Kimchi Mac and Cheese (Printable)

Creamy cheesy pasta meets spicy fermented kimchi in this comforting Korean-American fusion.

# 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 - 1.5 cups sharp cheddar cheese, shredded
06 - 0.5 cup mozzarella cheese, shredded
07 - 1 tsp Dijon mustard
08 - 0.25 tsp ground black pepper
09 - 0.5 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 - 0.25 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.
02 - Cook macaroni according to package instructions until just al dente. Drain and set aside.
03 - In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook 1 minute.
04 - Gradually pour in milk, whisking constantly until smooth and thickened, about 4–5 minutes.
05 - Reduce heat to low and stir in cheddar, mozzarella, mustard, black pepper, and salt until cheese is melted and sauce is smooth.
06 - Fold in the cooked macaroni, chopped kimchi, kimchi juice, spring onions, and gochujang if using. Mix well.
07 - Pour the mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs with 1 tbsp melted butter and sesame seeds. Sprinkle evenly over the macaroni.
09 - Bake for 15 minutes, or until golden and bubbling.
10 - Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The sharp cheddar cuts through kimchis tang while the creamy sauce tames its fire
  • That crunch of sesame studded breadcrumbs against soft noodles is the kind of texture contrast that makes people reach for seconds without thinking
02 -
  • Drain the kimchi thoroughly or your cheese sauce will turn into a weird oily separated mess
  • Let it rest for five minutes after baking so the sauce sets up enough to scoop cleanly
03 -
  • Grate your own cheese because pre shredded cheese has anti caking agents that prevent smooth melting
  • Use room temperature milk so it incorporates into the roux without lumps

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