Kimchi Mac and CheeseJump to Recipe
One of my favorite things about being a food blogger over the last decade isn’t the food, believe it or not. It’s getting to meet people that you’ve maybe known on the Internet for years, but never met IRL (In real life) as they say.
Last week I got to go to a cookbook launch party for one of my longtime blogger friends, Lauren Grier, who writes Climbing Grier Mountain. It’s a beautiful site and Lauren’s recipes are always wacky delicious.
Her new cookbook, MODERN COMFORT COOKING, is everything you think it would be from that title. It has the kind of recipes that make you want to close your doors and do nothing but cook. I love the flavor combos she introduces in the book: Thai Chicken & Rice Casserole, Korean Pulled Pork Lasagna, Bahn Mi Breakfast Tacos… these are recipes I need.
But, out of all of them, the Kimchi Mac and Cheese called to me and had to be made the very next day. So that’s what I did! You can make it too.
You can also win one of two SIGNED copies of Modern Comfort Cooking at the end of this post!
A perfect baked, cheesy macaroni and cheese with bacon and spicy kimchi.
- Preheat oven to 400 degrees F. On a baking sheet lined with foil or parchment paper, bake bacon until crispy, 12-15 minutes. Remove bacon and let it drain a few paper towels. Roughly chop.
- Cook pasta according to package. Drain and set aside.
- In a large pot, melt 4 tablespoons of the unsalted butter and whisk in flour over medium-high heat. Cook for a few minutes until the mixture turns a light tan color, then gradually add milk and whisk until sauce thickens, maybe five minutes.
- Add cheddar cheese and whisk until smooth. Then add salt, pepper, bacon, kimchi, and cooked macaroni. Stir together well.
- Melt remaining butter and stir together with breadcrumbs and cayenne pepper.
- Transfer macaroni mixture to a 13×9-inch baking dish and top with buttered panko. Bake mixture until golden brown, 10-15 minutes. Serve while hot.
Kimchi Mac and Cheese
Kimchi is one of my favorite things in the world. I eat it straight out of the jar. Grab a pretty spicy one for this mac and cheese. The slightly sour, spiciness really balances well with the creamy cheese.
For a topper on this baked mac and cheese, toss together some melted butter, panko bread crumbs, and cayenne pepper. Easy!
The basics of this recipe will be familiar to you if you’ve ever made homemade mac and cheese. Make a roux with butter and flour and then whisk in whole milk. Then add the cheese, crumbled bacon, and diced kimchi. The recipe called for 2/3 cup of kimchi but I upped it to a cup because I can’t help myself.
Then stir in the cooked macaroni and you’re ready to go.
Lauren’s recipe says to bake it so that’s what I did, but personally I thought the mac and cheese was very delicious just out of the pot and would save you a baking step. You can eat it RIGHT NOW though if you want.
To bake it though, transfer it to a baking dish and top it with the panko topping. It will only need about 15 minutes in a 400 degree oven.
It has absolutely everything I want in a mac and cheese. Crispy toppings (plus crispy bacon), spicy kimchi, and super creamy sauce. It says it serves six, but at my house it served like three.
Modern Comfort Cooking Giveaway!
I’m giving away two copies of Modern Comfort Cooking signed by Lauren! Open to US readers only for shipping purposes! Just use the below widget to enter or leave a comment on this post!