Kimchi Mac and Cheese
Creamy cheddar macaroni cut with tangy, spicy kimchi and finished with a crisp, golden crumb.
Made with Kimchi and Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £2.08 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Cook the macaroni in plenty of salted boiling water for 2 minutes less than the packet says. Drain well.
8 min - 2
Use your ready made kimchi (see the base recipe). Squeeze out the liquid and chop it into small pieces so it spreads through every spoonful.
- 3
Warm your ready made cheese sauce (see the base recipe) in a large pan over a low heat until just bubbling, stirring often. Add a splash of water if it has thickened too much in the fridge.
- 4
Stir the macaroni, kimchi and half the spring onions into the sauce. Tip into a baking dish.
- 5
Mix the cheddar, mozzarella, breadcrumbs and melted butter. Scatter over the top.
- 6
Bake for 20 to 25 minutes until bubbling at the edges and golden on top. Rest for 5 minutes, then scatter over the rest of the spring onions.
22 min
Tips
- Drain the kimchi well. Extra liquid thins the sauce and makes the pasta bake watery.
- Under cook the macaroni slightly, as it keeps absorbing sauce in the oven.
- For a hotter version, stir 1 tsp gochugaru into the breadcrumbs before baking.
Storing and freezing
Keep leftovers in the fridge for up to 3 days and reheat with a splash of milk until steaming hot all the way through. Cool within 2 hours of cooking. It freezes for up to 1 month but the sauce can go slightly grainy.
Questions
Can I make it ahead?
Yes. Assemble the whole dish up to 1 day ahead, cover and chill, then add 10 minutes to the baking time. Do not add the breadcrumbs until just before baking so they stay crisp.
How spicy is it?
Mild to medium. The cheese calms the kimchi heat. Use a spicier kimchi or add gochugaru if you want more punch.
Is it gluten free?
No. The macaroni and the cheese sauce base made with flour contain gluten. Swap in gluten free pasta only if your cheese sauce is also gluten free.
Can I use a different cheese?
Yes. Gruyere, Red Leicester or Monterey Jack all melt well. Avoid very dry cheeses on their own, as they can turn greasy.
More made with kimchi
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.