Spice up your mac and cheese with kimchi! This unique recipe for kimchi mac and cheese is the perfect way to enliven an old favorite. It’s a one-pot meal in 30 minutes or less, making it great for those busy weeknights! Dare I say, it is the creamiest mac I’ve ever had.
What is kimchi? Kimchi is a mixture of seasoned, fermented cabbage and other veggies often used in Korean cuisine. Kimchi has a delightfully sour, spicy flavor that pairs wonderfully with this creamy cheddar cheese sauce. This version of kimchi pasta is very, very creamy and cheesy.
If you have never had kimchi before, let me introduce you to this fantastic ingredient. In the past, you may have only seen kimchi in your local Asian market, but these days kimchi is gracing many grocery store shelves. It seems that the West is waking up to this delicious, probiotic-rich side dish.
You can find kimchi either in the ethnic refrigerated section of your grocery store or at your local Asian market. One of the most common varieties is baechu kimchi, which is made from napa cabbage, but feel free to experiment with any number of varieties your store offers!
In Korea, kimchi is a staple side dish with many different varieties depending on the season and region. Traditionally, kimchi was fermented in large pots buried underground to regulate the temperature. If you are feeling particularly adventurous, you can even make your own kimchi at home!
Kimchi has found its way into many traditional and less traditional recipes. What else have you used this delicious fermented ingredient for? Or do you simply eat it on its own? If you enjoyed this kimchi pasta, please share the recipe!
Kimchi Mac and Cheese
- 3 cups dry elbow pasta
- 3 cups cheddar cheese - shredded
- 2 tbsp. flour
- 2 cups milk
- ½ cup Kimchi - (with the brine)
- 2 tbsp. mustard
- 2 tsp. Sriracha hot sauce - optional
- Salt and pepper - to taste
- Prepare the elbow pasta (al dente) according to package instructions. Once done, drain the water, turn down the heat (to medium) and return the pot to the stove.3 cups dry elbow pasta
- Add cheddar cheese, flour, milk, kimchi, mustard and Sriracha and cook for around 5 more minutes – stirring with a wooden spoon until creamy and cheese is fully melted. Season to taste with salt and pepper.3 cups cheddar cheese, 2 tbsp. flour, 2 cups milk, ½ cup Kimchi, 2 tbsp. mustard, 2 tsp. Sriracha hot sauce
- Serve topped with a bit more Sriracha and kimchi, if desired.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Craving some dessert? Try our Canada Day Raspberry Cheesecake Shots