Kimchi Mac and Cheese
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
624 kcal
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Course
Side Dish, Main Course
Kimchi Mac and Cheese
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This deliciously gooey and unique mac and cheese will make you wonder why you had it any other way! This Kimchi Mac and Cheese is loaded with drool-worthy melty cheese, an irresistibly crunchy topping, and of course bursts of refreshing kimchi that beautifully cut through the richness of cheese for a beautiful balance. There's no going back after this Kimchi Macaroni and Cheese!
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Ingredients
Ingredients
- 1 teaspoon kosher salt plus more for boiling
- 8 oz dried macaroni pasta
- 6 tablespoons unsalted butter divided (see directions)
- 1 1/3 cup whole milk
- 1 1/3 cup heavy cream
- 1 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 3 tablespoons Gochujang
- 1/2 cup cabbage kimchi drained & finely chopped
- 7 tablespoons kimchi juice
- 4 ounces gruyere cheese shredded
- 8 ounces mozzarella cheese shredded and divided in half
- 4 ounces Parmesan Cheese grated
- fresh cracked black pepper to taste
Topping
- 1/3 cup Panko bread crumbs
- 2 tablespoons sesame seeds
- 1 green onion thinly sliced, optional
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Instructions
- Preheat the oven to 350°F (180°C).
- Bring a pot of well-salted water to a boil then cook pasta until al dente (it’ll finish cooking while baking). Drain then stir in 1 tablespoon of butter to pasta. Set aside.
- Heat a small pan on medium, then dry toast the panko bread crumbs with the sesame seeds until lightly golden. This should less than a minute, it’ll continue to turn golden in the oven. Set aside.
- In a bowl, combine the whole milk, cream, and cornstarch until smooth. Set aside.
- Heat a cast iron on medium-low heat or a large pan on medium heat, then melt the remaining butter. Add in the garlic powder, onion powder, and gochujang. Cook until the gochujang begins to caramelize, then add the chopped kimchi. Cook for another minute or so, or until the kimchi becomes tender and well coated in the gochujang.
- Stir in kimchi juice, then the cornstarch mixture, and cook until slightly thickened. You should be able to draw a line on the back of a spoon. Don't bring to a boil after the milk is added so. otherwise, you risk making a graining sauce.
- Turn off the heat, then slowly add the cheeses a handful at a time, and remember to save half of the mozzarella for baking. Work quickly so it's hot enough to melt the cheese, but try not to over-stir, otherwise, the sauce could separate. Once the cheese is melted, season the sauce with salt and pepper.
- Combine the pasta with the cheese sauce until well coated. Transfer half of the pasta to a 9-inch cast iron or baking dish, sprinkle on the remaining mozzarella, then layer on the remaining pasta. Top with the toasted panko breadcrumbs and bake for about 20 minutes, or until golden and bubbly. Allow to cool for about 10 minutes to allow the sauce to set then enjoy!
Notes
- Gochujang: Find it easily at Asian markets or some local grocery stores. Note it comes in various spice levels.
- Freshly Grated Cheese ALWAYS: TRUST ME, it's worth the effort for gooeyness. For easy grating, you can pop the cheese in the freezer.
- Avoid Boiling the Dairy: Once the whole milk and cream are added to the kimchi cheese sauce, try to avoid bringing it to a boil, otherwise, you risk getting having a grainy texture in your sauce.
- Don't Break Your Sauce: Once heat is off, work quickly so the sauce stays hot enough to melt the cheese, but avoid overmixing so the sauce doesn't separate (creating oil puddles along the edges of the pot).
- Cast Iron: Use a 9-inch cast iron for fewer dishes and long-lasting durability. One-pot from sauce to table.
Nutrition Information
Show Details
Serving
150g
Calories
624kcal
(31%)
Carbohydrates
34g
(11%)
Protein
25g
(50%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
135mg
(45%)
Sodium
977mg
(41%)
Potassium
214mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1447IU
(29%)
Vitamin C
1mg
(1%)
Calcium
563mg
(56%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Serving | 150g | |
| Calories | 624kcal | 31% |
| Carbohydrates | 34g | 11% |
| Protein | 25g | 50% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 135mg | 45% |
| Sodium | 977mg | 41% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1447IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 563mg | 56% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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