Kimchi Mac and Cheese

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Kimchi gives bully aged mac and food a spicy crunch, and mushrooms and roasted doorbell capsicum crook it into a main-course casserole. Informally, we telephone this Mac and Kimcheese, and you can, too.

Refrigerate for up to 4 days.

Parboil the macaroni and refrigerate it up to 3 days successful advance. Make the condiment and refrigerate it for up to 1 week. Assemble the full casserole and refrigerate it for up to 3 days.

Ingredients

1 lb shiitake mushrooms, stemmed and chopped into 1/4-inch slices
1 spoon extra-virgin olive oil
Fine salt
12 ounces dried whole-wheat elbow macaroni
1 ample reddish doorbell pepper
2 1/2 cups vegetarian kimchi, preferably spicy
5 tablespoons all-purpose flour
1 1/2 cups no-salt-added rootlike broth
2 cups low-fat beverage (may substitute almond milk)
1 3/4 cups grated crisp cheddar food (about 7 1/2 ounces; whitethorn substitute vegan food specified arsenic Daiya brand)
1 tablespoonful to 2 tablespoons sriracha oregon different blistery condiment (optional)
1/4 cupful panko

Nutritional Facts

Per serving

Calories
360
Fat
11 g
Saturated Fat
6 g
Carbohydrates
48 g
Sodium
500 mg
Cholesterol
30 mg
Protein
18 g
Fiber
7 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Food exertion Joe Yonan, writer of the upcoming "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, 2013).

Tested by Joe Yonan.

Published March 26, 2013

Updated March 14, 2026