Kimchi Mac and Cheese
User Reviews
5
Kimchi Mac and Cheese
Description
Kimchi Mac and Cheese blends traditional comfort food with the bold flavor of kimchi. Short, curly pasta such as cavatappi is cooked slightly under standard instructions to retain some bite and then combined with a Mornay-style cheese sauce. The sauce starts by sautéing finely chopped, drained kimchi in butter to reduce moisture and concentrate flavor, followed by whisking in flour, heavy cream, salt, pepper, and garlic powder to create a smooth base. A mixture of sharp cheddar, mild gouda, and Parmesan adds complexity and creaminess when melted into the sauce.
The kimchi's fermented tang cuts through the richness of the cheeses and cream, offering a savory punch while the creamy sauce envelops each pasta piece, resulting in a casserole that's both richly textured and vibrant. The final step adds bread crumbs for a toasted contrast if baked or served skillet style.
This dish serves well as a main or side for those who enjoy a spiced-up spin on a classic. The recipe notes highlight suitable pasta shapes and suggest cheese substitutions for varying intensities, as well as vegan alternatives to account for dietary preferences.
Using a large skillet and limiting pasta depth ensures even cheese coverage and maintain maximum creaminess. The kimchi should be drained well to avoid excess moisture affecting the sauce consistency.
Ingredients
- 8 oz pasta I used Cavatappi pasta, but macaroni, shells, and most short pasta works!, curly
- 3 tablespoons butter
- ½ cup kimchi chopped finely, juices drained - you can go up to 1 cup to enhance flavors
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cups sharp cheddar cheese shredded
- 2 cups gouda shredded
- 1 cup parmesan shredded
- ⅓ cup bread crumbs Panko preferred
Instructions
- Bring a large pot of water to boil and cook the pasta based on the directions on the box (cook about 1 minute under direction for perfect texture)
- While the pasta cooks, heat the butter in a large skillet on medium heat - I recommend at least a 10 inch skillet. Once the butter has melted, add the kimchi to the butter and saute until the water in the kimchi reduces significantly (roughly 5-6 minutes)
- Add flour to this and whisk to create a roux. Once mixed well, add the cream, salt, pepper and garlic powder and whisk nicely to form a fluid mixture (Mornay sauce).
- By this time, the pasta should be done - drain the pasta (reserving ⅓ cup of pasta water)
- Reduce flame to a low heat, and add 2 cups of cheddar, 2 cups of gruyere and ½ cup of parmesan to the Mornay sauce and whisk to create a gooey cheese sauce.
- Add about 2-3 tablespoon of pasta water to the sauce and stir well, then add the pasta and coat well until you get to desired consistency. Note: You might want to add or reduce the cheese based on your own preference for cheesiness!
- Add the remaining cheddar, parmesan and the bread crumbs to the top of the skillet and then pop in the oven to broil for 1-2 minutes. Keep a close eye to make sure it doesn't burn, but you do want it to get JUST close to burning. Tastes delicious!
- No garnishes are required, but if you do want to garnish, use some Korean red chili pepper (gochugaru) or red pepper flakes as well as fresh scallions for an herby note. Serve hot, hot, hot!
Notes
- Use vegan-certified kimchi if preparing a vegan version, as traditional kimchi often contains shrimp or fish ingredients.
- Curly pasta shapes like cavatappi or macaroni hold the sauce well and provide good texture; avoid very thin or long pasta.
- Cheese combinations include sharp cheddar, gouda, and parmesan; gouda can be swapped with gruyere or fontina for milder taste variations.
- The recipe can be made vegan by using plant-based butter and vegan cheddar alternatives, noting some may have saltier profiles.
- Use a large enough skillet to keep the pasta layer shallow to maximize cheesiness and even coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bowls
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 28g | 9% |
| Protein | 35g | 70% |
| Fat | 44g | 68% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 152mg | 51% |
| Sodium | 1317mg | 55% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1205IU | 24% |
| Calcium | 895mg | 90% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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