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.
How Does it Taste?
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.
Ingredients
- dry elbow pasta (macaroni noodles)
- cheddar cheese – It is best to shred your own cheese because pre-shredded cheese from the store has additional ingredients that are added to prevent it from sticking together, which will alter the texture of your cheese sauce.
- flour
- milk
- kimchi – with the brine
- mustard
- Sriracha hot sauce – optional
- salt and pepper
How to Make it
- Cook the pasta. 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.
- Make the cheese sauce. Add the 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.
- Serve. Serve topped with a bit more Sriracha and kimchi, if desired.
Where to Find Kimchi
If you have never had kimchi before, let me introduce you to this fantastic ingredient. 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.
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.
Many farmers/producers are now making it to sell at local Farmer’s markets. If you don’t mind that it didn’t come straight from Korea, then you might as well pick up a jar from the locals. If you are feeling particularly adventurous, you can even make your own kimchi at home!
As for where to find authentic Korean kimchi, you can look 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!
Storage & Reheating
- For best results, consume your kimchi mac within 4 days. It should be stored in the fridge within 2 hours in an airtight container.
- You can even freeze it for up to 3 months. Just make sure to cool it completely first to avoid ice crystals and cover it well. Thaw it in the fridge overnight.
- Reheat it on the stove or in the microwave. The pasta may have absorbed all of the sauce while sitting. If that’s the case, just add a splash of milk to the pot when you’re reheating it.
What to Serve it With
This mac and cheese goes with the your typical dishes like pulled pork, grilled meat, BBQ ribs, hot dogs, coleslaw and cornbread. Sautéed broccoli is my favorite so give that a try.
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 mac and cheese, please share the recipe!
Kimchi Mac and Cheese Recipe
Ingredients
- 3 cups dry elbow pasta
- 3 cups cheddar cheese - shredded
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup kimchi - (with the brine)
- 2 tablespoons mustard
- 2 teaspoons Sriracha hot sauce - optional
- salt and pepper - to taste
Instructions
- 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.
- Add the 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.
- Serve topped with a bit more Sriracha and kimchi, if desired.
Notes
- For best results, consume your kimchi mac within 4 days. It should be stored in the fridge within 2 hours in an airtight container.
- You can even freeze it for up to 3 months. Just make sure to cool it completely first to avoid ice crystals and cover it well. Thaw it in the fridge overnight.
- Reheat it on the stove or in the microwave. The pasta may have absorbed all of the sauce while sitting. If that’s the case, just add a splash of milk to the pot when you’re reheating it.
Nutrition
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
This is definitely very creamy and tasty. It was easy enough to make. Added a bit more kimchi at the end. Yum!
Thanks! I love lots of kimchi as well.