Kimchi mac and cheese has lots of cheesy umami flavor. Kimchi cooked in butter and then worked into a cheesy sauce. Fold in macaroni and top with green onions. A few ingredients that come together to pack a punch.

The kitchen construction is finally complete!

The air fryer and the Instant Pot and me were happy to part ways.

The amount of microwave mac and cheese we ate over the past month might be embarrassing.

I was very excited to get back in the kitchen and make a new twist on the classic stovetop mac and cheese.

Sautéed kimchi has a more mellow flavor than the straight from the jar kimchi.

As it warms it infuses all those spices and beautiful fermented flavors into whatever you’re cooking.

Kimchi and ham fried rice is one of my favorite, easy weeknight dishes.

I took a page from that recipe and here we are!

What you need for this recipe:

• unsalted butter
• kimchi
• all-purpose flour
• salt & pepper
• ground mustard
• sharp cheddar
• macaroni noodles
• heavy cream

Melt the butter and then sauté the chopped kimchi until tender and fragrant.

Mix in the flour and make a roux.

Add the heavy cream and bring to a simmer.

Reduce the heat and mix in the cheese.

If you want a spicier mac and cheese you can always mix in some Sriracha or top the mac and cheese with it at the end.

Fold in the cooked macaroni noodles.

The kimchi mac and cheese will thicken as the mac and cheese cools.

Adjust the salt and pepper to taste.

The flavors of the macaroni and cheese will vary based upon whatever kimchi you choose to use.

I like to use Trader Joe’s brand kimchi or Mother In Law’s brand kimchi.

Look in the produce refrigerator section for kimchi. This is a wonderful condiment/topping to always have on hand.

Look at those pictures!

See all those little flecks of red?

That is all the spice and flavor.

You are going to love this mac and cheese and the easy stovetop method used to make it.

Kimchi Mac and Cheese

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 17 minutes

Total Time: 22 minutes

Chopped kimchi worked into a classic stovetop mac and cheese.

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Ingredients

• 16oz Macaroni Noodles
• 4 tbsp unsalted butter
• 3/4 cup chopped jarred kimchi
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground mustard*
• 4 tbsp all-purpose flour
• 1 1/2 cups heavy cream
• 8oz sharp cheddar cheese
• green onion, chopped for garnish

Instructions

1. Write instructionsBring a large pot of salted water to a boil. Cook the macaroni noodles according to the packages instructions. Drain and set to the side.
2. Melt the butter in a medium saucepan over medium heat. Add the kimchi and cook for about 5 minutes until tender and fragrant.
3. Mix in the seasonings and flour. Reduce the heat to low.
4. Pour in the heavy cream. Stir to combine.
5. Increase the flame to medium. Bring up to a simmer. Mix in the cheese.
6. Once the cheese melts into the roux and cream sauce, add the noodles and reduce to low.
7. Mix thew noodles and kimchi cheese sauce together. Once combined, remove from heat. Adjust the salt and pepper to taste.
8. Allow the mac and cheese to cool and thicken. Transfer to 4-6 serving bowls. Top with chopped green onions.

Notes

*In place of dried ground mustard you can use 1 tbsp dijon mustard for the same mellow spicy flavor.