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.
Bring a pot of salted water to a boil. Cook the macaroni according to package instructions until just al dente. Drain and set aside.
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.
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.
Add the cooked macaroni to the kimchi, tossing to coat. Pour in the cheese sauce and stir until everything is evenly mixed.
Transfer everything to a casserole dish. Sprinkle the remaining cheese and the panko breadcrumbs evenly over the top.
Place under a hot broiler for 3–5 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
Dig in while it’s hot and gooey! This is best enjoyed straight out of the oven.