Why You’ll Love This Recipe
This recipe takes classic mac and cheese to the next level with the punchy flavor of kimchi and the warmth of chili spices. The combination creates a perfect balance of creamy, spicy, and tangy elements. It’s a fun twist on comfort food, easy to make, and ideal for anyone who loves big, exciting flavors. Plus, it’s a great way to use leftover chili or elevate a simple pasta dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
elbow macaroni
kimchi
ground beef or plant-based alternative
onion
garlic
tomato paste
chili powder
paprika
cumin
butter
flour
milk
cheddar cheese
mozzarella cheese
salt
black pepper
optional: green onions
optional: chili flakes
Directions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the ground beef over medium heat until browned. Add chopped onion and cook until softened.
Stir in minced garlic, tomato paste, chili powder, paprika, and cumin. Cook for a few minutes until fragrant.
Add chopped kimchi and a bit of its juice, then let the mixture simmer for about 5–7 minutes to develop flavor.
In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk, stirring constantly until the sauce thickens.
Add cheddar and mozzarella cheese, stirring until melted and smooth. Season with salt and black pepper.
Combine the cooked macaroni with the kimchi chili mixture, then pour in the cheese sauce. Mix well until everything is evenly coated.
Transfer to a baking dish if desired, top with extra cheese, and bake at 180°C (350°F) for 10–15 minutes until bubbly and golden.
Garnish with chopped green onions or chili flakes before serving.
Servings and timing
This recipe serves 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes
Variations
Use shredded chicken instead of ground beef for a lighter option.
Make it vegetarian by using plant-based meat or extra vegetables.
Add corn or bell peppers for sweetness and texture.
Use pepper jack cheese for extra heat.
Skip baking and serve it straight from the stovetop for a creamier texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat on the stovetop or in the microwave with a splash of milk to restore creaminess.
You can freeze it for up to 2 months, though the texture may change slightly after thawing.
FAQs
What is kimchi?
Kimchi is a traditional fermented Korean dish made from vegetables, usually cabbage, with spices.
Is this dish very spicy?
It has a moderate heat level, but you can adjust the spice to your preference.
Can I make this vegetarian?
Yes, use plant-based meat or skip the meat entirely.
What cheese works best?
Cheddar and mozzarella provide a great balance of flavor and meltability.
Can I skip baking the dish?
Yes, it can be served directly after mixing on the stovetop.
How do I reduce the tanginess of kimchi?
Use less kimchi or rinse it lightly before adding.
Can I make this ahead of time?
Yes, assemble it ahead and bake when ready to serve.
What pasta shapes can I use?
Any short pasta like shells or penne works well.
How do I keep the sauce creamy?
Add a bit of milk when reheating and avoid overcooking.
Can I add extra toppings?
Yes, breadcrumbs, extra cheese, or herbs make great toppings.
Conclusion
Kimchi chili mac and cheese is a creative and satisfying fusion dish that brings together creamy comfort and bold, spicy flavors. It’s easy to customize, fun to make, and guaranteed to impress anyone looking for something a little different and delicious.
PrintKimchi Chili Mac and Cheese Recipe
A bold fusion dish combining creamy macaroni and cheese with spicy kimchi and hearty chili flavors. Rich, tangy, and packed with comforting umami in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Halal
Ingredients
- 2 cups elbow macaroni
- 1 cup kimchi, chopped
- 1/2 lb ground beef or plant-based alternative
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp green onions, chopped (optional)
- 1/4 tsp chili flakes (optional)
Instructions
- Cook macaroni according to package instructions until al dente, then drain and set aside.
- In a skillet over medium heat, cook ground beef until browned. Add onion and cook until softened.
- Stir in garlic, tomato paste, chili powder, paprika, and cumin, cooking until fragrant.
- Add chopped kimchi and a small amount of its juice, then simmer for 5–7 minutes.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes.
- Gradually whisk in milk and cook until the sauce thickens.
- Add cheddar and mozzarella cheese, stirring until melted and smooth. Season with salt and pepper.
- Combine macaroni with the kimchi chili mixture, then pour in cheese sauce and mix well.
- Optional: transfer to a baking dish, top with extra cheese, and bake at 180°C (350°F) for 10–15 minutes until bubbly.
- Garnish with green onions or chili flakes and serve.
Notes
- Use plant-based meat or extra vegetables for a vegetarian version.
- Add corn or bell peppers for sweetness and texture.
- Use pepper jack cheese for extra heat.
- Serve directly from the stovetop for a creamier consistency.
- Add a splash of milk when reheating to maintain creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
