Spicy Kimchi Mac and Cheese with Gochujang Breadcrumbs

Creamy mac and cheese elevated with the tangy spice of kimchi and topped with savory gochujang breadcrumbs for a satisfying crunch and flavor explosion.

Prep Time

15 minutes

Total Time

45 minutes

Calories

855 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.24/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1poundElbow Macaroni

£0.85

0.3cupButter(Unsalted)

£0.35

0.3cupAll-Purpose Flour

£0.05

3cupsMilk(Whole milk recommended for extra creaminess)

£0.90

2cupsSharp Cheddar Cheese(Shredded)

£3.00

1cupMonterey Jack Cheese(Shredded)

£2.50

0.5cupParmesan Cheese(Grated)

£1.75

1cupKimchi(Chopped, drained of excess liquid)

£2.50

2tablespoonsKimchi Juice(From the jar of Kimchi)

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

0.5cupPanko Breadcrumbs

£0.40

2tablespoonsButter(Melted, for breadcrumbs)

£0.35

1tablespoonGochujang(Korean Chili Paste)

£0.25

0.5teaspoonGarlic Powder

£0.05

Total Cost

£12.95

£3.24 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2.
Cook macaroni according to package directions until al dente. Drain and set aside.
3.
While the pasta is cooking, prepare the cheese sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux.
4.
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly.
5.
Remove from heat and stir in cheddar cheese, Monterey Jack cheese, Parmesan cheese, kimchi, and kimchi juice. Season with salt and pepper to taste. Stir until cheese is melted and smooth.
6.
Add the cooked macaroni to the cheese sauce and stir to combine.
7.
Pour the mac and cheese mixture into the prepared baking dish.
8.
Prepare the gochujang breadcrumbs: In a small bowl, combine panko breadcrumbs, melted butter, gochujang, and garlic powder. Mix well.
9.
Sprinkle the gochujang breadcrumbs evenly over the mac and cheese.
10.
Bake for 20-25 minutes, or until the breadcrumbs are golden brown and the mac and cheese is bubbly.
11.
Let cool for a few minutes before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

855 kcal / 3577 kJ

Carbs

76g

29% of RDA

Fat

46g

66% of RDA

Protein

37g

74% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

Adjust the amount of kimchi and gochujang to your desired spice level.

For a richer flavor, try adding a splash of heavy cream to the cheese sauce.

You can substitute other cheeses, such as Gruyere or fontina, for a different flavor profile.

If you want a smoother texture, you can blend the kimchi with a little bit of the milk before adding it to the cheese sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Cooking Equipment

Oven

Stove

Large Pot

Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...