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

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
16
Yield:
16 servings
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Ingredients

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

Directions

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.

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  • 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
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/21/2018
Plan on 10 more minutes cook time 10 minutes of "rest" time and also dirtying up a lot of dishes. With that being said this is a great recipe! First bite in and I thought it needed salt but after you get some kimchi in your bites...it's perfect! Read More
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