Stove-Top Kimchi Mac & Cheese

Otherwise known as "kimcheese."

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Some people ask for flowers or chocolate for Valentine’s Day. My husband’s request? “Please make this kimchi mac & cheese for your blog so I can eat it.” I don’t blame him. Cavatappi pasta is smothered in a silky kimchi and gochujang-spiked cheese sauce for a rich, spicy tangy stove-top mac that’s infinitely craveable . . . and infinitely easy.

The “spicy Korean cousin” of sauerkraut, kimchi is made from salted, fermented vegetables (often cabbage) and typically seasoned with garlic and ginger and Korean chili flakes to give it a little kick. It brings great tang and funk that links up with the sharp cheddar in this cheese sauce to boost the umami to another level. Add in the spicy sweet gochujang, and the result is an insanely craveable mac & cheese.

The key to this super simple, super creamy, super stable cheese sauce is the magical duo of evaporated milk and cornstarch. Many mac & cheese recipes rely on a roux to thicken the cheese sauce, but this type of sauce can be prone to splitting when you’re trying to reheat—and it also has a slightly grainy texture from the flour that doesn’t always feel appropriate for a stove-top mac. On the other hand, combining evaporated milk and cornstarch produces a sauce that’s as silky smooth as the mac & cheese of your childhood. And, thanks to key stabilizers present in the evaporated milk, it can also be reheated without splitting.

Stove-top mac and cheese is always best fresh; however, thanks to the cornstarch and evaporated milk base, this mac and cheese reheats better than most. Store in an airtight container and when you’re ready to reheat, microwave in 30-second bursts, checking and stirring between each, until heated through. The sauce will set up and thicken as it cools, so I often like to add a little water to the mac when I reheat, just to keep it from drying out.

Enjoy!

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Stove-Top Kimchi Mac & Cheese

(Serves 3-4)

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

10 oz. cavatappi pasta

Kosher salt

2 tablespoons unsalted butter

1 ¼ cups kimchi, chopped

2 tablespoons gochujang

1 (12-oz.) can evaporated milk

2 tablespoons cornstarch

10 oz. yellow cheddar cheese, shredded

Thinly sliced scallions, for topping

Equipment: Medium pot, spatula or spoon, strainer, small bowl, whisk, cheese box grated, cutting board

Instructions

1. Fill a medium pot of with water and season with 2 tablespoons salt. Bring to a boil over medium-high heat and add pasta. Cook until al dente, checking about 2 minutes before the time indicated on the package.

2. Reserve 1 cup pasta cooking liquid. Drain and set aside.

3. In the same pot, melt butter. Add kimchi and cook until liquid is evaporated, 3-4 minutes. Add gochujang and stir until starting to stick to the bottom of the pot, 1 minute more.

4. Meanwhile, in a small bowl, whisk together cornstarch and ¼ cup of evaporated milk until cornstarch is completely dissolved. Add to pot, along with remaining evaporated milk and ¾ cup pasta cooking liquid, and bring to a simmer. Cook, stirring, until sauce has thickened, 1-2 minutes.

5. Reduce heat to low. Add cheese and stir until melted, then taste and season with salt if needed.

Originally posted February 16, 2026.