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This kimchi (or kimchee) mac and cheese is my friend Lisa's Korean Thanksgiving side dish.


Recipe Summary

10 mins
35 mins
45 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse macaroni with cold water and set aside.

  • Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.

  • Melt 3 tablespoons butter in microwave and mix with bread crumbs.

  • Heat milk in a saucepan over medium heat until warmed through.

  • Melt 2 tablespoons butter in a large, high-sided pan over medium heat. Add flour once bubbling; whisk for 1 minute. Slowly pour in the warm milk. Whisk until sauce thickens slightly.

  • Remove sauce from heat and stir in Cheddar and Monterey Jack cheeses. Add the macaroni; stir to coat. Mix in the drained kimchi. Season with salt and pepper. Pour into the prepared casserole dish. Sprinkle the buttered bread crumbs on top.

  • Bake in the preheated oven until browned on top, about 20 minutes.

Cook's Notes:

Kimchi should preferably be aged, not newly made.

Feel free to use regular bread crumbs.

If you have them, wear plastic gloves while prepping the kimchi

Nutrition Facts

365 calories; protein 16.9g; carbohydrates 34g; fat 19.2g; cholesterol 54.6mg; sodium 720.2mg. Full Nutrition