Kimchi Mac and Cheese
This baked Kimchi Mac and Cheese combines creamy cheddar cheese and nutty parmesan with tangy fermented kimchi, then finished with a crunchy topping of buttery Panko breadcrumbs, Korean chili flakes, and green onions. It’s warm, comforting and and something you’ll want to make again and again.
I’m always looking for new ways to make mac and cheese at home. You know, to add some extra flavor and keep things interesting. This Korean mac and cheese is rich, creamy, and smooth, with a little tang and spice mixed in. The kimchi adds a Korean twist without being too overpowering, and everything bakes together in one dish, which keeps it super simple. It’s an easy way to change up the classic mac and cheese without making it complicated.
Looking for more cozy recipes this winter season? Then, try my Cider Braised Pot Roast, Tuscan Tortellini Soup, and Deconstructed Chicken Pot Pie.
What is Kimchi
Kimchi is a traditional Korean dish made from fermented vegetables, most commonly napa cabbage and Korean radishes. It’s seasoned with a mix of ingredients like garlic, ginger, chili flakes, and fish sauce. The fermentation process adds a tangy, slightly sour flavor, along with natural umami and a bit of spice that can vary depending on the recipe.
Beyond its flavor, kimchi is known for its texture. Crisp, slightly crunchy vegetables that soften a bit as they ferment. It’s a versatile ingredient, eaten on its own as a side dish or adding flavor and a little spice to other dishes.
Why You’ll Love This Asian Mac and Cheese
- Creamy and cheesy- The sauce starts with a roux, so it’s thick and smooth, and then the sharp cheddar and parmesan melts in for that rich, cheesy flavor that clings to every noodle.
- Tangy kick- Fermented kimchi adds a zesty, tangy and just enough heat to balance the richness of the cheese without taking over the dish.
- Crunchy topping- I toast the breadcrumbs in butter with Korean chili flakes and garlic, baking up golden and crisp for a little texture and extra flavor.
- Simple one-dish recipe- The whole dish comes together in one pan, making it easy to prep, bake, and serve.
Ingredient Notes
- Pasta- I use elbow macaroni for this recipe, but any dried, tube-shaped pasta works, such as penne, rigatoni, cavatappi, or shells. These shapes hold the sauce well and work perfectly in a baked dish.
- Fermented kimchi- I add both the kimchi and the kimchi juice to the cheese sauce. You can find kimchi in most grocery stories these days, often in the refrigerated section near tofu or other Asian ingredients. Popular brands include Jongga, or Sinto Gourmet. If you have access to an Asian market like H Mart, you’ll find a wider selection of kimchi’s.
- Butter and flour- I use unsalted butter and all-purpose flour to make the roux, which is the base for your cheese sauce.
- Milk and heavy cream- I use whole milk and heavy whipping cream. This combination keeps the sauce rich and creamy without being too heavy.
- Cheddar cheese- I prefer a sharp cheddar cheese, and I always hand-grate it rather than using pre-shredded cheese. Pre-shredded cheese has anti-caking agents that can affect how smoothly it melts, so hand-grating gives a creamier, silkier sauce. You can also mix in or substitute cheeses like Gruyère, Gouda, Parmesan, or a mixture of cheeses.
- Parmesan- Adds a slightly salty and nutty flavor.
- Panko breadcrumbs- Panko is a type of Japanese breadcrumb that’s lighter and flakier than traditional breadcrumbs. When baked or toasted, it becomes extra crispy.
- Korean chili flakes- Also known as gochugaru, these are dried, coarsely ground red chili peppers. They’re slightly smoky, mildly spicy, and bright red.
- Green onions- Mild onion flavor and adds a little greenery to the finished dish.
How To Make Kimchi Mac and Cheese
STEP 1: Cook the pasta. Start by boiling your pasta in salted water according to the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside while you prepare the other components.
STEP 2: Cook the kimchi. In a sauté pan, add the chopped kimchi and kimchi juice. Cook over medium heat to cook out most of the moisture, which concentrates the flavor. Once done, remove the kimchi from the pan and set it aside for later.
STEP 3: Make the roux. In the same pan, melt the butter over medium heat and whisk in the flour. Cook the mixture until it begins to bubble, about 1-2 minutes. Then, gradually add the milk and heavy cream, whisking constantly, and bring it to a gentle simmer.
STEP 4: Add the kimchi and cheese. Return the cooked kimchi to the pan with the sauce. Then, add the shredded cheddar cheese and parmesan, stirring until the cheese is fully melted and smooth. Taste and season with salt as needed.
STEP 5: Combine the pasta and sauce. Add the pasta to the pan and fold everything together until the noodles are fully coated with the cheesy kimchi sauce. Stir in the green onions.
STEP 6: Prepare the topping. In a separate sauté pan, melt the butter and add the panko breadcrumbs, Korean chili flakes, and minced garlic. Cook until the breadcrumbs are lightly golden and the garlic is fragrant.
STEP 7: Assemble. Sprinkle the toasted breadcrumb mixture of the cheesy pasta.
STEP 8: Finish. Preheat oven to 375℉. Then, bake the mac and cheese just until it’s bubbly, about 7-8 minutes. Garnish with additional sliced green onions. Enjoy!
Tips For Success
- Use fermented kimchi, not fresh- Fermented kimchi has a deeper, tangier flavor that gives the mac and cheese its signature Korean twist. Fresh kimchi wont have the same complexity or punch.
- Hand-grate the cheese- Grating the cheese yourself helps it melt more evenly into the sauce. It also prevents clumps and ensures the sauce comes together smoothly.
- Don’t overcook the pasta- Cook the noodles just until they’re al dente because they’ll continue cooking when mixed with the sauce and finished in the oven.
- Cook the sauce gently- Avoid boiling the cheese sauce; a gently simmer keeps it smooth and prevents it from separating.
- Toast carefully- Toast the panko breadcrumbs over medium heat, stirring constantly, until lightly golden. Don’t walk away, as they can burn very quickly.
FAQ’s and Troubleshooting
The kimchi adds a mild tangy heat, but it won’t be overwhelmingly spicy. You can adjust the spice level by choosing milder or hotter kimchi.
Yes! Cook the pasta a minute less than the package instructions so it’s slightly firm. Then, mix the cooked pasta with the cheese sauce and let it cool to room temperature, then cover and store in the fridge until ready to bake. Make the breadcrumb topping and store inside an airtight container at room temperature. When you’re ready, assemble as directed and bake at 350℉ for about 20 minutes until heated through and bubbly.
Yes, the dish will still be creamy and flavorful without them. The breadcrumbs just adds a crunchy element to the mac and cheese.
Yes, small amounts of sautéed mushrooms, caramelized onions, or cooked bacon can be folded in before baking.
Keep baked or unbaked mac and cheese in an airtight container in the fridge for 3-4 days. Reheat gently in the oven for best results.
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Kimchi Mac and Cheese
Ingredients
Kimchi Mac and Cheese
- 1 lb dry elbow macaroni
- 1 1/2 cups fermented kimchi, chopped into small pieces
- 1/4 cup kimchi juice
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 1/4 cups whole milk
- 1 3/4 cups heavy whipping cream
- 1 lb sharp cheddar cheese, hand-grated
- 4 oz parmesan cheese, hand-grated
- 1/3 cup green onions, sliced thin, plus more for garnish
- 1 tsp salt, or to taste
Panko Breadcrumb Topping
- 2 tbsp unsalted butter
- 1 cup Panko breadcrumbs
- 1 garlic clove, finely minced
- 1/2 tsp Korean chili flakes , or to taste
Instructions
- Start by boiling your pasta in salted water according to the package instructions until it's al dente. Once cooked, drain the pasta and set it aside while you prepare the other components.
- In a sauté pan, add the chopped kimchi and kimchi juice. Cook over medium heat to cook out most of the moisture, which concentrates the flavor. Once done, remove the kimchi from the pan and set it aside for later.
- In the same pan, melt the butter over medium heat and whisk in the flour. Cook the mixture until it begins to bubble, about 1-2 minutes. Then, gradually add the milk and heavy cream, whisking constantly, and bring it to a gentle simmer.
- Return the cooked kimchi to the pan with the sauce. Then, add the shredded cheddar cheese and parmesan, stirring until the cheese is fully melted and smooth. Taste and season with salt as needed.
- Add the pasta to the pan and fold everything together until the noodles are fully coated with the cheesy kimchi sauce. Stir in the green onions.
- In a separate sauté pan, melt the butter and add the panko breadcrumbs, Korean chili flakes, and minced garlic. Cook until the breadcrumbs are lightly golden and the garlic is fragrant.
- Sprinkle the toasted breadcrumb mixture of the cheesy pasta.
- Preheat oven to 375℉. Then, bake the mac and cheese just until it's bubbly, about 7-8 minutes. Garnish with additional sliced green onions. Enjoy!