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!
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
Directions:
- 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.
- 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.
- 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.
- 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.
