KIMCHI MAC & CHEESE
This is creamy, cheesy comfort food with a spicy, funky kick that keeps it from being cloying. The kimchi adds brightness and complexity to what can sometimes be a one-note dish, while the cheese tempers the kimchi's acidity. Add some gochugaru (Korean chilli flakes) for extra heat, and you've got something that's both comforting and exciting.
Mac and cheese with kimchi might sound like a recent Instagram invention, but the combination of fermented vegetables and cheese has a long history - think of European dishes like tartiflette with cornichons, or the way pickles cut through rich fondue. We're just applying the same principle with Korean flavours. I am a lover of the pantry and fridge dinner - ingredients that are always there, ready for when you need.
INGREDIENTS
- 400g macaroni or other short pasta
- 60g butter
- 60g plain flour
- 750ml whole milk
- 300g sharp cheddar, grated
- 100g gruyère or comté, grated
- 1 tablespoon of Kimchi paste to add depth (optional)
- 185ml (¾ cup) kimchi, drained and chopped - room temp.
- 2 spring onions, sliced
- 1-2 tsp gochugaru (Korean chilli flakes) - adjust to taste
- Salt and pepper
- Optional: panko breadcrumbs and extra cheese for topping
METHOD
- Cook the pasta: Bring a large pot of salted water to the boil. Cook pasta until just al dente (1-2 minutes less than package directions). Drain and set aside.
- Make the cheese sauce: In the same pot, melt butter over medium heat. Add flour and whisk constantly for 2 minutes to make a roux - it should be blonde and smell slightly nutty.
- Add milk: Gradually whisk in the milk, making sure there are no lumps. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
- Add cheese and kimchi: Remove from heat. Stir in the grated cheeses until melted and smooth. Add the chopped kimchi, spring onions, and gochugaru. Taste and season with salt and pepper (go easy on the salt - kimchi is already salty).
- Combine: Add the cooked pasta to the sauce and stir to coat everything evenly.
- Optional - bake it: Transfer to a baking dish, top with panko breadcrumbs mixed with a bit of melted butter and extra cheese. Bake at 200°C for 20 minutes until golden and bubbling.
- Serve: Garnish with extra spring onions and a sprinkle of gochugaru.
Serves: 4-6
Time: 30 minutes (or 50 minutes if baking)
Note: You can use well-fermented, tangy kimchi for this - the older and funkier, the better. The acidity is what makes this dish work.
