Kimchi Chili Mac and Cheese Recipe

I absolutely love how this Kimchi Chili Mac and Cheese Recipe turns out — it’s like the ultimate comfort meal with a little extra kick. The richness of classic mac and cheese meets the bold, tangy flavors of kimchi and a touch of chili heat, making each bite incredibly satisfying. If you’re looking for a dish that’s both familiar and exciting, this recipe is a perfect go-to.

When I first tried blending kimchi into a cheesy pasta, I wasn’t sure if it’d work, but it totally did! You’ll find that the combination adds layers of flavor without overpowering the dish. This Kimchi Chili Mac and Cheese Recipe is fantastic for casual weeknight dinners, potlucks, or anytime you want to wow your tastebuds with something different yet comforting.

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Ingredients You’ll Need

These ingredients come together so well because they balance richness, spice, and umami perfectly. When shopping, I recommend getting good quality kimchi and sharp cheddar cheese to really make the flavors shine.

• Extra virgin olive oil: Use a good-quality olive oil for sautéing to add a subtle fruity note.
• Ground turkey: I like turkey for a leaner option, but ground beef or lamb works great if you want more richness.
• Salt: Essential for seasoning and balancing the tang from the kimchi.
• Black pepper: Freshly cracked adds warmth and a hint of spice.
• Onion: Adds sweetness and depth when softened.
• Garlic cloves: Rough chopped garlic brings aromatics that tie the whole dish together.
• Red bell pepper: Offers a sweet crunch and color contrast.
• Cumin: Brings a subtle earthiness that pairs wonderfully with chili powder.
• Chili powder: For adding mild heat and smokiness.
• Tomato paste: Helps deepen the flavor with its concentrated sweet and umami notes.
• Chicken broth: I like using broth over water for richer taste; vegetable or beef broth works well too.
• Soy sauce or gluten-free liquid aminos: Adds salty umami that balances the kimchi’s tang.
• Dry macaroni: Classic choice, but gluten-free pasta can be swapped in if needed.
• Kimchi: The star that brings zing and depth — drain and chop it well to avoid watery pasta.
• Shredded cheddar cheese: Sharp cheddar melts beautifully and boosts creaminess.
• Gochujang: Korean chili paste that adds subtle sweetness and gentle heat.
• Fish sauce: A little goes a long way to enhance umami; taste and adjust!
• Garnishes (cilantro, scallions, chili crisp, crispy onions or shallots): I always go for something crunchy to contrast the creamy pasta.

Variations

I love customizing this Kimchi Chili Mac and Cheese Recipe depending on what’s in my fridge or my mood. Feel free to tweak the heat level, protein, or even the cheese—this dish is very flexible and forgiving.

• Meat Options: Switching ground turkey for ground beef or lamb adds richness, but ground plant-based meat works great if you want a vegetarian twist.
• Cheese Swap: Try pepper jack or mozzarella for a different melty texture and flavor; just be sure to use a cheese that melts well.
• Heat Level: If you like it spicy, go heavy on gochujang or toss in some cayenne powder; if mild, use less or omit the chili powder.
• Kimchi Variations: Some kimchis are more fermented and tangy than others, so taste first and adjust salt and fish sauce accordingly to balance flavors.
• Make it Vegan: Use a plant-based ground substitute, veggie broth, vegan cheese, and skip the fish sauce (or replace with more soy sauce).

How to Make Kimchi Chili Mac and Cheese Recipe

Step 1: Brown the Ground Meat

Start by heating half of your olive oil in a large, heavy-bottom pot over medium-high heat. Add the ground turkey (or your choice of protein), and break it up with a spatula. I like to press it down evenly and give it a good chance to brown without stirring too much—that caramelization adds so much flavor. Season it well with salt and pepper as it cooks. Once it’s nicely browned and cooked through, set it aside on a plate.

Step 2: Sauté the Veggies

In the same pot, add the remaining olive oil and toss in your diced onion and chopped garlic. Saute about 3 to 4 minutes until soft and fragrant. Then add the diced red bell pepper and cook for a few more minutes until it starts to soften but still has a bit of bite. This layering of flavors will build a delicious base for the mac and cheese.

Step 3: Build Flavor with Spices and Tomato Paste

Return the browned meat back to the pot and sprinkle in the cumin and chili powder. Stir everything to combine. Next, make a little well in the center of the pot, add the tomato paste, and let it brown for a minute or so—it’ll deepen the tomato’s sweetness and give the dish a rich foundation.

Step 4: Cook the Macaroni in Broth

Pour in the chicken broth and soy sauce, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a boil, then stir in the macaroni. Cover the pot, lower the heat to a gentle simmer, and let it cook for 10-12 minutes or until the pasta is tender and the liquid has mostly absorbed. This one-pot method helps the macaroni soak up all those rich flavors.

Step 5: Stir in Kimchi and Cheese

Drain and chop your kimchi well before adding it to the pot along with the shredded cheddar, gochujang, and fish sauce. Start conservatively with the fish sauce and adjust to taste—you want just enough salt and umami depth to balance the tangy kimchi. Stir until the cheese melts into a creamy sauce, and taste again. If you want more heat, add a pinch of cayenne or a little extra gochujang.

Step 6: Serve and Garnish

Portion into bowls and top with your favorite crunchy garnishes like chili crisp, crispy shallots, or fresh scallions and cilantro. The contrast of textures makes this dish all the more enjoyable!

How to Serve Kimchi Chili Mac and Cheese Recipe

Garnishes

I love topping this dish with chili crisp because it adds a wonderful crunch and a spicy, garlicky kick. Crispy shallots or fried onions bring a sweet crunch that contrasts the creamy cheese sauce perfectly. Fresh cilantro or scallions add a pop of vibrant freshness that lightens the dish up beautifully.

Side Dishes

Simple green salads with a tangy vinaigrette work well to balance out the richness. I also enjoy pairing this mac and cheese with roasted vegetables like broccoli or Brussels sprouts. If you want some carbs on the side, garlic bread or even pickled cucumbers complement the flavors nicely.

Creative Ways to Present

For a dinner party, I serve Kimchi Chili Mac and Cheese in mini cast iron skillets topped with fresh herbs and chili crisp. It looks rustic and inviting! Or try baking it briefly with a crispy breadcrumb topping for an extra layer of texture. Individual casserole dishes also make serving guests super easy and fun.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day. Just make sure to cool it down before refrigerating to prevent sogginess.

Freezing

I’ve successfully frozen this Kimchi Chili Mac and Cheese Recipe in airtight containers. When freezing, I recommend undercooking the pasta slightly before freezing so it doesn’t get mushy when reheated. Freeze in portions for easy meal prep later.

Reheating

Reheat gently on the stove with a splash of broth or water to bring back creaminess without drying out or microwave in short bursts, stirring in between. Adding fresh garnishes after reheating revives that fresh, crunchy texture.

FAQs

Final Thoughts

This Kimchi Chili Mac and Cheese Recipe holds a special place in my kitchen because it brings together so many delicious elements in a comforting way. It feels like a warm hug on a plate, but with enough personality to keep you coming back for more. I really encourage you to give this a try—you’ll enjoy the fun spin it puts on classic mac and cheese, and it’s so satisfying whether you’re cooking for family or friends. Trust me, once you make it, it’ll become one of those recipes you love to keep in your regular rotation.

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