Search

Three-Cheese Kimchi Mac and Cheese with Gochujang

12/10/2024
Cheese
Total time: 31 min
Prep time: 10 min
Cook time: 21 min
Servings: 4
Three-cheese kimchi mac and cheese with gochujang.
Cheese Butter Milk

Get ready to elevate your mac and cheese game with a kimchi twist! Kimchi is an important traditional fermented food in Korea. Historically, the tradition of making kimchi among Koreans started as a necessity of storing and preserving vegetables during the long harsh cold winters. This Three-Cheese Kimchi and Gochujang Mac and Cheese is a fusion of creamy, cheesy goodness with a bold, tangy Korean twist that is perfect for a winter dinner.

Kimchi adds a unique depth to mac and cheese with its spicy, fermented flavor, while gochujang, a traditional chili paste, lends a signature heat that’s both sweet and spicy. Blending sharp white cheddar, melty mozzarella, and savory Parmesan cheeses brings richness to every bite in this three-cheese mac and cheese, while the spicy, fermented kimchi and gochujang add a punch of flavor that’s downright addictive. Finished with a crispy panko topping and a sprinkle of fresh scallions, this dish is comfort food with a delightful kick—perfect for spicing up your weeknight dinners or impressing guests at your next gathering. Ready in just over 30 minutes, this Korean-inspired mac and cheese dish is the ultimate easy-to-make indulgence!

9 people made this

Ingredients:

Ingredients

  • Kosher Salt
  • 8 Ounces Mini shell pasta
  • 2 Tablespoons Butter , salted
  • 1 Cup Kimchi
  • 1 Tablespoon Gochujang
  • 1 1/12 Tablespoons All Purpose Flour
  • 1 Cup Whole Milk
  • 4 Ounces Mozzarella Cheese , freshly grated
  • 4 Ounces Sharp white cheddar cheese , freshly grated
  • 3 Ounces Parmesan Cheese , freshly grated
  • 1 Cup Panko Bread Crumbs
  • Scallions (Green Onion) , finely sliced, for serving
See preparation

Directions:

Directions

  1. Heat oven to broil. Bring a large pot of heavily salted water to a boil. Add the pasta shells and cook until al dente. Drain and set aside.
  2. Heat the same pot the shells were cooked in over medium-high heat. Add the butter. Once butter is melted, add the kimchi. Cook for about 3 minutes, then stir in the gochujang. Stir until mixed, and cook for an additional 2 minutes.
  3. Add in the flour, stirring until it’s incorporated and there are no lumps. Then add the milk and grated cheeses. Stir and cook until it reaches a thick, cheesy consistency. Add the cooked mini shell pasta back to the pot and mix to evenly coat with the sauce. Season with salt to taste. 
  4. Pour the cheesy pasta mixture into a baking dish and top with the panko bread crumbs. Broil for 2-3 minutes, being careful to not let the bread crumbs burn. Serve with sliced scallions. 

Related Recipes