Kimchi Mac And Cheese Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 4 tablespoons olive oil, divided
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 1 pound medium shell pasta
  • 4 tablespoons unsalted butter, divided
  • 1 ½ cups drained and chopped kimchi, juices reserved
  • 1 tablespoon gochujang paste
  • 1 teaspoon granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 ½ cups whole milk, room temperature
  • ½ teaspoon freshly ground black pepper
  • 2 cups (8-ounces) shredded sharp cheddar
  • 1 cup (4-ounces) shredded smoked Gouda
  • 1 ½ cups (6 ounces) shredded whole milk mozzarella
  • ¼ cup finely grated Parmesan
  • ¼ cup panko
  • 2 tablespoons furikake
  • ½ cup thinly sliced scallions
Directions
  1. Preheat the oven to 400 F.
  2. Oil a 13 x 9-inch baking dish with 2 tablespoons of olive oil.
  3. Bring a large, heavy pot of water and 1 tablespoon kosher salt to a boil.
  4. Add the pasta and cook according to package directions until just al dente.
  5. Drain the pasta and rinse briefly with cold water.
  6. Transfer the pasta to a bowl and toss to coat it with the remaining olive oil. Set it aside.
  7. Return the pot to medium-high heat and add 2 tablespoons of butter.
  8. Once the butter has melted, add the chopped and drained kimchi, gochujang paste, and sugar, and cook and stir until the kimchi starts to caramelize (about 2 minutes).
  9. Turn off the heat and remove the kimchi from the pot to a plate and set aside.
  10. Add the remaining butter to the pot over medium heat.
  11. Once the butter has melted, whisk in the flour and cook for 1 minute.
  12. Slowly whisk in the milk, black pepper, and remaining teaspoon salt.
  13. Cook, stirring constantly, until the sauce thickens.
  14. Stir in the sharp cheddar, smoked Gouda, and reserved kimchi juices until melted and smooth.
  15. Turn off the heat and add back in the sauteed kimchi and cooked shells, stirring to coat evenly.
  16. Transfer half of the pasta to the prepared pan.
  17. Sprinkle on the mozzarella in an even layer.
  18. Top with the remaining pasta.
  19. Sprinkle on the Parmesan, panko, and furikake.
  20. Bake the pasta for 15 minutes until it's bubbly and the panko is golden.
  21. Remove from the oven and top with the scallions.
  22. Serve and enjoy.