Description
Spicy Kimchi Mac Cheese is a vibrant twist on the classic comfort dish, combining creamy cheese sauce with tangy, fermented kimchi and a spicy kick from gochujang. This baked macaroni and cheese offers a perfect balance of rich, cheesy textures and bold Korean flavors, topped with a crunchy sesame panko crust for added dimension.
Ingredients
Scale
Pasta
- 10.5 oz elbow macaroni
- 1 tbsp salt for boiling water
Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.9 cups whole milk
- 5.3 oz sharp cheddar cheese, grated
- 2.6 oz mozzarella cheese, grated
- 1.8 oz cream cheese, cubed
Flavorings
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Salt, to taste
Kimchi Mixture
- 5.3 oz well-fermented kimchi, chopped
- 1 tbsp kimchi juice
- 2 spring onions, finely sliced
Topping
- 1.8 oz panko breadcrumbs
- 1 tbsp toasted sesame seeds
- 1 tbsp unsalted butter, melted
- 1 tsp sesame oil
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 390°F and lightly grease a medium-sized baking dish to prevent sticking.
- Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, then drain and set aside.
- Make Roux: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in the flour and continue stirring for about 1 minute until the mixture is fragrant and pale golden.
- Create Cheese Sauce: Slowly pour in the whole milk while whisking constantly to avoid lumps. Cook the mixture for 4 to 5 minutes until it thickens into a smooth sauce.
- Incorporate Cheeses: Reduce the heat to low and add the grated cheddar, mozzarella, and cubed cream cheese. Stir gently until all the cheeses are fully melted and combined into the sauce.
- Add Aromatics and Seasonings: Mix in the gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste, ensuring the sauce is well balanced with a spicy kick.
- Add Kimchi Mixture: Fold in the chopped kimchi, kimchi juice, and finely sliced spring onions, distributing them evenly throughout the cheese sauce.
- Combine Sauce and Pasta: Add the drained macaroni into the cheese sauce, stirring until every piece is thoroughly coated. Transfer this mixture into the prepared baking dish.
- Prepare Topping: Combine the panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil in a small bowl. Sprinkle this mixture evenly over the macaroni.
- Bake and Serve: Bake the dish in the preheated oven for 15 to 20 minutes or until the top is golden brown and bubbly. Allow it to cool slightly before serving for optimal flavor and texture.
Notes
- Use well-fermented kimchi for the best depth of flavor and spiciness.
- Adjust the amount of gochujang to control the spice level according to your preference.
- If you want a creamier sauce, use whole milk or substitute with half-and-half.
- To make it gluten-free, use gluten-free flour and gluten-free panko breadcrumbs.
- Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean-American Fusion
Keywords: kimchi mac and cheese, spicy mac and cheese, Korean fusion recipes, baked macaroni and cheese, gochujang mac and cheese, comfort food with kimchi
