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.

Course Main Course, Side Dish

Cuisine Asian, Korean

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 708kcal

Author Michelle

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.

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