Kimchi Mac and Cheese

The first time my Korean roommate saw me making boxed mac and cheese, she laughed and said 'let me fix that.' She grabbed her jar of kimchi from the fridge, chopped it up, and stirred it into my humble cheese sauce. The kimchi juices turned the sauce a lovely pale orange pink, and one bite later I understood why cultures have been combining fermented things with cheese for centuries.

I made this for my book club last winter when we were discussing a novel set in Seoul. Everyone was skeptical at first kimchi in mac and cheese sounds like a strange combination but the dish disappeared faster than anything else on the table. Now they request it every time we meet, proof that the best culinary discoveries often come from throwing tradition out the window.

Ingredients

• 300 g (10.5 oz) elbow macaroni: Elbows catch the kimchi and cheese sauce perfectly in their curves
• 2 tbsp unsalted butter: Use unsalted so you can control the seasoning exactly
• 2 tbsp all-purpose flour: This makes the roux that thickens your cheese sauce into velvet
• 500 ml (2 cups) whole milk: Whole milk creates the creamiest sauce low milk just feels thin
• 150 g (1 ½ cups) sharp cheddar cheese, shredded: Mature cheddar gives you that proper cheese punch
• 50 g (½ cup) mozzarella cheese, shredded: Mozzarella adds the gorgeous stretch factor
• 1 tsp Dijon mustard: A secret trick that amplifies the cheese flavor
• ¼ tsp ground black pepper: Freshly ground makes a real difference here
• ½ tsp salt: Taste your sauce before adding more the kimchi and cheese bring salt too
• 200 g (1 cup) kimchi, chopped and well-drained: Drain it really well or your sauce will be too loose
• 1 tbsp kimchi juice: This liquid gold is where all the flavor lives
• 2 spring onions, finely sliced: Fresh onion brightness balances the fermented funk
• 1 tbsp gochujang: Optional but I love the extra depth it adds
• 30 g (¼ cup) panko breadcrumbs: Panko creates the crunchiest, lightest topping
• 1 tbsp unsalted butter, melted: For tossing with the panko so it browns beautifully
• 1 tbsp sesame seeds: These add a lovely nutty finish and look gorgeous

Instructions

Get your oven ready:

Preheat oven to 200°C (400°F) and lightly grease a medium baking dish with butter

Cook the pasta:

Cook macaroni according to package directions until just al dente, then drain and set aside

Make your roux base:

Melt 2 tbsp butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute until it smells nutty

Build the cheese sauce:

Gradually pour in the milk while whisking constantly, let it bubble and thicken for about 4 to 5 minutes

Add the cheese:

Reduce heat to low and stir in cheddar, mozzarella, mustard, pepper, and salt until everything melts into glossy perfection

Bring it all together:

Fold in the cooked macaroni, chopped kimchi, kimchi juice, spring onions, and gochujang if you want extra heat

Transfer to baking dish:

Pour the mixture into your prepared baking dish and spread it evenly

Make the crispy topping:

Combine panko breadcrumbs with melted butter and sesame seeds in a small bowl

Top and bake:

Sprinkle the panko mixture evenly over the mac and cheese and bake for 15 minutes until golden and bubbling

The hardest part:

Let it rest for 5 minutes before serving this gives the sauce time to set slightly

Save

My partner who claims to hate kimchi ate three helpings and asked when I was making it again. Thats the moment this recipe graduated from experiment to regular rotation in our house.

Make It Your Own

Sometimes I swap the cheddar for gruyère when I want something fancier. The nuttiness plays beautifully with the fermented kimchi flavors, though it does change the dish from comfort food to dinner party territory.

The Vegan Version

My vegan friend adapted this recipe and honestly her version was just as good. She used oat milk, vegan butter and a mix of vegan cheddar and mozzarella shreds. Just make sure your kimchi doesnt contain fish sauce some brands do.

What To Serve With Kimchi Mac and Cheese

I keep things simple when this is on the table. A crisp green salad with an acidic vinaigrette cuts through the richness beautifully.

• Steamed broccoli or green beans add a fresh element
• A cold riesling or lager balances the spice perfectly
• Garlic bread seems excessive but is never actually a mistake

Save

Theres something magical about how the familiar comfort of mac and cheese meets the bold bright flavors of kimchi. Once you try it, regular mac and cheese might feel a little bit plain.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can assemble the dish up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold. The panko topping is best added just before baking to maintain its crispiness.

→ What type of kimchi works best?

Mature, well-fermented kimchi provides the deepest flavor. Make sure to drain it well to prevent the sauce from becoming too watery. Traditional napa cabbage kimchi is ideal, but any variety will add delicious tangy heat.

→ Is this dish very spicy?

The spice level is moderate and approachable. Kimchi adds gentle warmth rather than overwhelming heat. If you prefer more spice, increase the gochujang or add extra kimchi juice. For a milder version, reduce both.

→ Can I use different pasta shapes?

While elbow macaroni is traditional, cavatappi, shells, or penne work well too. Choose shapes with plenty of surface area and nooks to hold the creamy cheese sauce and kimchi pieces effectively.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave with a splash of milk to restore creaminess, or warm in a 350°F oven until heated through. The flavors often improve overnight.

→ Can I freeze kimchi mac and cheese?

Freezing is possible but may slightly alter the texture. The sauce can separate slightly upon thawing. To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.