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Buldak Kimchi Mac and Cheese Recipe

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4 from 45 reviews

Buldak Kimchi Mac and Cheese is a fiery, creamy twist on a classic comfort food. This recipe combines al dente macaroni with a rich, cheesy roux infused with spicy hot sauce, chopped kimchi, and kimchi brine for a bold, savory flavor. Finished with a golden baked cheese topping, this dish delivers a perfect balance of creamy, spicy, and tangy notes with every bite.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 250g dry macaroni

Sauce

  • 60g butter
  • 35g flour
  • 350ml milk
  • 180ml cream
  • 6 tbsp hot sauce of choice (sriracha, buldak, etc.)
  • 226g shredded cheddar cheese (2 cups)
  • 113g shredded white cheddar cheese (1 cup)
  • 1 cup kimchi, chopped
  • 1/4 cup kimchi brine

Topping

  • Shredded cheese (mozzarella or cheddar) for the top, about 1 cup

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and add the macaroni. Cook according to package instructions but remove the pasta 2 minutes before it’s fully al dente to ensure it finishes cooking in the sauce. Drain and set aside.
  2. Make the roux: In a medium saucepan, melt the butter over medium heat. Add the flour to form a roux and cook, stirring constantly, until it turns a deep golden brown. This develops a nutty flavor essential for the cheese sauce.
  3. Prepare the cheese sauce: Slowly whisk in the milk and cream to the roux, cooking until thickened. Stir in the hot sauce of your choice, then add about half of the shredded cheddar and white cheddar cheeses, whisking until smooth and creamy. Mix in the finely chopped kimchi and kimchi brine, adjusting seasoning to your preference.
  4. Combine pasta and sauce: Pour the prepared cheese sauce over the drained macaroni and gently fold to combine, ensuring the pasta is well coated.
  5. Assemble the casserole: Transfer the mac and cheese mixture into a medium casserole dish. Sprinkle the remaining shredded cheeses on top, then add an additional layer of shredded mozzarella or cheddar cheese for a golden crust.
  6. Bake: Preheat your oven to 175°C (350°F). Bake the assembled dish for about 20 minutes or until the cheese topping is melted and beautifully golden brown. Optionally, garnish with chopped parsley before serving.

Notes

  • Cooking the macaroni slightly underdone helps prevent it from becoming mushy after baking.
  • A deep golden roux enhances the flavor and color of the cheese sauce.
  • Adjust the amount of hot sauce to your preferred spice level.
  • Kimchi brine adds extra tang and depth but can be omitted if unavailable.
  • Use a mix of cheddar cheeses for layered flavor complexity.
  • Leftovers keep well and reheat nicely in the oven or microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Korean-American Fusion

Find it online: https://allyumcooks.com/buldak-kimchi-mac-and-cheese-recipe/