This Kimchi Mac and Cheese is the cozy, irresistible, cheesy comfort dish I turn to for special occasions, especially during the holidays. It's an Asian fusion mac and cheese recipe that feels familiar and nostalgic, but with a fun spicy twist from the kimchi that gives it so much personality.
This kimchi mac and cheese comes together quickly, making it perfect for weeknights, potlucks, or those moments when you just need a mouth-watering bowl of kimchi macaroni and cheese to boost your mood.
What Is Kimchi Mac and Cheese?
If you’ve never tried kimchi mac and cheese, think of it as your favorite classic mac—creamy, gooey, and comforting—but upgraded with tangy, spicy, umami-packed kimchi. This kimchi macaroni and cheese takes a familiar American classic and blends it with one of Korea’s most iconic fermented foods.
Because of that, you get layers of flavor that are bold without being overwhelming, making this kimchi mac and cheese recipe such a fun twist on a classic comfort food.
Why You’ll Love This Kimchi Mac and Cheese
- Irresistibly creamy texture: The combination of cheddar, gouda, and a silky béchamel sauce makes this kimchi mac and cheese unbelievably smooth.
- Bold, unique flavor: The kimchi and kimchi juice add tang, spice, and depth, transforming regular mac into a a unique flavor bomb!
- Quick and easy: This kimchi mac and cheese recipe comes together fast, so you can have dinner ready in under an hour with minimal fuss.
- Baked to perfection: The cheesy layers and golden panko topping give each bite the best mix of creamy and crunchy.
Equipment You’ll Need
- Large pot
- Large saucepan or wide pot
- Casserole baking dish (11x7 or 9x9, about 2 quarts)
- Whisk
- Mixing spoon
- Cheese grater
Ingredients
- Cavatappi Pasta: The spiral shape holds onto creamy sauce so well. Elbow macaroni works well too if you can't find cavatappi pasta!
- Unsalted Butter: Helps create a rich, smooth roux.
- All Purpose Flour: Thickens the béchamel so the cheese melts into a silky sauce.
- Whole Milk: Keeps the kimchi macaroni and cheese extra creamy.
- Heavy Cream: Adds richness you want in a good kimchi mac and cheese recipe.
- Kimchi Juice
- Kimchi: Adds crunch, spice, and the signature fermented bite.
- Gochujang: Gives the dish a subtle heat and savory depth.
- Sharp Cheddar Cheese: Melts beautifully and gives that classic mac and cheese flavor.
- Gouda Cheese: Adds a mild sweetness and extra creaminess.
- Parmesan Cheese: Adds saltiness and nuttiness to balance the dish.
- Salt
- Black Pepper
- Panko Bread Crumbs: Toast into a crispy, golden top layer.
- Cilantro: Fresh, bright garnish that pairs well with kimchi’s bold flavor.
Customizations
- Protein Addition: Add shredded chicken, bacon, or sautéed mushrooms for extra heartiness.
- Cheese Mix-Ups: Swap gouda for gruyere, sharp white cheddar, or fontina for a slightly different take on kimchi mac and cheese.
- Spice Boost: Add sliced jalapeños, crushed red pepper, or extra gochujang if you want more heat.
How to Make Kimchi Mac and Cheese
Boil the Pasta
Cook the pasta in a large pot of salted boiling water until just al dente (slightly under is preferred). Drain and set aside.
Make the Cheese Sauce
In a large pot, melt the butter over medium heat. Whisk in the flour to create a smooth roux.
Slowly add the milk and heavy cream, stirring constantly until thickened. Then mix in the kimchi juice, chopped kimchi, and gochujang. Add shredded cheddar and gouda, stirring until the sauce is smooth and creamy.
Combine Pasta and Sauce
Add the cooked pasta into the pot and mix until fully coated in the creamy sauce. Season with salt and pepper.
Assemble the Bake
Transfer half the pasta mixture into an 11x7 or 9x9 (2-quart) casserole dish. Add a layer of ½ cup cheddar and ½ cup gouda.
Add the remaining pasta on top, then finish with the remaining cheddar, gouda, and parmesan and an even layer of panko on top.
Bake
Bake at 375°F for 25–30 minutes until the dish is golden and bubbly on top.
Garnish and Serve the Kimchi Mac and Cheese
Top with chopped cilantro and serve warm.
Storage
Store leftover kimchi mac and cheese in an airtight container in the fridge for up to 3 days. You can also freeze leftovers up to 3 months.
Tips To Make the Perfect Kimchi Mac and Cheese
- Use freshly shredded cheese: It melts smoother and creates a creamier sauce.
- Don’t overcook the pasta: Slightly undercooked pasta holds up better when baked.
- Mix the topping well: Panko + cheese gives the top of your kimchi mac and cheese the perfect crunch.
Frequently Asked Questions (FAQs)
Which pasta is best for kimchi mac and cheese?
Cavatappi or macaroni works best because their shape catches the creamy sauce beautifully.
What cheese is best to use for mac and cheese?
I love a mix of sharp cheddar and gouda for this kimchi macaroni and cheese, but gruyere or sharp white cheddar are also great options.
Can I make this ahead of time?
Yes! Assemble the kimchi mac and cheese ahead, cover, refrigerate, and bake when ready—just add 5-7 extra minutes.
Should I use pre-shredded cheese?
You can, but shredding your own is best since pre-shredded cheese has anti-caking agents that affect melting and creaminess.
Can I make this spicier?
Absolutely—add red chili flakes, extra gochujang, or spicy kimchi to bring more heat to your kimchi mac and cheese recipe.
Can I skip the bake?
Yes! If you want a quicker version, skip the oven and enjoy it straight from the pot.
Related Recipes You’ll Love
- Chinese Sticky Rice
- Dumpling Bake (Viral One Pan Recipe)
- Garlic Parmesan Chicken Pasta
- Gochujang Pasta
Kimchi Mac and Cheese
Equipment
- 11x7 baking dish or 9x9 baking dish
Ingredients
- 12 oz. dry cavatappi pasta or macaroni pasta
- 6 tablespoon unsalted butter
- 6 tablespoon all purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- ¼ cup kimchi juice
- 1 cup kimchi chopped
- 2 tablespoon gochujang
- 3 cups sharp cheddar cheese shredded
- 2 cups gouda cheese shredded
- ½ cup freshly grated parmesan cheese
- 1 teaspoon salt
- Freshly ground black pepper
- 1 cup panko breadcrumbs
- Chopped cilantro
Instructions
- Cook the pasta in a large pot of salted boiling water until just al dente.12 oz. dry cavatappi pasta
- In a separate large pot, melt the butter over medium heat. Whisk in the flour to form a smooth roux.6 tablespoon unsalted butter, 6 tablespoon all purpose flour
- Slowly pour in the milk and heavy cream. Stir in the kimchi juice, chopped kimchi, and gochujang. Add 2 cups of sharp cheddar and 1 cup of gouda, stirring until the sauce is smooth and creamy.3 cups whole milk, 1 cup heavy cream, ¼ cup kimchi juice, 1 cup kimchi, 2 tablespoon gochujang, 3 cups sharp cheddar cheese, 2 cups gouda cheese
- Add the cooked pasta to the cheese sauce, season with salt and pepper, and mix until fully coated, about 1-2 mins.1 teaspoon salt, Freshly ground black pepper
- Transfer half of the macaroni mixture into a 11x7 or 9x9 (2 quarts) casserole dish. Add a layer of ½ cup cheddar and ½ cup gouda. Add the remaining macaroni on top, then finish with the remaining cheddar, gouda, parmesan, and a generous layer of panko breadcrumbs.½ cup freshly grated parmesan cheese, 1 cup panko breadcrumbs
- Bake at 375°F for 25–30 minutes, or until the top is golden and bubbly.
- Garnish with chopped cilantro and serve warm.Chopped cilantro
Joe says
I like your recipe a lot. It’s non-traditional. It is so good as a side dish. I made it during thanksgiving for my family, and going to make it again for Christmas
Herman says
Thank you so much and I'm glad you liked this one!