How To Make Kimchi Macaroni and Cheese – Popular and Easy gourmet recipes




The recipe uses homemade cabbage kimchi that you will need to make in advance, or you can use store bought kimchi.


The recipe requires 10 ingredients, less than 30 mins preparation time, 10 to 30 minutes cooking time, and serves 6






For the mac and cheese

  • 150ml/5fl oz Goats milk
  • 400g/14oz mixed cheeses; – blue, goat’s, cheddar, Parmesan, grated
  • 350g/12oz dried macaroni
  • 75g/2¾oz unsalted butter
  • 20g/¾oz plain flour
  • 450ml/16fl oz double cream
  • 250g/9oz kimchi, roughly chopped



For the crust

  • 50g/1¾oz butter
  • 100g/3½oz panko breadcrumbs
  • 2 tbsp roughly chopped flat leaf parsley





  • Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside.


  • Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly.


  • Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir inthe kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven.


  • To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese along with the chopped parsley. Serve immediately.



* Note: If mould forms on your kimchi at any point, discard the batch and start again.




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