Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup kimchi, finely chopped and drained
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 ½ cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tablespoon gochujang (optional)
- Salt and black pepper to taste
- ½ cup panko breadcrumbs
- 2 green onions, sliced
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Boil pasta in salted water until al dente. Drain and set aside.
- Sauté chopped kimchi in a skillet over medium heat for 2–3 minutes. Set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly until thickened.
- Stir in cheddar and mozzarella until melted. Season with salt, pepper, and gochujang (if using).
- Fold in sautéed kimchi and cooked pasta until well combined.
- Transfer to baking dish. Top with panko breadcrumbs and extra cheese if desired.
- Bake for 20–25 minutes until bubbly and golden. Let rest 5 minutes.
- Garnish with sliced green onions and serve hot.
Notes
- Press the kimchi to remove excess liquid before using.
- For extra spice, add more gochujang or a sprinkle of chili flakes.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: kimchi mac and cheese, fusion pasta recipe, spicy mac and cheese, baked mac and cheese, cheesy Korean pasta