Kimchi Mac and Cheese with Bacon Topping is a delightful fusion of creamy comfort food and spicy Korean flair. This unique recipe combines al dente whole-wheat elbow macaroni with a rich cheddar cheese sauce, which is heightened by the zesty kick of tangy kimchi and the savory crunch of crispy bacon. The result is a dish that tantalizes the taste buds with its harmonious blend of flavors and textures. Whether you enjoy it straight from the stovetop or baked to golden perfection, this Mac and Cheese offers a delightful twist on a beloved classic that’s sure to leave you craving more.
Kimchi mac and Cheese with a Bacon and Kimchi topping
Kimchi Mac and Cheese with Bacon Topping is a fusion dish that marries the creamy comfort of classic mac and cheese with the bold, spicy flavors of Korean cuisine. Tangy kimchi and crispy bacon create a zesty topping for this cheesy, whole-wheat elbow macaroni, resulting in a satisfying and unforgettable comfort food experience.
Equipment
- Large pot
- Colander
- Skillet or frying pan
- Saucepan
- Whisk
- Cooking Utensils
- Measuring cups and spoons
- Mixing Bowl
- baking dish optional
- Serving bowls
- Knife and cutting board
- Stove
- Oven optional
Ingredients
For the Topping:
- 280 g kimchi drained and cut into 1/2-inch pieces
- 3 slices bacon chopped
- 1/2 tbsp gochugaru (Korean red chili powder) or regular chili powder
- 1 small clove garlic minced
- 60 g fresh breadcrumbs
For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk plus extra if needed
- 1 cup grated cheddar cheese
- 1 pinch chili powder
- 1 pinch salt
- 1 small clove garlic minced
For the Macaroni:
- 320 g whole-wheat elbow macaroni
Instructions
Prepare the Macaroni:
- Cook the whole-wheat elbow macaroni according to the package instructions until al dente. Drain and set aside.
Prepare the Topping:
- In a skillet, cook the bacon over medium heat until it becomes crispy.
- Remove excess bacon fat, leaving about 1 tablespoon in the pan.
- Add the minced garlic, gochugaru (or chili powder), and kimchi to the pan. Sauté for a few minutes until the kimchi softens and is well-coated in the spices.
- Stir in the fresh breadcrumbs and cook until they are toasted and golden brown. Remove from heat and set aside.
Prepare the Cheese Sauce:
- In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes until the mixture becomes a light golden color.
- Gradually whisk in the whole milk to create a smooth sauce. Continue to cook and whisk until the sauce thickens.
- Reduce the heat to low, add the grated cheddar cheese, minced garlic, a pinch of chili powder, and a pinch of salt. Stir until the cheese is fully melted and the sauce is smooth. If the sauce is too thick, you can add a little more milk to reach your desired consistency.
Combine and Serve:
- In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Stir in the finely chopped kimchi and half of the crispy bacon and kimchi topping.
- Serve the mac and cheese in individual bowls, garnished with the remaining bacon and kimchi topping, and sliced chives.
Notes
- Adjust Spice Level: The spiciness of the dish can be tailored to your preference by using more or less gochugaru (Korean red chili powder) or regular chili powder. Taste as you go and add more if you like it spicier.
- Bacon Selection: You can use regular or smoked bacon depending on your taste. Smoked bacon will add a slightly smoky flavor to the dish.
- Fresh Kimchi: Fresh kimchi works best in this recipe. If your kimchi is too sour or fermented, it might overpower the dish with a strong sourness.
- Consistency of Cheese Sauce: Adjust the consistency of the cheese sauce by adding more milk if it's too thick or letting it simmer longer if it's too thin. The sauce should be smooth and creamy.
- Baking Option: While not required, you can transfer the mac and cheese to a baking dish, sprinkle the bacon and kimchi topping on top, and bake in the oven for a few minutes to achieve a crispy, golden-brown crust.
- Leftovers: This dish reheats well. Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop with a little extra milk to maintain the creamy texture.
- Garnish: The sliced chives add a fresh and vibrant touch to the finished dish. You can also consider adding some extra shredded cheddar cheese as a garnish.
- Serve Hot: Mac and cheese is best when served hot and fresh. Enjoy the dish right after preparing it for the best taste and texture.
Nutrition
Serving: 1g | Calories: 731kcal | Carbohydrates: 90.7g | Protein: 28.9g | Fat: 31g | Cholesterol: 67.9mg | Sodium: 942.5mg | Sugar: 7.8g
