Kimchi Mac and Cheese (Printer-friendly)
Bold fusion of creamy cheesy pasta with spicy fermented kimchi and crispy breadcrumb 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 (optional)
→ Topping
14 - ¼ cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
16 - 1 tbsp sesame seeds (optional)
# How To Make It:
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 - Melt 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
04 - Gradually pour in milk while whisking continuously. Cook 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 smooth.
06 - Add cooked macaroni, chopped kimchi, kimchi juice, spring onions, and gochujang (if using). Fold until pasta is evenly coated.
07 - Pour mixture into the prepared baking dish, spreading evenly.
08 - Combine panko breadcrumbs, melted butter, and sesame seeds in a small bowl.
09 - Sprinkle breadcrumb mixture evenly over the mac and cheese.
10 - Bake for 15 minutes until golden brown and bubbly. For extra crispiness, broil for the last 2 minutes.
11 - Let rest for 5 minutes before serving to allow the sauce to set.
# Expert Tips:
01 -
- The kimchi adds incredible depth and tang that balances the rich cheese sauce perfectly
- It comes together in under an hour but tastes like something from a fancy fusion restaurant
02 -
- Drain your kimchi really well or the extra liquid will make the final dish too watery
- Grate your own cheese instead of buying pre-shredded for the smoothest melting texture
03 -
- Reserve a handful of cheese to sprinkle on top before the breadcrumbs for extra cheese pull
- If your kimchi is very spicy, start with less gochujang and taste before adding more