil for just two minutes at the end for an extra crispy golden crust that everyone fights over