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Prep 15 minutesmins
Cook 25 minutesmins
Total 40 minutesmins
Creamy, cheesy, spicy pasta dish that features kimchi, giving a bold twist to the American classic. This kimchi mac and cheese is a guaranteed crowd-pleaser.
It’s no secret that macaroni and cheese is my all-time favorite comfort food. Leveling up the ooey gooey classic mac and cheese with Korean kimchi and gochujang flavors creates a flavor bomb I never knew I needed.
The bold, unapologetic kimchi and gochujang flavors pair deliciously with the creamy mix of sharp cheddar and mozzarella. Combined, they create an unforgettable Asian Fusion dish that is cheesy, comforting, and delicious. This kimchi mac and cheese is a perfect dinner dish for the colder, cozy months.
Kimchi macaroni and cheese is an Asian fusion comfort food that combines a classic American mac and cheese with bold, spicy Korean flavors from kimchi and gochujang. Kimchi is a traditional Korean dish often made with cabbage, garlic, ginger, chili peppers, salt, and fish sauce. The main flavor notes you’ll find in kimchi include sour, spicy, and umami.
Combining the two creates a more balanced, flavorful, umami-packed version of mac and cheese. The kimchi and gochujang add complexity and tanginess, brightening up the classic mac and cheese. If you love this mac and cheese recipe, check out our gochujang pasta, uni pasta, and rose tteokbokki.
Ingredients
You can find all the ingredients for this kimchi mac and cheese recipe at your local Asian or Korean grocery store. I have linked everything that I used in the recipe card below.
Elbow Pasta: for the classic mac and cheese look, use elbow pasta.
Unsalted Butter: adds a creamy, buttery mouthfeel and rich flavor.
Kimchi and Kimchi juice: add the fermented, tangy, spicy flavors. Make sure to choose a jar with plenty of kimchi juice! Kimchi is a popular ingredient used in Korean cooking, like in our kimchi jjigae (kimchi stew) and kimchi fried rice.
Gochujang: or Korean red chili paste, is a savory, sweet, and spicy fermented condiment popular in Korean cooking.
Gochugaru, or Korean chili flakes, adds a spicy, sweet, and smoky flavor.
Salt and white pepper: to add seasoning to the cheese sauce.
All-Purpose Flour: thickens the sauce and creates a roux.
Milk: makes the cheese creamier and adds more richness.
Sharp Cheddar: adds bold, tangy flavor that melts easily into a creamy sauce.
Mozzarella: adds a creamy, mild flavor that mellows out the sharp cheddar.
Substitutions and Additions
Substitutions
Cheeses: You can mix and match any of the following: Monterey Jack, Fontina, Gouda, Gruyère, white cheddar, Parmesan, etc.
Pasta shapes: cavatappi, fusilli, rotelle, shells, rigatoni, or whatever pasta shape you’d like.
Additions
Proteins: bacon, pancetta, spam, chicken bulgogi, or even fried tofu.
Panko breadcrumbs: to top for added crispy texture.
How to Make
Here are the step-by-step photo instructions for how to make this kimchi mac and cheese recipe. See the recipe card below for more detailed measurements and instructions.
Boil your pasta in a pot of salted water according to the package instructions until al dente. Reserve some pasta water for later. Strain and set aside.
Preheat oven to 350°F (180°C).
In a medium saucepan over medium-high heat, melt the butter. Add the chopped kimchi, kimchi juice, gochujang, gochugaru, salt, and white pepper, and saute for 2-3 minutes. Then whisk in the flour to create the roux until the sauce thickens.
Slowly add the milk while whisking to prevent lumps until smooth.
Lower the heat to low or medium-low, then stir in the cheddar and mozzarella until fully melted and the sauce is smooth. Add one tablespoon of pasta water at a time if the sauce is too thick.
Add the drained pasta and fold to combine.
Pour into an oven-safe baking dish and top with more cheese. Bake for 25 minutes or until the top is golden.
Garnish the kimchi mac and cheese with green onion and serve immediately.
Expert Tips
You can mix and match the cheese. You can use gruyere, Gouda, Monterey Jack, white cheddar, or your favorite melty cheese.
Grate your own cheese! Grating the cheese makes a huge difference. Store-bought includes anti-caking agents that can make your sauce a bit grainy or powdery.
Make sure the cheeses are at room temperature. If you add cold cheese directly into the hot sauce, you may risk the cheese curdling. To be safe, grate the cheese when it is cold and leave it out on your workspace so that it reaches room temperature before mixing it into the sauce.
Reserve pasta water for the sauce. Depending on your cheese, the sauce may be thick and clumpy, so reserve some pasta water to thin it.
Cook the cheese on low. Be sure to lower the heat to low or medium-low before adding the cheese to prevent it from curdling.
Broil to finish. If the top of the cheese is not browned enough, broil for the last 2-3 minutes.
Storage Instructions
You can store this kimchi mac and cheese in an airtight container in the refrigerator for up to 3-4 days. To reheat, either bake in the oven at 350°F until warm or microwave, covered, until warm.
Freeze: Freeze the kimchi cheese sauce in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then reheat on the stove over medium-low heat, folding in your noodles just before serving.
Pairing Suggestions
This kimchi mac and cheese can be served for lunch or dinner on its own or with the following pairing suggestions.
It is creamy, cheesy, savory, tangy, and slightly spicy. The kimchi and kimchi juice add acidity, texture, and tanginess, brightening the creamy, cheesey flavors.
Why do you cook the kimchi first?
Cooking the kimchi in butter will mellow its sharpness, caramelize the flavors, reduce excess moisture, and deepen its flavor.
Is this mac and cheese spicy?
It can be! The spicy heat level will depend on the type of kimchi, gochujang, and gochugaru brands you use. For a milder version, use less gochugaru and a less spicy kimchi.
Creamy, cheesy, spicy pasta dish that features kimchi, taking a bold new twist on an American classic. This kimchi mac and cheese will be a guaranteed crowd-pleaser.
Cook the Pasta. Boil your pasta in a pot of salted water according to the package instructions until al dente. Reserve some pasta water for later. Strain and set aside.
Prepare the oven. Preheat it to 350°F (180°C). Place the wire rack in the center.
Make the kimchi roux. In a medium saucepan over medium-high heat, melt the butter. Then add the chopped kimchi, kimchi juice, gochujang, gochugaru, salt, and white pepper, and sauté for 2-3 minutes or until reduced. Then whisk in the flour to form the roux. Cook for 2-3 minutes, whisking continuously until the sauce thickens.
Add the milk. Slowly pour the milk in while whisking to prevent lumps until smooth, about 1 minute.
Add the cheeses. Lower the heat to low or medium-low, then add the cheddar and mozzarella. Stir until the cheese melts completely and the sauce becomes smooth, about 1-2 minutes. If the sauce is too thick, add one tablespoon of pasta water at a time.
Combine. Gently fold the drained pasta into the sauce.
Bake. Transfer the pasta to an oven-safe dish. Top with extra cheese and panko bread crumbs. Bake for 25 minutes until golden on top. For extra char, broil for the last 2-3 minutes, watching carefully.
Serve. Garnish with green onion and serve right away. Enjoy!
I love this recipe for bringing these ingredients together. Absolutely delicious and so easy. Apart from boiling the mac, I used a Dutch oven so it’s almost a one pot meal. The kimchi I used did not have much liquid, so I just used water. I’m vegetarian and vegetable broth works great. Thanks so much for this recipe;it’s a keeper.
I love making Asian fusion pasta dishes and this one did not disappoint. I used a combination of gruyere, emmental, cheddar and mozzarella. I thought the flavor was great and it brought a Korean kick to your run-of-the-mill mac and cheese.
I love this recipe for bringing these ingredients together. Absolutely delicious and so easy. Apart from boiling the mac, I used a Dutch oven so it’s almost a one pot meal. The kimchi I used did not have much liquid, so I just used water. I’m vegetarian and vegetable broth works great. Thanks so much for this recipe;it’s a keeper.
I love making Asian fusion pasta dishes and this one did not disappoint. I used a combination of gruyere, emmental, cheddar and mozzarella. I thought the flavor was great and it brought a Korean kick to your run-of-the-mill mac and cheese.
This is really fantastic – will definitely make again!
We’re so happy you enjoyed it as much as we did. We can’t wait for you to share it with your friends and family 🥰