Kimchi Mac and Cheese
So Here’s the Deal: How I Fell for Kimchi Mac and Cheese
If you told me ten years ago I’d be putting kimchi in my mac and cheese, I’d have laughed myself right out of the kitchen. Back then, I thought cheddar was about as wild as things got in comfort food. But one rainy weekend, armed with an almost-empty fridge and a half-jar of kimchi leftover form last week’s Korean BBQ night, inspiration (or was it desperation?) struck. I tossed them together, crossed my fingers, and the rest is delicious, slightly spicy history. My family still teases me about “that weird cheese noodle thing”—until it’s dinnertime, when they inhale the whole casserole. Seriously, it’s like magic. And a tiny warning: this recipe WILL stain your favorite wooden spoon orange. Sorry, Aunt Linda.
Why I Keep Going Back to This Kimchi Mac and Cheese
I make this when I want to feel cozy but also slightly exciting—like putting on pajamas with a party hat. My crew goes nuts for it because it’s got gooey cheese, a kick of tang (or occasionally a right jab, if I get heavy-handed with the kimchi juice), and the crunch from panko on top just sings. Sometimes, when I’m feeling a bit over the edge, I even chase my portion with a cold beer (don’t tell my gran). Oh, and no one knows there’s hidden veggies in there—unless you count kimchi as cheating. And if you’re worried about the spice, honestly, the cheese tamps it down. Sort of. Ish.
What You’ll Need—But Feel Free to Improvise
- 250g (about 1/2 pound) elbow macaroni (or honestly, any small pasta lurking in your pantry—I’ve even done shells on a forgetful Tuesday)
- 1 to 1.5 cups chopped kimchi (mine was a bit sour and old, but let’s be real: that’s somehow better?)
- 2 tbsp kimchi juice (optional, but it adds zing—I usually just pour whatever glugs out)
- 2 tbsp unsalted butter (or salted; just skip adding more salt later if you do)
- 2 tbsp all-purpose flour (I’ve used a random gluten-free mix once, and it, well, didn’t ruin things)
- 1.5 cups milk (whole, 2%, or whatever’s not on the edge in your fridge; oat milk works if you’re brave)
- 2 cups shredded cheddar cheese (sharp is my go-to, though my brother once swapped in Colby Jack and we all survived)
- 3/4 cup shredded mozzarella (for melty drama; but Monterey Jack does fine in a pinch)
- 1/2 cup grated Parmesan (my friend Emma uses the shelf-stable kind in the green can—no shame!)
- Pinch of black pepper (white pepper if it’s what you’ve got, but less is more—really)
- 1/2 cup panko breadcrumbs (I’ve crunched up Ritz crackers before… yeah, that happened)
- 1 tsp sesame oil (optional, but I like the extra earthiness)
Here’s How You Make It—Don’t Stress the Details
- Preheat your oven to 190°C (375°F), or just go with “medium hot” if you’re using an old dial like mine. Butter or spray a medium baking dish. Or don’t—I forgot once and had to chisel the edges with a spatula, but honestly it was fine.
- Boil your macaroni until just al dente. Try not to let it go mushy; it’ll cook again later (but don’t panic if you overdo it—extra cheese hides all wrongs).
- In a biggish pan, melt your butter, swirl in the flour and cook for a minute or two. This is where I stop for a sip of coffee. Whisk in the milk (gradually, but if you dump it all at once, so what). Keep whisking over medium heat until it’s slightly thick. I usually start doubting here, but keep going—it comes together.
- Remove the pan from heat. Stir in cheddar, mozzarella, and parmesan until melted and stretchy (sometimes there are lumps; don’t fret, they’ll melt in the oven).
- Add your drained pasta and the chopped kimchi (plus any juice). Toss till everything’s cozy and orange.
- Pour everything into your baking dish. If it looks too soupy, don’t stress—it’ll set up fine. Scatter panko over the top, drizzle with sesame oil, and extra cheese if you want.
- Bake for 15–20 minutes (or until the top’s golden and bubbly—the excited little popping noises mean you’re almost done). I sometimes broil for a minute at the end for extra crunch, but only if I remember in time.
- Let it cool for at least 7 minutes. I know, it smells amazing, but otherwise it’ll just slide all over your plate (ask me how I know).
Notes From the Trenches (a.k.a. Stuff I Learned the Hard Way):
- Kimchi that’s too young won’t have much flavor, so I let mine go a bit funky in the back of the fridge before using; actually, the older stuff is better here.
- Sometimes the sauce looks grainy after baking—no idea why, but once you scoop it, no one cares.
- If you forget the panko (it happens), just throw some potato chips on top. Crushed. Not whole. That was a weird dinner.
Variations I’ve Tried (One Definitely Flopped!)
- Spicier: Add gochujang (Korean chili paste) or a dash of sriracha right into the sauce. Tingly lips territory.
- Vegetarian: Skip kimchi with seafood in it. Vegan cheese is a different game; to be totally honest, my cashew cheese try was… okay, but not winning any awards over here.
- Bacon: I crisped some up, sprinkled it on top once. My son said, “That’s a win.” But don’t tell the vegetarians.
- Forgotten: I tried using blue cheese. Regret. Blue cheese plus kimchi is a tastebud tug-of-war. Try at your own risk!
Don’t Have the Fancy Tools? You’ll Be Fine
All you really need is a saucepan, a baking dish, and a whisk. No whisk? Use a fork and a bit more elbow grease. I lost my measuring jug once and just used a coffee mug—turned out just dandy.
Keeping Leftovers—If You Have Any
Store any leftovers in an airtight container in the fridge. Give it a good stir before reheating (microwave or oven are both fine). I think this actually tastes better the next day, but don’t quote me—though honestly, in my house it never lasts more than a day!
Serving It Up—Here’s How I Like It
Straight from the baking dish is a classic (cutting corners, y’all). Or scoop it into bowls and top with extra kimchi and a little chopped green onion if you’re feeling fancy. Sometimes, I serve it with a side of pickles or a fried egg — Sunday brunch style. My aunt insists it needs nothing else, but she doesn’t share well anyway.
Real-Life Pro Tips (from Screwing Up)
- Once, I tried rushing the flour step and ended up with weird-tasting sauce. Just give it the extra minute. Trust me.
- Don’t use low-fat cheese—it turns weirdly rubbery in this. Actually, all honesty, full-fat makes a difference.
- If your dish bubbles over in the oven, toss a baking tray underneath. Cleaning burnt cheese off the oven base is just the worst.
FAQ—Questions I Actually Get (More Than Once!)
- Is it super spicy? Not unless your kimchi is wild. If spice is a worry, rinse your kimchi briefly before using—loses some punch, but still good.
- Do I have to use cheddar? Nope. Use what you’ve got—just steer clear of anything too fancy; complex cheeses and kimchi sometimes start fighting for attention.
- Can I freeze it? You can—but when I tried, the sauce split a bit after thawing, and it looked a little, well, sad. Still tasty, though!
- Is it kid-friendly? Mine love it, but they’re used to bold flavors (and probably permanently orange fingers). Tone down the kimchi for picky eaters.
- I don’t have panko. Is that a dealbreaker? Not at all—crunched up crackers, even old bread cubes, work fine. I reckon cornflakes would work, but I haven’t tried it yet.
- What’s the best drink with this? Cold beer for grown-ups, honestly. For kids—apple juice, or on second thought, plain water does the trick.
So that’s my Kimchi Mac and Cheese: half comfort, half kick, all the way delicious. Give it a go. Or don’t. But if you do, save me a spoonful? (Just kidding—sort of.)
Ingredients
- 250 g elbow macaroni
- 200 g kimchi, chopped
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
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1Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
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2In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux.
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3Slowly whisk in the milk and cook until the mixture thickens, about 3-5 minutes. Add gochujang and garlic powder, and whisk until combined.
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4Stir in the shredded cheddar cheese until melted and smooth. Season with salt and black pepper.
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5Add the cooked macaroni and chopped kimchi to the cheese sauce. Stir well to combine.
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6Serve hot, garnished with sliced green onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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