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Kimchi Mac and Cheese

Kimchi Mac and Cheese

Kimchi Mac and cheese is creamy and zippy in all the right ways, a fusion of American and Korean food that will make your taste buds happy.
Course Side Dish, vegetarian
Cuisine American, asian fusion, Korean
Keyword kimchi, kimchi mac and cheese, mac and cheese, spicy mac and cheese
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10

Ingredients

  • 1 lb curly pasta I used Cavatappi pasta
  • ½ cup kimchi 1 5.6 oz can PKWK Kimchi
  • ¼ cup butter 4 tablespoons
  • ¼ cup all-purpose flour
  • 2 cups ½ and ½
  • 1 whole egg beaten
  • 3 cups shredded sharp cheddar about 12 0z
  • 2 cups shredded Jack or Havarti about 8 oz
  • 1 cup parmesan shredded divided
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon Gochujang Korean chili Paste
  • 1 teaspoon garlic powder
  • 1 cup panko breadcrumbs
  • ½ cup chopped green onions

Instructions

  1. Cook the pasta according to the directions on the package to the al dente stage, reserve 1 ½ cups pasta cooking water.
  2. Drain the pasta and reserve.
  3. Butter a rectangular 13x9 or round baking dish.
  4. Preheat the oven to 350°
  5. While the pasta is cooking, If your kimchi is large pieces, dice into ½ inch chunks. For PKWK it is already chopped perfectly.
  6. Melt the butter in a large saucepan over medium heat.
  7. Add the finely chopped kimchi, and let it sauté stirring occasionally for 7 minutes to let the flavors bloom and the liquid reduce.
  8. Sprinkle the flour over the kimchi and butter mixture and let cook, constantly stirring for a minute.
  9. Slowly pour in the ½ and ½ and the reserved pasta cooking liquid, stirring constantly and using a whisk if you have one.
  10. Cook for 5 minutes until the sauce has thickened and it is bubbly.
  11. Reduce the heat to low.
  12. Take ½ cup of the hot mixture and stir it into the beaten egg. Do this quickly so as to not curdle the egg.
  13. Pour the egg mixture into the kimchi mixture, stirring constantly until thoroughly combined.
  14. Stir in the cheddar and the jack or Havarti cheeses and ½ cup of the parmesan cheese. Continue to stir until the cheeses have melted and blended into the sauce.
  15. Add the salt, pepper, gochujang, and the garlic powder. Taste and add more salt if necessary.
  16. Pour the mixture into the prepared baking dish.
  17. Combine the breadcrumbs, green inions, and the remaining parmesan cheese. Sprinkle over the mac and cheese.
  18. Bake for 20-30 minutes until it is bubbling, and the breadcrumbs have toasted nicely.