Kimchi Mac and Cheese Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
6 servings
Ingredients
  • 1 pound macaroni pasta
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 3 tablespoons flour
  • ⅓ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup vegetable stock
  • 2 ½ cups full-fat milk
  • 2 cups cheddar, grated, divided
  • 1 cup kimchi, finely chopped
  • 1 cup mozzarella, grated, for finishing
  • 20 chives, finely chopped
Directions
  1. Preheat the oven to 380 F and bring a large pot of salted water to boil.
  2. Cook the macaroni according to package directions until al dente. Drain, add back into the pot, and set aside.
  3. Place a medium-sized pot over medium heat, and add the olive oil, butter, minced garlic, and diced onion. Sauté until the onion is translucent and fragrant.
  4. Sprinkle the flour, salt, and pepper over the melted butter and whisk to form a roux. Cook for 2-3 minutes until the roux turns a light golden color.
  5. Gradually pour in the vegetable stock and milk, whisking the whole time, to incorporate the liquids into the roux. Bring to a simmer and continue whisking constantly until the mixture thickens, becomes creamy, and has no lumps remaining. This should take about 4-7 minutes.
  6. Stir in 1 cup of the grated cheddar cheese and chopped kimchi until the cheese is fully melted and the sauce is smooth.
  7. Combine the cooked macaroni with the cheese sauce, stirring to coat the pasta evenly, then spoon the mixture into a baking dish. Sprinkle the remaining grated cheddar and mozzarella cheeses over the top.
  8. Place the baking dish into the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.
  9. Remove from the oven, garnish with chives, and serve warm.