Kimchi Mac and Cheese – Spicy, Cheesy & Bold
Kimchi Mac And Cheese: The Ultimate Spicy, Cheesy Comfort Fusion!
Oh, my cheesy, spicy-loving friends, get ready for a flavor explosion that will rock your world! Today, we’re diving headfirst into a dish that perfectly marries two of the most beloved comfort foods: the creamy, dreamy decadence of mac and cheese and the vibrant, tangy kick of Korean kimchi. This isn’t just any mac and cheese; this is the Kimchi Mac And Cheese that will have you rethinking everything you thought you knew about comfort food. It’s bold, it’s zesty, and it has an irresistible depth of flavor that comes from the fermented goodness of spicy kimchi. Trust me, once you try this fusion masterpiece, there’s no going back!
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated [December 2025]
Why You Need This Kimchi Mac And Cheese In Your Life
Forget your ordinary weeknight meals! This Kimchi Mac And Cheese recipe is a game-changer. It takes the familiar warmth of classic mac and cheese and elevates it with the complex, umami-rich flavors of kimchi. The result? A perfectly balanced dish that’s incredibly creamy, delightfully tangy, and just spicy enough to keep things exciting. It’s perfect for a cozy night in, a potluck showstopper, or whenever you crave something truly unique and comforting. Plus, it’s surprisingly easy to make, even for a weeknight!
What You’ll Need
Ingredients:
- 1 pound elbow macaroni or your favorite pasta shape
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 3 cups shredded cheese, a mix of sharp cheddar and Monterey Jack works wonders
- 1 cup chopped kimchi, drained, plus extra for garnish
- 2 tablespoons kimchi juice (from the drained kimchi)
- 2 green onions, sliced, for garnish (optional)
- A drizzle of sesame oil (optional, for serving)
How to Make Kimchi Mac And Cheese
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and set aside.
- Make the Roux: In the same pot (or a separate large saucepan), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a light golden roux forms. This is your base for that incredibly creamy sauce!
- Whisk in Milk: Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens slightly, about 5-7 minutes.
- Season the Sauce: Remove the pot from the heat. Stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Add the Cheese: Add the shredded cheese in batches, stirring until each batch is fully melted and smooth before adding the next. Keep stirring until you have a gloriously smooth and velvety cheese sauce.
- Introduce the Kimchi: Fold in the drained, chopped kimchi and the 2 tablespoons of kimchi juice. Stir until well combined, infusing the sauce with that irresistible tangy heat. This is where the magic of spicy kimchi truly shines!
- Combine Pasta and Sauce: Add the cooked and drained macaroni to the cheese sauce. Stir gently until every piece of pasta is coated in the luscious, spicy, cheesy goodness.
- Serve Warm: Ladle into bowls immediately. Garnish with extra chopped kimchi and sliced green onions, and a drizzle of sesame oil if desired. Enjoy this delightful Kimchi Mac And Cheese!
Fun Twists & Serving Ideas
- Bacon Bliss: Fry up some crispy bacon or pancetta, crumble it, and stir it into the mac and cheese, or sprinkle on top for an extra layer of savory crunch.
- Gochujang Kick: For even more depth and spice, stir in a teaspoon or two of gochujang (Korean chili paste) with the kimchi.
- Panko Topping: For a baked version, transfer the mac and cheese to an oven-safe dish, top with a mixture of panko breadcrumbs and a little melted butter, and bake at 375°F (190°C) for 15-20 minutes, or until golden and bubbly.
- Protein Power: Add cooked shredded chicken, pork belly, or even a fried egg on top for a heartier meal.
- Cheesy Variety: Experiment with different cheese blends! Gruyere, Gouda, or even a bit of cream cheese can add wonderful complexity.
What Our Fans Are Saying! (Reviews)
Sarah L. ⭐️⭐️⭐️⭐️⭐️
“I made this for dinner last night and it was an absolute hit! The kimchi adds such an incredible zing to the mac and cheese, cutting through the richness perfectly. My husband, who is usually a purist, even asked for seconds!”
Mike D. ⭐️⭐️⭐️⭐️⭐️
“As a huge fan of both kimchi and mac and cheese, I had high expectations, and this recipe absolutely delivered. The instructions were clear, and the result was a wonderfully creamy, spicy, and utterly delicious dish. 10/10 would recommend!”
Jessica P. ⭐️⭐️⭐️⭐️⭐️
“This is my new go-to comfort food! The balance of cheesy goodness and the tangy heat of the kimchi is just divine. I added a little gochujang for extra spice, and it was perfection. So easy to make too!”
Frequently Asked Questions (FAQs)
Q: Can I use different types of pasta?
A: Absolutely! While elbow macaroni is classic, penne, rotini, or shells would also work wonderfully to hold onto that creamy sauce.
Q: How spicy is this dish?
A: The spice level largely depends on the kimchi you use. If you prefer it milder, use less kimchi. For more heat, choose a spicier kimchi or add a pinch of red pepper flakes or a dash of gochujang.
Q: Can I make this ahead of time?
A: Mac and cheese is always best fresh. However, you can make the cheese sauce ahead of time and store it in the fridge. Reheat gently, add a splash of milk if needed, then combine with freshly cooked pasta and kimchi.
Q: What kind of kimchi should I use?
A: Napa cabbage kimchi is the most common and recommended type. Look for a good quality, well-fermented kimchi from your local Asian market or even many regular grocery stores.
Recipe Note:
This Kimchi Mac And Cheese recipe is a testament to how incredible fusion cuisine can be. It’s comforting, exciting, and packed with flavor that will tantalize your taste buds. Don’t be afraid to adjust the amount of spicy kimchi to your preference; make it your own! Happy cooking!
Kimchi Mac And Cheese
Cook Time: N/A
Total Time: 30 minutes
Course: Main Course
Servings: 4-6 servings
Calories: 450-550 calories per serving
Ingredients
- 8 oz (about 2 cups) elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere or Gouda cheese
- 1 cup chopped kimchi, squeezed lightly of excess liquid
- 2 tbsp kimchi juice (optional, for extra flavor)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 tsp garlic powder (optional)
- 1 tsp gochugaru (Korean chili flakes, optional, for extra heat and color)
- 2 green onions, chopped, for garnish
Instructions
1.Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
2. In a large saucepan or Dutch oven, melt the butter over medium heat.
3. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.
5. Reduce the heat to low. Add the shredded cheddar and Gruyere/Gouda cheese, a handful at a time, stirring until each addition is completely melted and smooth before adding more.
6. Stir in the chopped kimchi, optional kimchi juice, salt, black pepper, garlic powder (if using), and gochugaru (if using). Taste and adjust seasoning as needed.
7. Add the cooked macaroni to the cheese sauce and stir until it’s evenly coated.
8. Serve hot, garnished with fresh chopped green onions.
Chef’s Notes: A delightfully savory, spicy, and tangy twist on classic comfort food. The kimchi adds a wonderful depth of flavor and a gentle kick. Adjust the amount of kimchi to your personal spice preference.
