Kimchi Mac & Cheese

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.

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)

Easy Bulgogi Ground Beef

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!

Print Recipe

5 from 4 votes

Kimchi Mac & Cheese

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.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course, Side Dish

Cuisine: Asian, Korean

Servings: 4

Calories: 708kcal

Author: Michelle

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

Cook ModePrevent your screen from going dark

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

Calories: 708kcal | Carbohydrates: 59g | Protein: 31g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 94mg | Sodium: 631mg | Potassium: 513mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1040IU | Vitamin C: 3mg | Calcium: 752mg | Iron: 2mg

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.

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