This easy recipe for Kimchi Mac & Cheese is an Asian spin on a childhood classic. Cooked macaroni pasta gets smothered in a spicy Korean gochujang and cheese sauce with chopped kimchi.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
What is kimchi?
Kimchi a Korean condiment consisting of salted and fermented Napa cabbage, radish and gochugaru (red chili powder).
It tastes crunchy, salty, spicy, sour and umami, somewhat akin to pickles.
Kimchi is a traditional side dish served with steamed rice and is used commonly in Korean dishes such as Budae jiggae (Korean Army Stew).
Why you'll love this recipe
If you're looking for a delicious Asian-inspired way to enjoy macaroni and cheese, this Kimchi Mac and Cheese one way to do it. It's:
Easy to make: using pantry and fridge items, this mac and cheese is simple to whip up, and customizable to your taste.
Flavorful: we'll build layers of flavor by sauteing onions, garlic, and adding Korean gochujang which is a delicious way to add some spice and fire to the cheese sauce.
Not your average mac and cheese: it's a fun and flavor-packed way to change up regular mac and cheese.
Ingredients you'll need
For the mac and cheese
- elbow macaroni: or any short, cut pasta such as cavatappi, farfalle, penne, rigatoni, etc; cooked to al dente
- olive oil: or melted butter
- white onion: finely chopped
- garlic: minced
- all-purpose flour: for thickening up the roux; plain flour will work fine here
- gochujang: also known as Korean red chili pepper paste; is a staple in Korean cooking and used in Spicy Korean Tofu in Gochujang Sauce (Dubu Jorim), Spicy Gochujang Eggs in Purgatory
- whole milk: or you can also use heavy cream or half and half for a more luxurious and creamy mac and cheese
- garlic powder: for additional garlic flavor
- sea salt: or kosher salt; for flavor
- black pepper
- kimchi: a Korean staple of salted and fermented spicy cabbage; chopped, including kimchi juice
- cheese: any type of cheese you like such as sharp cheddar cheese, Monterey Jack or gruyere; shredded
Optional additions
For extra protein, you can add:
- bulgogi beef: is a Korean-style ground beef with a salty and sweet flavor that would pair deliciously with this mac and cheese
- bacon
- sausage
- spam/luncheon meat
You can get these ingredients at your local Asian supermarket or Korean grocery store.
How to make kimchi mac and cheese
Boil the elbow macaroni or pasta according to the package directions, or to al dente and drain. (Do not rinse pasta).
In a large pot or pan over medium heat, add in 2 tablespoon olive oil or unsalted butter.
Add in the onion and garlic and sauté until slightly softened.
Next, add in the flour and stir until the roux (flour-oil/butter paste) mixture turns golden in color.
Add in the chopped kimchi and continue to cook, another 1-2 minutes.
In a separate bowl, whisk together gochujang and whole milk.
Pour in the gochujang and milk mixture into the pot.
Keep stirring until there are no lumps.
Once bubbling, reduce the heat and add in the garlic powder, salt (to taste), black pepper, cheese, and stir together with a wooden spoon or silicone spatula.
Dump the drained macaroni pasta into the gochujang-kimchi-cheese sauce and coat the pasta with the sauce.
Remove from heat.
Garnish with chopped cilantro and green onions, if desired.
Serve immediately.
How to serve
Serve the Kimchi Mac & Cheese while it is hot.
Pair the mac and cheese with bulgogi beef, cream cheese garlic bread, Korean fried chicken, corn dogs, sotteok, or gochujang meatballs.
How to store
Fridge:
Store any leftovers in an airtight container in the fridge for up to 1 week.
Freezer:
The mac and cheese can also be frozen for up to 1 month.
How to reheat
Reheat the Kimchi Mac & Cheese in the microwave until heated through and the cheese is melted.
Alternatively, you can reheat the mac & cheese in the oven at 350F for 15-20 minutes, until completely heated through.
Substitutions & variations
How to make this vegan:
Choose a vegan kimchi. Be ware that some kimchi contains shellfish (or fish sauce) in the ingredients.
Use non-dairy milk or a nut milk and choose a vegan cheese.
Choose olive oil instead of butter.
Variations:
Add Korean bulgogi beef and pan-fried Spam luncheon meat for extra protein.
For more spice, add gochugaru (Korean red chili pepper), or kick it up with ghost chili pepper.
Optional additions
Add crunchy toasted breadcrumbs, fried onions, garlic, or a sprinkling of sesame seeds.
Other Korean-inspired recipes you may like
Be sure to check out these recipes:
Quick and Easy Kimchi Grilled Cheese
Shortcut Homemade Gochujang (Korean Chili Pepper Paste)
Korean Loaded Fries With Bulgogi Beef & Kimchi
Korean Cream Cheese Garlic Bread
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Kimchi Mac & Cheese
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- ½ lb elbow macaroni (or cavatappi) cooked according to package instructions
- 2 tablespoon olive oil or melted butter
- ½ white onion finely chopped
- 2 cloves garlic minced
- 2 tablespoon all-purpose flour
- 2 tablespoon gochujang Korean chili pepper paste
- 2 ½ C whole milk
- ½ tsp sea salt or to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ C kimchi chopped, along with juice
- 2 ½ C shredded cheese
Garnish: optional
- cilantro chopped
- green onion chopped
Instructions
- Boil the elbow macaroni or pasta according to the package directions, or to al dente and drain. (Do not rinse pasta).
- In a large pot or pan over medium heat, add in 2 tablespoon olive oil or unsalted butter.
- Add in the onion and garlic and sauté until slightly softened.
- Next, add in the flour and stir until the roux (flour-oil/butter paste) mixture turns golden in color.
- Add in the chopped kimchi and continue to cook, another 1-2 minutes.
- In a separate bowl, whisk together gochujang and whole milk.
- Pour in the gochujang and milk mixture into the pot.
- Keep stirring until there are no lumps.
- Once bubbling, reduce the heat and add in the garlic powder, salt (to taste), black pepper, cheese, and stir together with a wooden spoon or silicone spatula.
- Dump the drained macaroni pasta into the gochujang-kimchi-cheese sauce and coat the pasta with the sauce.
- Remove from heat.
- Garnish with chopped cilantro and green onions, if desired.
- Serve immediately.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
I like both Kimchi and pasta (of course!), but I never would have thought of combining these two together. How unique and crazy (crazy delicious) is that?!
Michelle
Thanks Ben, this variation of mac and cheese is indeed super delish with all those flavors mingling together!
David @ Spiced
Oh what a fun idea! I love anything mac and cheese related, and this is a clever idea to create a fusion with kimchi. I could go for this right now!!
Michelle
Thanks David, the kimchi really adds a bright flavor to the mac and cheese 🙂
Dawn
Yummy! You're combining a couple of my favourite things: mac and cheese and kimchi! I just know this would be a huge hit in our home. 🙂
Michelle
Thanks Dawn, it really is such a delicious combination! 🙂
Raymund | angsarap.net
Wow, Kimchi Mac & Cheese is such an interesting twist on the classic comfort food! The combination of creamy cheese, spicy gochujang, and tangy kimchi sounds like an explosion of flavors.
Michelle
Thanks Raymund, this mac and cheese is great for those who love bold flavors!