Classic mac and cheese is already comfort food royalty, but when you add tangy, spicy kimchi, it becomes something truly next-level. The buttery, creamy cheese sauce wraps around the pasta, while the kimchi adds brightness and a gentle heat that keeps every bite exciting. Broiling it with extra cheese and crispy panko breadcrumbs gives you that irresistible golden crust.
It’s familiar but with a bold twist, the kind of dish that makes you go back for “just one more bite” until the pot’s mysteriously empty.
Kimchi Mac and Cheese
Ingredients
Instructions
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Cook the pasta
Bring a pot of salted water to a boil. Cook the macaroni according to package instructions until just al dente. Drain and set aside.
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Make the cheese sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about 1 minute. Slowly pour in the milk while whisking until smooth and slightly thickened. Stir in 2/3 of the shredded cheese (saving the rest for topping) until fully melted. Remove from heat.
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Stir-fry the kimchi
Using the pot you used to cook the pasta, melt butter over medium heat. Add chopped kimchi and gochugaru, stir-frying for about 2–3 minutes until fragrant and slightly caramelized.
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Combine everything
Add the cooked macaroni to the kimchi, tossing to coat. Pour in the cheese sauce and stir until everything is evenly mixed.
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Add the crunchy topping
Transfer everything to a casserole dish. Sprinkle the remaining cheese and the panko breadcrumbs evenly over the top.
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Broil to perfection
Place under a hot broiler for 3–5 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
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Serve
Dig in while it’s hot and gooey! This is best enjoyed straight out of the oven.
