Name: Kimchi Chili Mac and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil, divided; 1.5 lbs ground turkey (or sub ground beef or lamb, or plant-based substitute); 1.5 teaspoons salt; 0.5 teaspoon black pepper; 1 onion, diced; 4 garlic cloves, rough chopped; 1 red bell pepper, diced; 1 teaspoon cumin; 1.5 teaspoons chili powder; 0.25 cup tomato paste; 3 cups chicken broth (or beef or veggie); 2 tablespoons soy sauce or gluten-free liquid aminos; 8 ounces dry macaroni (2 cups); 1 cup kimchi, drained and chopped; 2 cups shredded cheddar cheese; 1 teaspoons gochujang; 1 teaspoons fish sauce; cilantro; scallions; chili crisp or crispy onions

How to Make the Best Kimchi Chili Mac and Cheese

This Kimchi Chili Mac and Cheese is a bold, flavor-packed twist on the classic comfort food. It combines the hearty warmth of traditional chili mac with the funky, fermented kick of kimchi and the complex heat of gochujang. The result is a dish that’s rich, spicy, and absolutely loaded with umami—perfect for cold weather nights when you want something that really satisfies.

What makes this recipe special is how all the flavors come together. The ground turkey provides a lean protein base, while the tomato paste and chili powder build that familiar chili flavor. Then the kimchi, gochujang, and fish sauce take it to another level, adding layers of fermented tang and savory depth that you just can’t get from a typical mac and cheese.

Best of all, this is a true one-pot meal that comes together in under an hour. The pasta cooks right in the flavorful broth, absorbing all those delicious seasonings as it simmers. Top each bowl with something crunchy—chili crisp is particularly good here—along with fresh cilantro and scallions for brightness.

Instructions

Cooking the Meat

In a large, heavy-bottom pot or Dutch oven, heat half the oil over medium-high heat. Add the ground turkey, breaking it apart with a spatula until crumbled, season with salt and pepper, and brown it as best as you can. Set it aside.

Building the Base

To the same pan, add the remaining oil and sauté the onion and garlic for 3-4 minutes, until fragrant. Add the red bell pepper, and sauté until just softened, 3 more minutes.
Return the cooked ground turkey to the pan, and stir in the cumin and chili powder. Create a well in the center, add the tomato paste and brown it just a bit to deepen the flavor.

Cooking the Pasta

Add the chicken stock and soy sauce and bring to a boil. Once boiling stir in the macaroni, cover and lower heat to a gentle simmer over medium-low heat. Simmer covered until the pasta is tender and the liquid is soaked up, 10-12 minutes.

Finishing

Stir in the chopped kimchi (remember to strain it first), cheddar cheese, gochujang and fish sauce (start conservatively adding more to taste).
Taste and adjust seasoning. The kimchi will make it tangy, so you'll need to add enough salt or fish sauce (or soy sauce) to add umami depth and balance out that tang. Add more heat if you like—a pinch of cayenne is easy.
Divide among bowls and top with chili crisp or crispy shallots or onions, cilantro or scallions.

Notes

The kimchi adds tanginess, so balance it with enough salt, fish sauce, or soy sauce for umami depth.
For extra heat, add a pinch of cayenne or more gochujang to taste.
Something crunchy on top really makes this dish—try chili crisp, crispy shallots, or fried onions.
You can substitute ground beef, lamb, or plant-based ground meat for the turkey.

Kimchi Chili Mac and Cheese Recipe

How to Make the Best Kimchi Chili Mac and Cheese