Caramelized Kimchi Mac and Cheese
Recipe from Sunny Cho
Mac and cheese was the first American comfort food I fell in love with. As a kid, I begged my Korean immigrant mom—who had never heard of it—to make the boxed kind. What I got was more of a mac and cheese soup, but I still devoured it. This version is my ode to her, complete with kimchi. A few minutes in a hot pan turns kimchi sweet, smoky, and jammy, melting right into the cheese sauce. It’s the bridge between childhood nostalgia and grown-up flavour.
20 minutes
1 hour 10 minutes
6 - 8
What You'll Need
Ingredients
Pasta
1 pound macaroni or cavatappi
Caramelized Kimchi
1½ cups kimchi, chopped
1 tablespoon kimchi juice
1 tablespoon gochujang
1 tablespoon unsalted butter
1 teaspoon sugar
Cheese Sauce
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups warm milk
1 cup heavy cream
2 cups shredded sharp white or yellow Cheddar
1 cup shredded mozzarella
½ cup shredded Gruyère
Kosher salt and freshly ground black pepper
Topping
1 cup panko bread crumbs
2 tablespoons unsalted butter, melted
2 tablespoons grated Parmesan
3 tablespoons sliced scallions, for garnish
Directions
Step 1
Cook the pasta. Bring salted water to a boil in the Perfect Pot. Add the pasta and cook until just shy of al dente, 1 to 2 minutes less than the package instructions. Drain, toss lightly with a drizzle of oil to prevent sticking, and set aside.
Step 2
Caramelize the kimchi. Melt the butter in the Always Pan over medium-high heat. Add the kimchi, kimchi juice, gochujang, and sugar. Cook, stirring occasionally, until the kimchi is darker in color, reduced, and jammy, 5 to 7 minutes. Transfer to a bowl and set aside.
Step 3
Make the cheese sauce. In the same Perfect Pot used to cook the pasta, melt the butter over medium heat. Whisk in the flour and cook until fragrant and lightly golden, 1 to 2 minutes. Slowly pour in the warm milk and cream, whisking constantly to prevent lumps. Simmer, stirring often, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes. Reduce the heat to low and stir in the Cheddar, mozzarella, and Gruyère until melted and smooth. Fold in the caramelized kimchi. Season to taste with salt and pepper. Add to the drained pasta and stir until evenly coated.
Step 4
Assemble and bake. Preheat the oven to 375°F. Butter a 9 x 13-inch baking dish. Pour the mac and cheese into the dish and spread evenly. In a small bowl, combine the panko, melted butter, and Parmesan, then sprinkle evenly over the top. Bake, uncovered, until the topping is golden and the edges are bubbling, 40 to 50 minutes. Let rest for 5 to 10 minutes before serving. Garnish with scallions.
💡Chef’s Tip:
If you prefer a looser texture, bake the mac and cheese for 30 to 35 minutes instead of the full time. Kimchi that’s well fermented (sour and pungent) gives the best flavor contrast.
Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
