Description
This Kimchi Mac and Cheese recipe blends creamy, cheesy comfort food with a spicy, tangy Korean twist. It features elbow macaroni coated in a rich cheese sauce with sautéed kimchi, offering a bold fusion of flavors and textures.
Ingredients
- 8 oz elbow macaroni
- 1 tablespoon unsalted butter
- ½ cup chopped kimchi
- 1 teaspoon gochujang (Korean chili paste)
- 1 tablespoon kimchi juice
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- Salt and pepper, to taste
- Green onions, for garnish (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped kimchi and sauté for about 3-4 minutes until fragrant and slightly caramelized.
- Add gochujang and kimchi juice to the skillet and stir to combine.
- Sprinkle in the flour and stir constantly for 1 minute to form a roux.
- Gradually pour in the milk while whisking continuously to avoid lumps. Cook for 2-3 minutes until slightly thickened.
- Lower the heat and add cheddar, mozzarella, and parmesan cheeses. Stir until fully melted and the sauce is smooth.
- Season with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated.
- Serve immediately, garnished with green onions if desired.
Notes
- Use aged kimchi for more depth of flavor.
- Adjust the amount of gochujang based on your spice preference.
- For extra crunch, top with toasted panko before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
