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You are here: Home / Main Dishes / Korean Macaroni and Cheese

Main Dishes

Korean Macaroni and Cheese

If you’re a macaroni and cheese lover, today is your lucky day! A group of food bloggers and I have teamed up to bring you some of the best mac & cheese recipes – some of the best I’ve ever seen! Plus, we’ve got some great sponsors and giveaways just for you! Welcome to MAC & CHEESE MANIA! 

mac-and-cheese-mania

 

Welcome to Mac & Cheese Mania, hosted by the lovely ladies Brandy of Nutmeg Nanny and Rachel of Rachel Cooks. Along with a few of your favorite bloggers (myself included!), we’ve come together to each share a delicious and irresistible recipe for macaroni and cheese.

When I first signed up for this, I thought I’d go the Latin route and make something with Caribbean spice in it. But after visiting my best friend and stocking up on Korean ingredients from her local market, I decided to ditch the Latin and go the Korean way! Thus, I present to you: Korean Macaroni and Cheese.

Korean Macaroni and Cheese 1

This Korean Macaroni and Cheese is so rich, luscious, spicy, and oh so decadent, you’ll be having seconds – I’m sure of it! What makes this recipe so special is the layered of Korean favorites, detailed below:

  • gochujang: savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. It adds not only spice to the cheese sauce, but pure umami;
  • shiitake mushrooms: edible mushroom native to Asian, it’s revered for its medicinal purposes but for this recipe, we love the addition of texture and flavor it provides;
  • dried kimchi & panko crust: you heard right, dried kimchi! It’s just like the fresh version, only dried to a crisp. Blended with panko (the Asian breadcrumbs), it creates a delectable crust unlike any other!
  • (not a Korean favorite but…) Cabot Seriously Sharp Cheddar: this is what makes this such a luscious dish! The sharpness of the cheddar plays off the spiced gochujang and brings this dish together!

Korean Macaroni and Cheese

Isn’t your mouth watering already?! If you’re a lover of Korean food, I’m sure it is! Now, please make sure to head on over to Nutmeg Nanny and Rachel Cooks – they’re the hosts of this fun event and giving away tons of prizes, including: Door to Door Organics Gift Cards, OXO Gift Baskets, Zak Designs Prize Pack, a year’s supply of Cabot cheese, a Vermont Creamery gift basket, a risotto kit from Marx Foods, Barilla pasta, Anolon Advanced Bronze 4.5 Qt. Tapered Stockpot, Rachael Ray Stoneware Casseroval, Wusthof CLASSIC Studio Block Set, Microplane Graters and Kitchen Tools, a SavorX Starter Block with spices and Le Cordon Bleu by Swissmar oven to table roasters. All giveaways open to US residents over the age of 18 only. 

To give you just a taste, here are a couple more recipe from #maccheesemania:

Pizza Mac and Cheese by Very Culinary
Crab Mac and Cheese by Dine & Dish
Bacon & Eggs Breakfast Mac & Cheese by Sweet Remedy
Fried Mac & Cheese Balls by The Little Kitchen
Sweet Pork Macaroni and Cheese by Oh, Sweet Basil

Save Print
Korean Macaroni and Cheese
Prep time:  25 mins
Cook time:  15 mins
Total time:  40 mins
Serves: 6-8 servings
 
A Korean twist on a classic American comfort dish!
Ingredients
  • ½ pound elbow macaroni pasta, cooked al dente
  • ½ large yellow onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 6-8 shiitake mushrooms, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 tablespoon Gochujang (Korean hot pepper paste)
  • 2 cups shredded Cabot Sharp Cheddar Cheese
  • salt, to taste
  • 1 cup panko
  • optional: ½ cup dried kimchi
Instructions
  1. Preheat oven to 400F and butter a large casserole dish.
  2. In a large pot over medium high heat, sauté the onion, garlic, and mushrooms until the onions are translucent and the mushrooms lose some of their water.
  3. Add butter and flour to coat the vegetables and cook for 3 minutes. Add milk and whisk to avoid lumps forming from the flour. Season by adding your hot sauce or Gochujang, as well as salt to taste.
  4. Stir in shredded cheese and dump in cooked pasta. Coat pasta and place in casserole dish.
  5. Top by mixing panko with crushed dried kimchi and bake for 15-25 minutes.
Notes
If you can't find Korean hot pepper paste, substitute for the ever so popular Sriracha!
3.5.3208

Print
Korean Macaroni and Cheese

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 6-8 servings

A Korean twist on a classic American comfort dish!

Ingredients

  • 1/2 pound elbow macaroni pasta, cooked al dente
  • 1/2 large yellow onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 6-8 shiitake mushrooms, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 tablespoon Gochujang (Korean hot pepper paste)
  • 2 cups shredded Cabot Sharp Cheddar Cheese
  • 1 tablespoon (or more to taste) salt
  • 1 cup panko
  • optional: 1/2 cup dried kimchi

Instructions

  1. Preheat oven to 400F and butter a large casserole dish.
  2. In a large pot over medium high heat, sauté the onion, garlic, and mushrooms until the onions are translucent and the mushrooms lose some of their water.
  3. Add butter and flour to coat the vegetables and cook for 3 minutes. Add milk and whisk to avoid lumps forming from the flour. Season by adding your hot sauce or Gochujang, as well as salt to taste.
  4. Stir in shredded cheese and dump in cooked pasta. Coat pasta and place in casserole dish.
  5. Top by mixing panko with crushed dried kimchi and bake for 15-25 minutes.

Notes

If you can't find Korean hot pepper paste, substitute for the ever so popular Sriracha!

3.1
https://www.cookingwithbooks.net/2014/02/korean-macaroni-cheese.html

Dried Kimchi for Korean Macaroni and Cheese

Disclaimer: Mac and Cheese Mania is being sponsored by Door to Door Organics and OXO, so be sure to check them out! Thanks for supporting companies that allow us to share delicious recipes with you all! 

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36 Comments

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Comments

  1. Shannon says

    March 25, 2018 at 8:14 am

    Love the Korean twist – Easy to put together but should start with 1 teaspoon salt! I made with 1 tablespoon and it was a bit too salty.

    Reply
  2. ai says

    July 10, 2016 at 3:43 am

    This is such an interesting idea!! Will definitely have to keep my eyes peeled for that gochujang!

    Reply
  3. ai says

    July 10, 2016 at 3:38 am

    i loved the recipe….

    Reply
  4. ai says

    July 10, 2016 at 3:32 am

    I love it….

    Reply
  5. watersystempro says

    July 4, 2016 at 6:21 am

    I love cheese and anything relating cheese. The pictures is very tasty, very great. Thank you!

    Reply
  6. sandra duvall says

    March 6, 2016 at 1:20 pm

    My family loved the recipe.. We will try a different one next time

    Reply
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    September 16, 2015 at 8:19 pm

    I know this if off topic but I’m looking into starting my own blog and was wondering what all is required to get set up? I’m assuming having a blog like yours would cost a pretty penny? I’m not very internet savvy so I’m not 100 sure. Any suggestions or advice would be greatly appreciated. Kudos|

    Reply
  8. Kim Beaulieu says

    February 27, 2014 at 12:24 am

    This is one gorgeous mac n cheese. And can I just say that serving spoon is beyond gorgeous.

    Reply
  9. Erin @ Dinners, Dishes and Desserts says

    February 26, 2014 at 12:52 pm

    I love the fun twist! I never would have thought to go Korean with mac n’ cheese, but it sounds incredible!

    Reply
  10. Rachel Cooks says

    February 25, 2014 at 9:18 am

    This looks so phenomenal, Nelly! Loving all the flavors you put in. Thanks for helping us kick off our event!

    Reply
  11. Alice // Hip Foodie Mom says

    February 24, 2014 at 5:33 pm

    oh my gawd, I LOVE this!!! freaking brilliant. . can’t wait to try this!

    Reply
  12. Erin | The Law Student's Wife says

    February 24, 2014 at 4:53 pm

    I’ve been so excited to check out this recipe since I first saw your link! Way creative!

    Reply
  13. Sarah - Daisy at Home says

    February 24, 2014 at 1:01 pm

    This is such a unique Mac and Cheese idea! Love it!

    Reply
  14. Becca @ Amuse Your Bouche says

    February 24, 2014 at 6:55 am

    This is such an interesting idea!! Will definitely have to keep my eyes peeled for that gochujang!

    Reply

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