Kimchi Mac & Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
708 kcal
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Course
Side Dish, Main Course
Kimchi Mac & Cheese
Description
Kimchi Mac & Cheese blends elbow macaroni with a creamy cheese sauce that incorporates gochujang and kimchi, lending bold Korean spice and acidity. The sauce is built by first sautéing onion and garlic in oil or butter, then adding flour to form a roux. Incorporating chopped kimchi and its juice, along with a milk-gochujang mixture, forms the base before melting in shredded cheese and seasoning with garlic powder, salt, and black pepper. The macaroni is tossed in this sauce, resulting in tender pasta enveloped in a rich, spicy, and tangy cheese coating.
The sauce's texture is creamy and smooth, with the kimchi adding hints of fermented sharpness and gochujang bringing chili heat balanced by the cheese's richness. The sauteed onions add sweetness and depth to the flavor profile. This preparation provides a distinctive twist on traditional mac and cheese through its mix of Korean-inspired ingredients.
Serving the dish right away is recommended to enjoy the sauce at its smoothest and the pasta at its best texture. Garnishes like chopped cilantro and green onions introduce fresh herbal notes and color, which brighten the dish's appearance and flavor. This mac and cheese variation works well as a satisfying main or a side dish with other simple components.
Ingredients
- ½ lb elbow macaroni cooked according to package instructions, or cavatappi
- 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 milk whole
- ½ tsp salt or to taste, sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ C kimchi chopped, along with juice
- 2 ½ C cheese shredded
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 59g | 20% |
| Protein | 31g | 62% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 94mg | 31% |
| Sodium | 631mg | 26% |
| Potassium | 513mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1040IU | 21% |
| Vitamin C | 3mg | 3% |
| Calcium | 752mg | 75% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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