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Mac and Kim-Cheese Recipe

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4 from 15 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

A creamy and tangy twist on traditional macaroni and cheese, Mac and Kim-Cheese combines classic creamy cheeses with spicy, fermented kimchi for a flavorful fusion dish. Perfectly cooked elbow macaroni is enveloped in a smooth cheese sauce enhanced with sodium citrate for ideal melting, then mixed with chopped kimchi for a punch of heat and umami. Optionally finished under the broiler with a crispy panko topping and green onions, this recipe delivers a comforting yet exciting take on a beloved comfort food classic.

Ingredients

Pasta

  • 8 ounces elbow macaroni

Cheese Sauce

  • 3/4 cup milk
  • 1 teaspoon sodium citrate
  • 6 ounces goat’s milk or regular white cheddar cheese, shredded (about 3 cups), divided
  • 2 ounces gruyere cheese, shredded (about 1 cup)
  • 1/2 ounce pecorino cheese, finely shredded (about 1/4 cup)

Add-ins and Toppings

  • 1/2 cup drained and coarsely chopped kimchi
  • 1/4 cup panko breadcrumbs (for topping)
  • Thinly sliced green onions (for topping)

Instructions

  1. Cook Macaroni: Bring a pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until just barely al dente. If you plan to bake the mac and cheese, remove the pasta 30-60 seconds earlier than al dente since it will continue cooking in the oven. Drain and set aside.
  2. Prepare Cheese Sauce Base: In a medium saucepan, combine milk and sodium citrate. Heat over medium heat, whisking occasionally, until the sodium citrate fully dissolves and small bubbles begin to form around the edges of the milk without boiling.
  3. Melt Cheeses: Reduce heat to low. Gradually add the shredded cheeses to the warm milk, one handful at a time, whisking after each addition until fully melted and smooth. If finishing in the oven, reserve about 1/4 cup of cheese for topping; otherwise, stir all the cheese into the sauce.
  4. Combine Pasta and Kimchi: Gently fold the drained macaroni into the cheese sauce, followed by the coarsely chopped kimchi, ensuring an even distribution.
  5. Prepare for Broiling (Optional): If you want a crispy topping, preheat your broiler. Lightly butter 3 to 4 oven-safe cocottes or a 2-quart casserole dish. Transfer the macaroni mixture into the prepared dish.
  6. Add Toppings and Broil: Sprinkle the reserved cheese evenly over the surface of the mac and cheese, then top with panko breadcrumbs. Broil for 3 to 5 minutes or until the breadcrumbs are golden brown and the cheese is bubbly. Watch carefully to avoid burning.
  7. Rest and Serve: Let the dish cool for 5 minutes before serving. Garnish with thinly sliced green onions for a fresh, vibrant finish.

Notes

  • Sodium citrate helps create a smooth, creamy cheese sauce by aiding proper melting without clumping.
  • If you prefer a stovetop-only method, simply stir all the cheese into the sauce and serve immediately without broiling.
  • Adjust the amount of kimchi to taste—more for extra spice and tang, less for subtle flavor.
  • Substitute other shredded cheeses like mozzarella, fontina, or parmesan for different flavor profiles.
  • Use gluten-free panko or skip the breadcrumb topping to make it gluten-free.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Fusion (American-Korean)

Find it online: https://sarabaking.com/mac-and-kim-cheese-recipe/