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Kimchi Mac N Cheese
Don’t get me wrong, I am a through and through mac & cheese lover. Maybe it’s the Korean in me but I’ve always needed something to cut through the heaviness of the cheese! Eating kimchi on the side whenever we had pasta at home was common so the idea of putting kimchi IN the dish didn’t feel like too much of a stretch. Koreans already enjoy the fabulous combo of kimchi & cheese so here I present to you my recipe for Kimchi Mac & Cheese!
@hoemgirl NO BUT HAVE YOU TRIED KIMCHI MAC&CHEESE (with mama kims kimchi too) | gonna make this for thanksgiving again 😭@danosseasoning #danospartner #koreanfusionfood #koreanfoodrecipe #macandcheeserecipe ♬ original sound - Sarah 호정 Kim

Shall we get started?


  • 1 ½ cup fermented kimchi
  • 2 cup macaroni
  • 8 TBSP butter (one stick)
  • 2 TSP flour
  • 1 pint heavy whipping cream
  • Cream cheese (optional)
  • 1 TBSP minced garlic
  • 1 TSP paprika
  • 1 ½ cup mixed cheese
  • Panko bread crumbs

How to Make:

  • 1. Boil macaroni. When it’s cooked, drain water and transfer it in an oven safe bowl.
  • 2. Let’s make a roux – melt a stick of butter in a pan on low heat and add flour.
  • 3. Then, add heavy whipping cream and give it a stir. You can add a stick of cream cheese for richer flavor, but this is totally optional!
  • 4. When everything is incorporated well, add minced garlic, paprika, and chopped kimchi. Add some kimchi juice for that extra kimchi flavor.
  • 5. Add mixed cheese and let it melt on low heat. When the cheese is all melted, pour this sauce mixture on the cooked macaroni and give it a good mix.
  • 6. Sprinkle panko bread crumbs on top. Put this in the oven and bake it at 350 ºF for 15 minutes.
  • 7. ENJOY!

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