Kimchi Mac and Cheese
This kimchi mac and cheese is a delicious twist on a classic, creamy homemade mac and cheese. Made with finely chopped kimchi, flavorful gochujang, three different kinds of cheese, and topped with crunchy, golden panko, it is the ultimate bowl of comfort.
Servings: 6
Ingredients
- 1 lb dry pasta (like fusilli or rotini)
- 1 cup kimchi
- 4 oz smoked gouda cheese shredded
- 4 oz mozzarella cheese shredded
- 4 oz sharp cheddar cheese shredded
- ½ cup reserved pasta water
- 1 cup heavy cream
- 8 tbsp salted butter
- 1 tsp gochujang
- 1 cup panko bread crumbs
- chopped scallions (for garnish)
Instructions
- Start by finely chopping the kimchi. Don't worry about draining it; some liquid is fine.
- Bring a pot of water to a boil. Add the pasta and cook according to package directions. Make sure to reserve the ½ cup pasta water before draining.
- Meanwhile, in a large non-stick skillet or dutch-oven on medium-high heat, add 4 tablespoons butter. Once it begins to bubble, add the kimchi and gochujang. Sauté until the kimchi softens, about 3-5 minutes.
- Reduce the heat to medium-low and add the heavy cream, reserved pasta water, and cheese. Stir constantly to prevent the cheese from sticking and burning. Once the cheese has melted, add 2 tablespoons butter and stir until incorporated.
- Remove from heat and add the pasta. Make sure that the noodles are coated evenly in the cheese sauce.
- Transfer the mac and cheese to an oven safe dish (if not already using an oven-safe skillet or dutch oven) and spread out evenly.
- In a small bowl, melt 2 tablespoons butter in the microwave, then use a fork to combine well with the panko bread crumbs. Sprinkle the bread crumbs over top the mac and cheese evenly.
- In an oven, broil the mac and cheese on high for 2-3 minutes or until the bread crumbs turn golden brown.
- Sprinkle with chopped scallions before serving (optional).