Spicy Korean Kimchi Mac and Cheese

Up and Down Story
Nov 21
3 min read

Today we’re diving into something seriously fun — my all-time favorite recipe: Kimchi Mac and Cheese.I know, I know. You might be thinking, “Kimchi and cheese… is that even good? Isn’t that a weird combo?” Trust me. This pairing is pure magic.

I love cheese, but let’s be honest — it can get a bit heavy. If you feel the same way, you’re not alone. That’s exactly why kimchi works so beautifully here. The natural probiotics that develop through fermentation cut right through the richness, giving you all the creamy comfort without the greasy feeling.

And in this recipe, we’re layering several cheeses together, which creates this deep, complex flavor you don’t usually get in traditional mac and cheese. Add kimchi on top of that? It becomes something you’ll want on your holiday table every single year. Honestly, this dish is a show-stopper for the season. 🧀🌶️

Choosing the Cheese

Cheese selection is everything in mac and cheese. Each type melts differently and brings its own personality to the dish. The classics I use are cheddar, mozzarella, Gruyère, Gouda, Gorgonzola, and Parmesan.

If you build your base with cheddar + mozzarella, then mix in a little Gouda, Parmesan, or Gruyère, you’ll get that perfect balance of creaminess and flavor.

Here’s what each cheese brings to the party:

Cheddar: Nutty, slightly sharp — the essential mac and cheese flavor
Mozzarella: Melty, stretchy, and super smooth
Gruyère: Deep, savory, slightly nutty — adds a gourmet touch
Gouda: Creamy, sweet, and sometimes smoky (I love the smoked one — just use lightly!)
Gorgonzola: Bold and funky, so use sparingly
Parmesan: Intensifies the cheese flavor and adds a crispy bite when baked

Mixing cheeses lets you build your own perfect blend — honestly, that’s half the fun.

Kimchi Mac and Cheese – Korean Spicy Cheese Recipe

Ingredients

16 oz dry elbow pasta
120 g (4 oz) unsalted butter
1/2 cup flour
2 cups milk
3/4 cup kimchi juice
1 tbsp gochujang
450 g (16 oz) medium-sharp cheddar cheese
350 g (12 oz) Monterey Jack cheese
110 g (4 oz) Gouda
400 g (14 oz) chopped kimchi
Red pepper flakes

• • Panko breadcrumbs

Instructions

1. Preheat the oven to 350°F (175°C).

2. Cook the pasta. Salt the water, bring it to a boil, and add the noodles. Cook them slightly chewier than al dente — they’ll finish cooking in the oven.

📍 Tip: Don’t blindly follow the time on the package. Every stove runs differently, so taste as you go.

3. Make the roux. Melt the 4oz of butter over medium-low heat.

4.Add the flour and stir for about 2 minutes until it turns lightly golden.

5.Gradually pour in 1 cup of milk, stirring constantly until it thickens. Turn off the heat.

Build the sauce.Add chopped kimchi and kimchi juice to the pot along with the gochujang.
Pour in another cup of milk to loosen the sauce.Add your cheeses, reserving about one-third for topping later. Stir until smooth and silky.
Combine. Add the cooked pasta to the sauce and mix well.
Assemble and bake. Layer half the mac and cheese in a skillet or baking dish. Top with cheese → add more mac and cheese → finish with more cheese.
Sprinkle panko and red pepper flakes on top.
Bake for 30 minutes at 350°F (175°C).