Kimchi Mac n Cheese is a creamy, cheesy pasta dish with the spicy, tangy kick of kimchi mixed through, topped with a golden, crispy layer. It’s comfort food with a bold twist.
Category
Dinner
Servings
8
Prep time
30 minutes
Cook time
1 hour
Kimchi Mac n Cheese is a creamy, cheesy pasta dish with the spicy, tangy kick of kimchi mixed through, topped with a golden, crispy layer. It’s comfort food with a bold twist.
Ingredients
- 500g (1lb 2oz) dried elbow pasta
- 120g (4oz) unsalted butter
- 70g (2½oz) plain flour
- 800ml (3⅓ cups) milk
- 200ml (¾ cup) kimchi juice
- 1 tbsp gochujang (Korean chilli paste)
- 200g (7oz) medium sharp cheddar cheese, grated
- 350g (12oz) mozzarella cheese, grated
- 400g (14oz) kimchi
- salt, to taste
- white pepper, to taste
- 10g (2 tsp) Korean chilli flakes
- 60g (2oz) panko breadcrumbs
Directions
Preheat your oven to 180°C (356°F).
- Cook the pasta according to the package instructions until al dente. Once cooked, drain well and set aside.
- In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for 2–3 minutes, whisking continuously, until it takes on a light golden colour.
- Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and starts to thicken.
- Reduce the heat to medium, then stir in the gochujang, kimchi juice, and ¾ of the grated cheddar and mozzarella cheeses. Stir until the cheese has fully melted and the sauce is smooth.
- Season the sauce with salt and white pepper to taste. Adjust as needed.
- Combine the cooked pasta and kimchi in a large pot or mixing bowl. Pour the cheese sauce over the pasta and stir well to ensure everything is evenly coated.
- Transfer the mixture to an oven-safe dish. Sprinkle the remaining cheddar and mozzarella over the top, followed by the panko breadcrumbs and Korean chilli flakes.
- Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the sauce is bubbling.
