Kimchi Bacon Mac and Cheese
Quick answer
Kimchi bacon mac and cheese layers aged kimchi's lactic tang and smoky bacon into a classic American cheddar cheese sauce over elbow macaroni.
What makes this special
- Aged kimchi and smoky bacon add sharp acidity to a classic cheddar cheese and bechamel sauce.
- Bechamel-based cheddar sauce thickened from a butter-flour roux
- Fermented lactic acidity of ripe kimchi cuts through the rich cheddar cream
Key ingredients
Core cooking flow
- 1 Press 120g ripe kimchi lightly to remove excess liquid, then chop it finely.
- 2 Boil 180g elbow macaroni in salted water for 1 minute less than the package time.
- 3 Heat a pan over medium heat and cook the bacon for about 3 minutes, until th...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Press 120g ripe kimchi lightly to remove excess liquid, then chop it finely.
Reserve 1 tablespoon of kimchi juice if using it for extra depth, and cut 80g bacon into 1cm pieces.
- 2Finish
Boil 180g elbow macaroni in salted water for 1 minute less than the package time.
Drain when the center still feels slightly firm, so it can finish absorbing sauce without turning soft.
- 3Control
Heat a pan over medium heat and cook the bacon for about 3 minutes, until the edges crisp and some fat renders.
Add the chopped kimchi and stir-fry for 2 minutes to drive off moisture.
- 4Control
In another saucepan, melt 20g butter over medium-low heat, then add 1 tablespoon flour.
Stir constantly for 1 minute, keeping the roux pale and nutty rather than browned or scorched.
- 5Season
Whisk in 220ml milk a little at a time until no lumps remain.
When small bubbles appear at the edge and the sauce thickens, lower the heat before stirring in 120g cheddar until smooth.
- 6Finish
Add the macaroni and kimchi-bacon mixture to the cheese sauce, then season with 0.5 teaspoon gochugaru and 0.3 teaspoon black pepper. Fold over low heat for 1 minute until glossy and evenly coated, then serve immediately.
After the steps
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