Kimchi Mac and Cheese (Print Version)
Creamy, cheesy macaroni meets spicy, tangy kimchi for a bold Korean-American fusion dish.
# What You 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
→ Topping
14 - ¼ cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
16 - 1 tbsp sesame seeds
# Directions:
01 - Preheat oven to 400°F. Lightly grease a medium baking dish with butter or cooking spray.
02 - Cook macaroni according to package directions until al dente. Drain thoroughly 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 continuously. Continue whisking for 4-5 minutes until sauce thickens and coats the back of a spoon.
05 - Reduce heat to low. Stir in cheddar, mozzarella, Dijon mustard, black pepper, and salt until cheese is completely melted and sauce is velvety smooth.
06 - Fold in cooked macaroni, chopped kimchi, kimchi juice, spring onions, and gochujang. Mix thoroughly until pasta is evenly coated.
07 - Pour the mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and sesame seeds. Mix until evenly distributed.
09 - Sprinkle crumble mixture evenly over the macaroni. Bake for 15 minutes until golden brown and bubbly.
10 - Let rest for 5 minutes before serving to allow the sauce to set slightly.
# Expert Tips:
01 -
- The kimchi acidity balances the heavy cheese sauce so you never feel overwhelmed
- It comes together in under 45 minutes but tastes like you spent all day on it
02 -
- Drain your kimchi thoroughly or the excess liquid will make your sauce separate and turn an odd pink color
- Grate your own cheese because pre-shredded cheese has anti-caking agents that prevent smooth melting
03 -
- Broil for the last 2 minutes of baking for an extra crispy, golden crust
- Use really mature cheddar because mild cheese gets lost in the bold kimchi flavors