Three-Cheese Kimchi Mac and Cheese with Gochujang

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Introduction

If you’re like me, you probably have a soft spot for mac and cheese. It’s the ultimate comfort food that always brings a smile to your face. But imagine taking that beloved dish and giving it a spicy, tangy twist—enter Three-Cheese Kimchi Mac and Cheese with Gochujang! This recipe takes the creamy, cheesy goodness of mac and cheese and adds layers of bold, savory flavors from kimchi and gochujang (Korean chili paste). It’s the best of both worlds: comfort food meets a flavor-packed twist.

Now, I know what you might be thinking—Kimchi and mac and cheese? Trust me, it works. The kimchi brings an umami kick and a bit of tang, while the gochujang adds just the right amount of heat to balance the richness of the cheeses. And let’s not forget the three cheeses—sharp cheddar, creamy mozzarella, and nutty parmesan—making this dish irresistible. I first tried this combination on a whim at a Korean fusion restaurant, and I haven’t looked back since. It’s become a staple in my house for cozy dinners, and it’s always a hit when I serve it at gatherings with friends.

Whether you’re looking for a comforting meal to dive into after a long day or want to impress your guests with something unexpected, this Three-Cheese Kimchi Mac and Cheese with Gochujang is exactly what you need. It’s easy to make, incredibly flavorful, and guaranteed to satisfy all your cravings.

Why You’ll Love This Recipe

So, why should you try this Three-Cheese Kimchi Mac and Cheese with Gochujang? Let me give you a few reasons:

1. Unique flavor profile: The combination of sharp cheddar, creamy mozzarella, and nutty parmesan creates a rich, decadent base, while the kimchi and gochujang give it an unforgettable depth of flavor that you won’t find in your average mac and cheese.
2. Perfect balance of spicy and savory: The gochujang adds a kick, but it’s not overwhelming—it’s the perfect balance of heat and flavor. Plus, the kimchi provides a delicious tangy crunch that contrasts beautifully with the creamy cheese sauce.
3. Customizable: If you’re not a fan of spice, you can easily adjust the gochujang to suit your heat preference. You can also use gluten-free pasta if needed, or swap out some of the cheeses for ones you love more (hello, gouda!).
4. Quick and easy: Don’t let the unique ingredients fool you. This recipe comes together quickly and requires minimal prep. If you can make traditional mac and cheese, you can definitely make this version.
5. Great for a crowd: Whether you’re hosting a family dinner, a casual get-together, or even meal-prepping for the week, this recipe serves up plenty of comfort and flavor to go around.

Preparation Time and Servings

• Total Time: 45 minutes (including prep and cook time)
• Servings: Serves 4-6 people
• Nutrition Facts: Calories per serving: 500, Protein: 20g, Carbs: 45g, Fat: 25g (approximate)

Ingredients

To make this Three-Cheese Kimchi Mac and Cheese with Gochujang, you’ll need the following ingredients:

• 8 oz elbow macaroni: The classic mac and cheese shape—perfect for holding that creamy cheese sauce.
• 1 cup kimchi: Make sure it’s well-drained and chopped for easy mixing throughout the dish. The kimchi adds a tangy, umami punch.
• 1 tablespoon gochujang: This Korean chili paste adds a smoky heat and depth of flavor that complements the cheese beautifully.
• 2 tablespoons butter: For making the roux and adding richness to the sauce.
• 2 tablespoons all-purpose flour: To thicken the sauce and make it velvety.
• 2 cups whole milk: The creamy base for the cheese sauce.
• 1 cup sharp cheddar cheese: Adds a tangy, sharp flavor that pairs perfectly with the spicy kick.
• 1 cup shredded mozzarella cheese: Gives the mac and cheese its stretchy, gooey texture.
• ½ cup grated parmesan cheese: For a nutty, salty finish.
• Salt and pepper: To taste, ensuring the sauce is perfectly seasoned.
• 2 tablespoons chopped green onions (optional): For garnish and a fresh, crisp bite.

Each ingredient has a role in creating the perfect balance of creaminess, tang, and heat that makes this dish so unique. The kimchi brings in the perfect fermented depth, while the gochujang adds a nice warmth and smokiness that play so well with the cheese.

Step-by-Step

Instructions

1. Cook the pasta:
   Start by cooking the macaroni according to the package instructions. Make sure to cook it al dente since it will continue cooking in the sauce. Once the pasta is done, drain it and set it aside.
2. Prepare the kimchi:
   While the pasta is cooking, chop the kimchi into small pieces. You want it finely chopped so that it distributes evenly throughout the mac and cheese. Place it in a bowl and set aside.
3. Make the cheese sauce:
   In a large skillet or saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to make a roux. This helps thicken the sauce and gives it that velvety texture. Be careful not to let the roux brown—just keep stirring.
4. Add the milk:
   Slowly pour in the milk, whisking constantly to avoid lumps. Continue to cook the mixture, stirring, until it thickens and starts to bubble slightly. This will take about 5 minutes.
5. Stir in the gochujang:
   Now, it’s time to add the star of the show—the gochujang! Stir it into the sauce, making sure it’s evenly incorporated. You’ll instantly notice the deep red color and aromatic scent. Adjust the gochujang to your taste depending on how spicy you like it.
6. Melt the cheeses:
   Add the shredded cheddar, mozzarella, and grated parmesan to the sauce, a little at a time, stirring constantly. Allow each cheese to melt before adding more. The result should be a smooth, gooey cheese sauce that’s perfect for coating the pasta.
7. Combine the pasta and kimchi:
   Now that your cheese sauce is ready, it’s time to add the cooked pasta and kimchi. Stir the pasta into the sauce until it’s fully coated. Don’t forget to scrape up any cheese bits from the bottom of the pan—those little bits are delicious!
8. Simmer for extra flavor:
   Once the pasta and kimchi are mixed in, let the mac and cheese simmer for an additional 5 minutes on low heat. This will allow the kimchi to warm through and infuse the dish with its tangy flavor.
9. Serve and garnish:
   Serve the mac and cheese hot, topped with fresh green onions for a pop of color and crunch. You can even add a few extra dollops of kimchi on top for a more intense flavor. Pair with a side of steamed vegetables or a crispy salad for a complete meal.

How to Serve

There are so many delicious ways to enjoy this Three-Cheese Kimchi Mac and Cheese with Gochujang! Here are a few ideas:

• As a main dish: It’s hearty and rich enough to stand on its own as a main course. Serve it with a side of garlic bread or a simple green salad.
• Top with a fried egg: For an extra indulgent touch, top your serving with a fried egg. The runny yolk adds an extra layer of creaminess.
• Pair with grilled meats: This dish works wonderfully with grilled chicken or pork. The smokiness of the meat complements the spicy, cheesy pasta perfectly.

Additional Tips

1. Use well-drained kimchi: If your kimchi is too watery, it could make the mac and cheese soggy. To prevent this, drain the kimchi thoroughly before chopping it.
2. Adjust the gochujang to taste: Gochujang can vary in spiciness depending on the brand, so start with a tablespoon and taste the sauce. If you like more heat, add a bit more!
3. For extra creaminess: Use half-and-half or heavy cream instead of milk for a richer sauce. Just be careful not to overwhelm the dish with too much cream.
4. Make ahead: You can prepare the mac and cheese up to 24 hours in advance. Just cover it and store it in the fridge. When ready to eat, reheat it gently on the stovetop, adding a splash of milk to loosen the sauce if needed.
5. Perfect the cheese sauce: If you find your cheese sauce is too thick, add a little more milk, one tablespoon at a time, until it reaches your desired consistency.

Recipe Variations

1. Vegetarian Option: Swap out the meat-based kimchi for a vegetarian version. You can find delicious vegetarian kimchi at most Korean markets.
2. Gluten-Free: Use gluten-free pasta and make sure to use a gluten-free flour in the roux to make this dish suitable for those with gluten sensitivities.
3. Extra crispy topping: For a fun twist, sprinkle some breadcrumbs or crushed chips on top and bake it under the broiler for a few minutes until golden and crispy.
4. Add protein: You can easily add protein to the dish by stirring in some cooked chicken, pork belly, or even tofu. It’ll make the meal more hearty and filling.
5. Different cheeses: Experiment with different cheeses like Gouda, Gruyère, or Monterey Jack. Each will add a unique flavor to the dish.

Serving Suggestions

For side dishes, I recommend:

• Crispy Roasted Vegetables: Roasted Brussels sprouts, carrots, or broccoli work wonderfully with the rich mac and cheese. The roasted flavors balance out the creaminess.
• Arugula Salad: A simple arugula salad with a lemon vinaigrette is a perfect refreshing contrast to the cheesy dish.
• Garlic Bread: For the ultimate indulgence, serve with garlic bread or toasted baguette slices. The crispy bread is great for soaking up any leftover sauce.

Freezing and Storage

Storage: If you have leftovers (which is rare in my house!), store the mac and cheese in an airtight container in the fridge for up to 3 days.

Freezing: You can freeze the mac and cheese before or after baking. To freeze before baking, assemble the dish, cover it tightly, and freeze for up to 3 months. To reheat, bake at 350°F until heated through (about 45 minutes). If you’ve already baked it, just reheat it in the oven, or microwave individual portions until hot.

Special Equipment

You don’t need any fancy equipment for this dish, but here are a few things that could help:

• Large pot: For cooking the pasta.
• Large skillet or saucepan: For making the cheese sauce and mixing everything together.
• Oven-safe dish: If you want to bake the mac and cheese for a crispy top, use a baking dish.

FAQ Section

1. Can I use store-bought kimchi?
   Yes! Store-bought kimchi works perfectly fine. Just make sure it’s well-drained and chopped before adding to the mac and cheese.
2. How can I make this recipe ahead?
   You can prep the mac and cheese the day before, store it in the fridge, and bake it just before serving.
3. What if I don’t have gochujang?
   You can substitute gochujang with sriracha or another chili paste, but it will change the flavor slightly. I recommend gochujang for the best flavor.
4. Can I freeze this dish?
   Yes, mac and cheese freezes beautifully. Just be sure to let it cool completely before storing in an airtight container.

Conclusion

I can’t wait for you to try this Three-Cheese Kimchi Mac and Cheese with Gochujang! The combination of creamy, cheesy pasta with the bold flavors of kimchi and gochujang will take your mac and cheese game to the next level. It’s one of those dishes that will have everyone coming back for seconds (and maybe thirds!).

Let me know how it turns out—tag me on Instagram or leave a comment below! I love seeing how your creations turn out, and I’m always happy to answer any questions you might have. Enjoy!