Saturday 4 July 2020


Ok, hear me out on this one. Kimchi mac n cheese might sound like fusion cooking taken a little too far but honestly this was one of the best things I have ever made.

Why? The tangy spice and crunch from the kimchi works in perfect symbiosis with the creaminess of the cheese, elevating the humble mac n cheese into something quite special here that you won't forget in a hurry. Give this a go, you won't regret it trust me!

PS: I used store bought kimchi on this occasion, but if you have a little time on your hands follow my homemade kimchi recipe which also works a treat and is a super fun little home fermentation project!

Serves 2-3


  • 500g macaroni (or any short pasta)
  • 4 cloves garlic, minced
  • 1 tablespoon butter or oil
  • 560g kimchi, chopped
  • 1 tablespoon gochugaru (Korean pepper paste which I adore)
  • 2 tablespoons plain flour
  • 2 cups (480ml) milk
  • 1 cup cheddar
  • 1 cup brie
To garnish
  • Spring onion, chopped
  • Roasted sesame seeds

  • In a large frying pan fry minced garlic in a little olive oil for about 30 seconds, or until fragrant.
  • Add the chopped kimchi and cook for about 5 minutes on medium heat, stirring frequently to stop the kimchi from burning at the bottom of the pot.
  • Add the flour and stir until you can no longer see any flour in the pot.
  • Slowly pour the milk into the pot, stirring all the while, until well-mixed.
  • Bring the mixture to a simmer and cook for another 5 minutes on low heat.
  • Add the shredded cheese. Melt the cheese, stirring quite frequently.
  • Keep on a low heat while you cook your pasta.
  • Cook the pasta according to the manufacturer's instructions, taking 2 minutes off the recommended cooking time. Drain and add to the kimchi cheese sauce, mixing thoroughly.
  • Add the gochugaru into the sauce.
  • Ladle the macaroni into heat-proof serving bowls (or a big tray).
  • Sprinkle with more.
  • Bake at 180°C or 15-20 minutes, or until the tops are golden brown and bubbly.
  • Garnish with chopped spring onion and roasted sesame seeds and ENJOY!

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