Description
Kimchi Chili Mac and Cheese is a flavorful twist on a classic comfort dish, combining ground turkey, spicy kimchi, and gooey cheddar cheese with bold seasonings like gochujang and chili powder. This hearty one-pot meal offers a perfect balance of tangy, spicy, and cheesy flavors, making it a delicious and satisfying dinner option.
Ingredients
Scale
Meat and Oil
- 2 tablespoons extra virgin olive oil, divided
- 1 1/2 lbs ground turkey (or sub ground beef, lamb, or plant-based ground meat substitute)
Vegetables and Aromatics
- 1 onion, diced
- 4-6 garlic cloves, rough chopped
- 1 red bell pepper, diced
- 1 cup kimchi, drained and chopped
Spices and Sauces
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 1/2 teaspoons chili powder
- 1/4 cup tomato paste
- 2 tablespoons soy sauce or gluten-free liquid aminos
- 1-2 teaspoons gochujang
- 1-2 teaspoons fish sauce, more as needed
Broth and Pasta
- 3 cups chicken broth (or beef, vegetable broth, or 3 cups water plus two small bouillon cubes)
- 8 ounces dry macaroni (2 cups) or gluten-free macaroni
Dairy
- 2 cups shredded cheddar cheese
Garnish
- Cilantro
- Scallions
- Chili crisp or crispy onions or shallots (something crunchy)
Instructions
- Brown the Meat: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, breaking it apart with a spatula until crumbled. Season with salt and pepper and brown the meat thoroughly. Once cooked, remove from the pot and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the same pot. Sauté the diced onion and chopped garlic for 3-4 minutes until fragrant. Add the diced red bell pepper and cook for an additional 3 minutes until just softened.
- Add Spices and Tomato Paste: Return the browned ground turkey to the pot. Stir in cumin and chili powder. Create a well in the center of the ingredients and add the tomato paste. Cook the tomato paste for a few minutes to brown it slightly and deepen the flavor.
- Add Liquids and Pasta: Pour in the chicken broth and soy sauce. Bring the mixture to a boil. Stir in the dry macaroni, cover the pot, and reduce heat to a gentle simmer over medium-low. Cook for 10-12 minutes until the pasta is tender and most of the liquid is absorbed.
- Finish with Cheese and Kimchi: Stir in the drained and chopped kimchi, shredded cheddar cheese, gochujang, and fish sauce. Start conservatively with the gochujang and fish sauce and add more to taste. Adjust seasoning by adding more salt or soy/fish sauce if needed to balance the tanginess from the kimchi.
- Serve and Garnish: Divide the chili mac and cheese into bowls. Top with cilantro, scallions, and your choice of chili crisp, crispy onions, or shallots for added crunch and flavor. Serve warm.
Notes
- Use ground beef, lamb, or a plant-based ground meat substitute as alternatives to turkey.
- Strain the kimchi well before adding to avoid excess liquid that can thin out the dish.
- Adjust the amount of gochujang and fish sauce to your preferred spice and umami level.
- For a gluten-free version, use gluten-free pasta and soy sauce alternatives like gluten-free liquid aminos.
- Garnishes add texture and flavor contrast; don’t skip them!
Nutrition
- Serving Size: 1 bowl (approx. 1/6th of recipe)
- Calories: 460
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: thirty-five g
- Cholesterol: 75mg
