This kimchi mac and cheese has everything you'd want in a classic mac and cheese. It's rich, creamy, smooth, but with a Korean twist that adds just enough tang and spice so that you can enjoy more. We've simplified this recipe so that it takes only 30 minutes without compromising the exploding flavors of kimchi. Try our beef bulgogi with vegetables for the perfect pairing!
2stalksgreen onionjust the green parts thinly sliced (optional)
Instructions
Cook the pasta:
Bring a pot of water to a boil and add the dry pasta. Cook the pasta according to package instruction. Then, drain well.
Make sauce:
While the elbow pasta is cooking, make the sauce. In a large, deep nonstick sauté pan over medium high heat, add the cut bacon and cook until most of the fat on the bacon is rendered and the bacon is slightly golden brown and starting to crisp up.
Then, add the onion and sauté for about a minute or until the onion is limp. Add the kimchi and the kimchi juice and sauté until most of the juice is gone. Remove everything from the pan.
Into the same pan over medium heat, add the butter. Once the butter is melted, add the flour and cook for about 30 seconds to 1 minute, until the mixture looks foamy, bubble, and has a light nutty aroma.
Add the milk and heavy cream into the pan and increase the heat to medium high to bring the mixture to a simmer. Stir the mixture frequently.
Once the mixture is hot and starts to simmer, add the sautéed kimchi mixture and stir until well combined. Then, reduce the heat to low and add ¾ of the grated cheddar. Stir the sauce until the cheese is melted and evenly combined.
At this point, taste the sauce and season with 1 teaspoon of salt, or to taste.
Add the cooked elbow macaroni to the sauté pan and mix well to evenly coat the past with sauce. Then stir in the sliced green onions (save some for garnish if you wish).
Bake the mac and cheese:
Transfer the mac and cheese into a 9 by 13 baking dish. Level out the pasta. Then, sprinkle the remaining grated cheddar evenly on top along with the panko.
Position the baking rack about 8 inches from the top heating element, but no closer than 6 inches. Preheat the oven's broiler on high.
Broil the mac and cheese on for about 1 to 3 minutes or until the cheese is melted and the panko is most mostly golden brown. Make sure to keep an eye on it!
Remove from the oven and sprinkle some green onions on top as garnish if you wish. Enjoy while warm!
Notes
Please refer to the post above for step by step photo references, tips, and FAQ!
Make ahead of time - This mac and cheese great for making ahead and baking for when you need it. Please refer to the post above for full detail.
Small batch - If you wish to make a smaller recipe, this mac and cheese recipe can be cut in half with no issues.
Flavor - The flavor of this mac and cheese will largely depend the kimchi you use. This recipe was created using a popular store-bought kimchi as the baseline, but still taste and adjust the seasoning as you see fit. Also, if you use your own homemade fermented kimchi, the sauce will be much more flavorful and redder in color.
Bacon - Bacon adds a lot of flavor the this mac and cheese, but if you want to keep this mac and cheese vegetarian friendly, you can omit the bacon. Just use some neutral oil to sauté the onion and kimchi.