Name: Kimchi Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz elbow macaroni (or pasta of choice); 1 cup well-drained kimchi, chopped; 2 cups sharp cheddar cheese, freshly shredded (plus extra for topping); 1 cup Monterey Jack or mozzarella cheese, shredded; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon kimchi juice (optional, for extra tang); ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt (plus more to taste); ¼ teaspoon black pepper; ½ cup panko breadcrumbs; 1 tablespoon toasted sesame seeds (for garnish, optional); 2 green onions, thinly sliced (for garnish)

Kimchi Mac and Cheese is the ultimate comfort food mashup you didn't know you needed-but once you taste it, you'll crave it forever! Imagine gooey, ultra-creamy cheese sauce hugging every tender noodle, with pockets of spicy-tangy kimchi popping through for a flavor explosion.

This isn't just any mac and cheese; it's an electrifying twist that brings the best of Korean spice and classic American coziness together in one bubbling, golden-baked dish. The umami depth, creamy richness, and hint of heat make it unforgettable.

Best of all, it comes together in under an hour, making it a weeknight hero or the centerpiece everyone will rave about at your next potluck. This all started as a late-night craving and soon became my go-to way to impress friends-now it's your turn!

A bubbling dish of Kimchi Mac and Cheese with a golden crust on top

Why You'll Love This Recipe

Vibrant flavor fusion: Traditional creamy mac meets spicy, tangy kimchi for a unique taste.
Easy and approachable: Simple steps and easy-to-find ingredients-perfect for any skill level.
Crowd-pleasing comfort: Satisfies picky eaters and adventurous foodies alike.
One-pan convenience: All the oozy-cheesy goodness without a big mess.

Key Ingredients for Kimchi Mac and Cheese

See recipe card below for full list of measurements, ingredients, and instructions.

Kimchi

Kimchi is the star of this dish, bringing that signature punchy tang, gentle heat, and deep umami. Use napa cabbage kimchi for best results-it's the most common and blends seamlessly into the creamy sauce. Slice your kimchi into small pieces to spread the flavor through every bite. If you prefer a milder flavor, use younger kimchi; for extra funk, opt for aged kimchi. You can even try store-bought or homemade-just make sure it's well-drained to avoid a watery sauce.

Cheddar Cheese

Sharp cheddar brings bold cheesy flavor and those melty, stretchy pulls you dream about in mac and cheese. Freshly shredded cheese melts more smoothly than pre-shredded, which sometimes contains anti-caking agents. Feel free to mix it up: try half Monterey Jack for a creamier result, or use gouda for extra richness.

Gochujang

Gochujang, a Korean red chili paste, adds a subtle sweetness, a mild kick, and a boost of savory depth that really elevates the cheese sauce. About one tablespoon is just right for most, but you can reduce or increase based on your heat preference. If you can't find gochujang, mix a little sriracha with a pinch of sugar as a quick substitute.

Macaroni (or Pasta of Choice)

Classic elbow macaroni gives that perfect bite and holds onto every drop of sauce. Shells, cavatappi, or even penne work just as well. Cook your pasta until just al dente-it will cook a bit more in the oven!

Whole Milk

Whole milk creates a luxuriously creamy base for the cheese sauce. You can swap in half-and-half for decadence, or use 2% for a lighter (but still luscious) result. Non-dairy milks like unsweetened oat or soy can work if you want a vegan version, though you may miss some richness.

Instructions for Kimchi Mac and Cheese

See recipe card below for full list of measurements, ingredients, and instructions.

Boil the Pasta

Start by bringing a large pot of salted water to a boil. Add your macaroni and cook it until just al dente-about a minute less than package instructions suggest. Drain, then set aside. (Don't overcook; you want the pasta to finish in the sauce later!)

Sauté the Kimchi

While the pasta cooks, set a medium skillet over medium heat. Melt one tablespoon of butter, then add your chopped kimchi. Sauté for 2-3 minutes until it's fragrant and some edges start lightly caramelizing. This step intensifies kimchi's flavor and brings out its sweetness.

Make the Cheese Sauce

In a large saucepan, melt the remaining tablespoon of butter over medium heat. Whisk in flour and cook, stirring constantly, for about a minute to form a light roux. Slowly pour in the milk, whisking all the while to prevent lumps. Add the gochujang, kimchi juice (if using), garlic powder, onion powder, salt, and pepper.

Continue to cook, stirring, until the mixture thickens slightly-about 4-5 minutes. Reduce heat to low, then stir in the shredded cheddar and Monterey Jack cheeses a handful at a time, letting each addition melt fully before adding more.

Combine Everything

Once the sauce is velvety smooth, fold in the sautéed kimchi and cooked pasta. Stir until everything is evenly coated in that glorious spicy, cheesy sauce. Taste and adjust salt if needed.

Bake with a Crispy Topping

Preheat your oven to 400°F (200°C). Transfer the mac and cheese mixture to a lightly buttered 2-quart baking dish. Sprinkle the top evenly with extra cheese and panko breadcrumbs for crunch.

Bake for 15 minutes, or until the top is golden brown and bubbling. Let it rest for a few minutes, then garnish with sliced green onions and toasted sesame seeds before serving.

Recipe Variations

Make It Vegan

Swap the dairy milk for a creamy plant-based milk like oat or soy, use vegan butter and cheeses, and check that your kimchi is vegan (many commercial versions are!).

Gluten-Free Twist

Use your favorite gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend. Gluten-free panko will give the same irresistible crunchy topping!

Play Up the Heat

Craving more kick? Stir in a teaspoon of gochugaru (Korean red pepper flakes) or add diced jalapeños to the sautéed kimchi.

Protein Power-Up

Mix in cooked shredded chicken, crispy bacon, or sautéed mushrooms for extra heartiness and fantastic texture.

Add More Veggies

Fold in some sautéed spinach, peas, or roasted broccoli for a burst of color and flavor. Kimchi pairs wonderfully with both green veggies and sweet corn!

Serving Suggestions

Kimchi Mac and Cheese shines as a main dish alongside a simple cucumber salad, Asian slaw, or steamed edamame. Pair it with grilled Korean BBQ meats or roasted veggies for a complete meal. For garnish, always top with a sprinkle of green onions and toasted sesame seeds for freshness and crunch-delicious!

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave portions on medium until heated through, or bake covered at 350°F (175°C) for about 15 minutes. Add a splash of milk before reheating to revive the creaminess. While freezing is possible, the sauce's texture may change-if you do freeze, thaw overnight and reheat gently.

Frequently Asked Questions About Kimchi Mac and Cheese (FAQ)

Q: Can I use any kind of kimchi?

A: Napa cabbage kimchi works best, but radish kimchi or any well-drained, bite-sized kimchi can be used. Be sure to adjust for spiciness and saltiness.

Q: Can I make this ahead of time?

A: Absolutely! Assemble everything except the toppings, cover and refrigerate for up to a day. Add panko and cheese before baking, and add a few minutes to baking time.

Q: Is this recipe vegetarian?

A: Yes-as long as you use vegetarian-friendly kimchi (without fish sauce or shrimp paste) and rennet-free cheese. Always check labels if serving vegetarians.

Q: How do I make it less spicy?

A: Use less gochujang and choose mild kimchi, or omit the kimchi juice for a mellow version.

Kimchi Mac and Cheese is the cheesy, spicy dream you never knew you needed. With its comforting creaminess and bold personality, it's sure to win over everyone at your table. Give this unforgettable fusion a try-and don't forget to leave a comment or rating to let me know how it goes!