Kimchi Bacon Mac and Cheese
Kimchi bacon mac and cheese layers aged kimchi's lactic tang and smoky bacon into a classic American cheddar cheese sauce over elbow macaroni. A butter-flour roux forms the base, with milk whisked in to build a béchamel before cheddar is melted into a thick, clinging sauce. Crisp bacon pieces add salt and crunch throughout, while chopped ripe kimchi introduces fermented acidity that counteracts the richness of the cheese. A pinch of gochugaru runs underneath with mild, warming heat. The tubular macaroni shape traps sauce inside and out, ensuring each forkful carries the full spectrum of creamy, tangy, and smoky flavors.
Adjust Servings
Instructions
- 1
Finely chop kimchi and cut bacon into 1 cm pieces.
- 2
Boil macaroni in salted water, then drain.
- 3
Crisp bacon in a pan, then add kimchi and stir-fry for 2 minutes.
- 4
In another pot, melt butter and cook flour for 1 minute to make a roux.
- 5
Whisk in milk gradually; once thickened, add cheese and melt.
- 6
Add macaroni and the kimchi-bacon mix, then season with gochugaru and pepper.
- 7
Stir over low heat for 1 more minute until evenly coated.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Kimchi Tofu Alfredo Farfalle (Creamy Kimchi Bow-Tie Pasta)
Kimchi tofu Alfredo farfalle offsets a rich cream-and-Parmesan Alfredo sauce with the lactic tang of well-fermented kimchi. Garlic is bloomed in butter before cream, milk, and Parmigiano are combined into the classic Alfredo base, then chopped kimchi is stirred in to inject acidity and fermented complexity. Firm tofu, cut into cubes and pan-fried until golden on each side, adds a mild protein element with textural contrast against the smooth sauce. Farfalle's pinched center traps pockets of sauce, and black pepper provides a sharp finish. The entire dish takes about 15 minutes from pot to plate.
Gochujang Shrimp Cream Pasta
Gochujang shrimp cream pasta merges fermented Korean chili paste with heavy cream into a single cohesive sauce. Shrimp are seared at high heat first to build a caramelized crust, then folded into the gochujang-cream mixture along with milk and garlic. The fermented depth of gochujang works differently from standard chili heat - it carries malty sweetness and umami that round out the dairy richness rather than clashing with it. Parmesan grated into the sauce adds salt and nuttiness, while reserved pasta water controls the consistency. The entire dish comes together in about 20 minutes, keeping the shrimp firm and the sauce glossy.
Mac and Cheese
Mac and cheese begins with a roux of butter and flour, into which milk is whisked in three additions to form a smooth bechamel. Cheddar and mozzarella are melted into the sauce over low heat - adding cheese on high heat causes the fat to separate and the texture to turn grainy. The cooked macaroni, boiled one minute short of the package time, is stirred into the sauce so it finishes to al dente as it absorbs moisture. Reserving a few tablespoons of pasta water makes it easy to adjust the consistency if the sauce thickens too much. For an optional crunchy top, the mixture can be transferred to a baking dish, topped with buttered breadcrumbs, and baked at 200 degrees Celsius for 12 to 15 minutes until golden. Either way - baked or straight from the pot - the result is a rich, creamy dish with bold dairy flavor.
Kimchi Garlic Butter Shrimp Spaghetti
Kimchi garlic butter shrimp spaghetti is an oil-based pasta where garlic browned in butter and fermented kimchi together amplify the natural sweetness of shrimp. The shrimp are seared first in olive oil to build fond on the pan, then garlic and chopped kimchi go into the same pan to absorb those flavors. Butter and starchy pasta water are emulsified into a glossy, light coating rather than a heavy sauce. Gochugaru provides a gentle background heat, and a squeeze of lemon at the end lifts the richness. Sliced scallions finish the dish with color and a mild onion note.
Kimchi Bacon Quiche (Fermented Kimchi Egg Custard Pie)
This fusion quiche traps the sharp tang of well-fermented kimchi and the smoky depth of bacon inside a silky egg custard. Squeezing the kimchi dry before adding it concentrates its fermented intensity while preventing a soggy filling. Bacon and onion are sauteed until their moisture evaporates, then combined with a custard of eggs, heavy cream, and milk. When sliced, each wedge reveals a mosaic of red kimchi shreds and bacon bits suspended in the golden custard. Melted mozzarella weaves through the filling, binding every layer, while the buttery pie crust provides a crisp, flaky foundation. A two-stage bake, starting at 190 degrees Celsius and dropping to 175, browns the surface while keeping the interior creamy rather than rubbery. Black pepper is the only seasoning needed, since the bacon and kimchi supply all the salt and heat. Served warm from the oven, a single slice makes a complete brunch plate.
Classic Wedge Salad
Wedge salad is a classic American steakhouse salad featuring crisp iceberg lettuce wedges topped with creamy blue cheese dressing, bacon, and fresh tomato.