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Kimchi Mac and Cheese

Korean Mac & Cheese
Korean Mac & CheeseNathan Congleton / TODAY

Chef notes

"I love kimchi, I love cheese and I love pasta! What an unexpected and delightful way to add a kick to traditional macaroni and cheese!" says Hannah Hart, host of Food Network show I Hart Food.


  • 2 ounces (4 tablespoons) butter
  • 5 ounces kimchi, store-bought or homeamde
  • 3 ounces (about 1/3 cup) heavy cream
  • 7 ounces cavatappi noodles, cooked to al dente
  • 5 ounces shredded sharp white cheddar, divided
  • Kosher salt
  • Fresh ground black pepper
  • Green onions, cut into 1/4-inch segments, for garnish



Heat butter in sauté pan over medium head. Add the kimchi and cook, making sure you toss it occasionally so both sides of the kimchi get a slight sear on it, for about 5 minutes.


Add cream, pasta, 4 ounces of the cheese, a pinch of salt and a pinch of black pepper in the pan with the kimchi. Toss occasionally to ensure that all ingredients mix, and all cheese is melted, about 5 minutes.


Transfer the mac and cheese into a serving bowl and top with the remaining cheese, garnish with the green onion and serve.