Description
This Kimchi Chili Mac and Cheese recipe is a flavorful fusion dish combining spicy kimchi and gochujang with classic mac and cheese elements. Ground turkey (or your choice of protein) is browned and simmered with aromatic spices, tomato paste, and broth, then stirred with macaroni, tangy kimchi, and melted cheddar for a deliciously creamy, spicy, and umami-packed meal. Garnished with crispy chili crisp or fried shallots and fresh herbs, it’s a comforting and vibrant one-pot dish perfect for weeknight dinners.
Ingredients
Scale
Protein and Vegetables
- 2 tablespoons extra virgin olive oil, divided
- 1 1/2 lbs ground turkey (or substitute ground beef, lamb, or plant-based ground meat)
- 1 teaspoon cumin
- 1 1/2 teaspoons chili powder
- 1 onion, diced
- 4–6 garlic cloves, roughly chopped
- 1 red bell pepper, diced
Seasonings and Liquids
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup tomato paste
- 3 cups chicken broth (or beef, vegetable broth, or 3 cups water plus two small bouillon cubes)
- 2 tablespoons soy sauce or gluten-free liquid aminos
- 1–2 teaspoons gochujang
- 1–2 teaspoons fish sauce, more as needed
Pasta and Dairy
- 8 ounces dry macaroni (about 2 cups) or substitute gluten-free macaroni
- 1 cup kimchi, drained and chopped
- 2 cups shredded cheddar cheese
Garnish
- Cilantro
- Scallions
- Chili crisp, crispy onions, or fried shallots (for crunch)
Instructions
- Brown the Ground Turkey: In a large, heavy-bottom pot or Dutch oven, heat half the olive oil over medium-high heat. Add the ground turkey, breaking it apart with a spatula, season with salt and pepper, and brown it thoroughly. Once browned, set the turkey aside.
- Sauté Aromatics and Peppers: To the same pot, add the remaining olive oil. Sauté the diced onion and roughly chopped garlic cloves for 3-4 minutes until fragrant. Add the diced red bell pepper and cook another 3 minutes until just softened.
- Add Spices and Tomato Paste: Return the browned turkey to the pot. Stir in cumin and chili powder evenly. Create a well in the center and add the tomato paste, allowing it to brown slightly to deepen its flavor, stirring occasionally to incorporate.
- Simmer with Broth and Soy Sauce: Pour in the chicken broth and soy sauce (or liquid aminos). Bring the mixture to a boil. Once boiling, stir in the macaroni and cover the pot. Reduce heat to medium-low and simmer gently for 10-12 minutes, or until pasta is tender and liquid is mostly absorbed.
- Finish with Kimchi and Cheese: Stir in the drained, chopped kimchi, shredded cheddar cheese, gochujang, and fish sauce. Add fish sauce and gochujang gradually, tasting and adjusting seasonings to balance the tangy kimchi with umami depth and desired heat level.
- Serve and Garnish: Divide the finished chili mac and cheese among bowls. Top with your choice of chili crisp, crispy fried onions or shallots, and fresh cilantro or scallions for added crunch and brightness.
Notes
- Kimchi varies in tanginess and saltiness; adjust fish sauce or soy sauce accordingly to balance flavors.
- You can substitute ground beef, lamb, or plant-based ground meat for the turkey.
- For a gluten-free option, use gluten-free macaroni and gluten-free soy sauce alternatives.
- Adjust gochujang amount for desired heat; cayenne pepper can also be added for extra spice.
- Make sure to drain kimchi well to prevent excess liquid making the dish too watery.
- Leftovers reheat well and flavors often deepen overnight.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 480
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
