Golden Mac and Kim-Cheese Recipe: A Tasty Korean Fusion

Melted cheese cascades over perfectly cooked pasta in this delightful mac and kim-cheese recipe that combines comfort food with a zesty Korean twist.

Creamy textures blend seamlessly with bold, tangy flavors that dance across your palate.

Sharp cheddar meets spicy kimchi, creating an unexpected harmony of tastes.

The dish bursts with rich, umami-packed ingredients that elevate every single bite.

Comfort meets culinary adventure in this simple yet sophisticated meal.

Cheese lovers and spice enthusiasts will absolutely adore this innovative spin on classic mac and cheese.

Get ready to savor a remarkable fusion of global flavors that promises to become your new favorite weeknight dinner.

Serve Mac and Kim-Cheese with Style

• Kimchi Crunch Corner: Sprinkle extra crispy kimchi pieces on top for a spicy, tangy texture that adds delightful Korean-inspired crunch to your mac and cheese.
• Protein Power-Up: Add grilled chicken, crispy bacon bits, or tofu cubes to transform this dish into a hearty, protein-packed meal that satisfies bigger appetites.
• Herb Garden Garnish: Freshly chopped green onions, chives, or cilantro can brighten the dish with vibrant color and a burst of fresh, zesty flavor that cuts through the rich cheesiness.
• Wine and Dine Pairing: Serve alongside a crisp white wine like Sauvignon Blanc or a light Korean beer to complement the kimchi's bold, fermented notes and the creamy cheese sauce.

Mac and Kim-Cheese Storage Info

• Refrigerator Revival: Store leftover mac and kim-cheese in an airtight container for up to 3-4 days. Reheat gently in the microwave with a splash of milk to restore creamy texture.
• Freezer-Friendly Strategy: Prepare the dish without breadcrumbs for best freezing results. Cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months, thawing overnight in the refrigerator before reheating.
• Lunch Box Wonder: Pack cold portions in meal prep containers for a delicious next-day lunch. Add a sprinkle of fresh green onions or extra kimchi just before serving to boost flavor and crunch.
• Advance Prep Magic: Mix cheese sauce and cook pasta one day ahead. Store separately in the refrigerator, combining and finishing the dish when ready to serve. This technique helps maintain optimal texture and prevents soggy noodles.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 370 kcal

Servings: 5

Mac and Kim-Cheese: What Goes Into It

• Macaroni: Classic comfort pasta perfect for creamy dishes, choose high-quality semolina variety for best texture.
• Salt: Enhances pasta flavor and helps season cooking water thoroughly.

• Milk: Creates smooth, silky sauce base, whole milk recommended for richer consistency.
• Sodium Citrate: Magical emulsifier ensuring super smooth cheese sauce without graininess.
• Cheese: Select flavorful melting varieties like cheddar or gruyère, sharp cheeses provide deeper taste profile.

• Kimchi: Adds tangy, spicy Korean punch, choose well-fermented, vibrant kimchi for maximum zesty kick.
• Breadcrumbs: Provides delightful crispy golden topping, use panko for extra crunch.
• Butter: Helps create golden broiled surface and adds rich undertone to dish.

Mac and Kim-Cheese: Cooking Equipment

• Large pot: For boiling macaroni with salted water.
• Medium saucepan: To melt cheese and create sauce.
• Whisk: Essential for smoothly blending sodium citrate and cheese.
• Colander: For draining cooked macaroni.
• 2-quart casserole dish: Needed for baking version of mac and cheese.
• Measuring cups: To measure milk and cheese accurately.
• Wooden spoon or spatula: For folding macaroni and kimchi into cheese sauce.
• Broiler: For creating golden, crispy topping.

Step-by-Step for Mac and Kim-Cheese

• Water Preparation

Grab a large pot and fill with water. Add a pinch of salt and bring to a rolling boil.

• Pasta Cooking

Drop macaroni into boiling water, cooking just until tender. Drain quickly to keep pasta firm.

• Cheese Sauce Foundation

In a separate pan, combine milk with sodium citrate. Heat gently, stirring occasionally until small bubbles appear around edges.

• Cheese Melting

Lower heat and slowly incorporate cheese, whisking smoothly until completely melted and silky.

• Flavor Fusion

Gently mix cooked macaroni with kimchi into the creamy cheese sauce, ensuring even distribution.

• Optional Crispy Topping

For a golden finish, transfer mixture to a buttered baking dish. Sprinkle additional cheese and breadcrumbs on top.

• Final Transformation

Place under broiler for 3-5 minutes until breadcrumbs turn golden and cheese becomes bubbly and irresistible.

Tips & Flavor Boosts for Mac and Kim-Cheese

• Try alternative cheeses like sharp cheddar, gruyère, or gouda to create unique flavor profiles that complement the tangy kimchi.
• Enhance the breadcrumb topping by mixing in grated parmesan, nutritional yeast, or crushed panko for extra crunch and depth of flavor.
• Boost the dish's nutritional value by adding cooked chicken, crispy bacon bits, or diced tofu for a more substantial meal.
• Prepare the cheese sauce and kimchi mixture in advance, storing separately in the refrigerator to speed up assembly on busy evenings.

Gooey Mac and Kim-Cheese Recipe

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4.8 from 9 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Kim’s mac and kim-cheese recipe blends Korean and American comfort foods into a creamy, spicy delight. Cheesy noodles mingle with gochujang and crispy toppings, creating a memorable meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 8 oz (226 g) elbow macaroni
• 6 oz (170 g) goat’s milk or regular white cheddar cheese, shredded
• 2 oz (57 g) gruyere cheese, shredded
• 0.5 oz (14 g) pecorino cheese, finely shredded
• 0.5 cup kimchi, drained and coarsely chopped
• 0.75 cup (180 ml) milk
• 1 tsp sodium citrate
• 0.25 cup panko breadcrumbs
• Green onions, thinly sliced

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Instructions

1. Water Preparation: Fill a large pot with water, generously salt, and set to high heat until vigorously boiling.
2. Pasta Cooking: Add macaroni to the boiling water, stirring occasionally, and cook until just shy of al dente, roughly 1-2 minutes less than package recommendation.
3. Cheese Sauce Foundation: In a medium saucepan, combine milk and sodium citrate over medium temperature, whisking periodically to dissolve and create small bubbles around the pan’s perimeter.
4. Cheese Integration: Decrease heat to low, creating a gentle simmer, and systematically introduce cheese varieties, whisking thoroughly after each addition to ensure complete melting and smooth consistency.
5. Ingredient Amalgamation: Gently fold cooked macaroni and chopped kimchi into the creamy cheese sauce, ensuring even distribution of flavors and textures.
6. Baking Preparation: Activate oven broiler and lightly grease a 2-quart casserole dish with butter, transferring mac and kimchi-cheese mixture into the prepared dish.
7. Final Transformation: Sprinkle reserved cheese and breadcrumbs across the top, position dish under broiler, and monitor closely for 3-5 minutes until breadcrumbs turn golden brown and cheese develops a bubbly, enticing surface.

Notes

• Salting Strategically: Add enough salt to boiling water to enhance pasta flavor, but avoid over-salting as sodium citrate and cheese will contribute additional saltiness.
• Cheese Melting Mastery: Select high-quality cheeses that melt smoothly, like sharp cheddar or gruyère, and grate them freshly to ensure better texture and quicker incorporation.
• Pasta Perfection Timing: Cook macaroni slightly underdone to prevent mushiness during final broiling, as pasta continues cooking when mixed with hot cheese sauce and baked.
• Kimchi Kick Management: Drain kimchi thoroughly to prevent excess liquid from making sauce watery, and chop into small pieces for even distribution and balanced flavor in every bite.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Korean-American

Nutrition

• Serving Size: 5
• Calories: 370
• Sugar: 3 g
• Sodium: 480 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 40 mg