“This is a ‘necessity is the mother of invention’ kind of recipe, borne from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger,” writers recipe developer and cookbook author Hetty McKinnon. “Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. Starchy pasta cooking water mingles with melted cheese to create a creamy, gooey sauce that still feels light. Kimchi and sharp cheese are a natural pairing (have you tried adding kimchi to your grilled cheese?) and combine harmoniously with butternut squash to deliver that irresistible triumvirate of flavors: spicy, savory, and sweet. You could use sweet potato instead of squash, or even add a bunch of spinach or kale leaves to bring some greenery to the dish. Keep this dish vegetarian by using a vegan kimchi, but if you don’t have dietary requirements, any type is fine.”
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Vegetable Peeler
$12 $10 At Amazon
Box Grater
$12 At Amazon
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Measuring Cups
$28 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Wooden Spoon
$7 At Amazon
Recipe information
Yield
4 - 6 Servings
Ingredients
½
1
1
1
2
1
4
1
1
4
Preparation
Step 1
Peel ½ small butternut squash (about 1¼ lb.) and cut flesh into ½" cubes. Peel and finely chop 1 onion. Using the flat side of your chef’s knife, crush 1 garlic clove, then peel and finely chop. Coarsely chop 1 cup kimchi (some kimchi juice is okay; no need to drain).
Step 2
Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add onion and cook, stirring often, until softened slightly, about 2 minutes. Add garlic and kimchi and cook until kimchi is starting to brown and stick to bottom of pot, about 5 minutes.
Step 3
Add squash to pot and reduce heat to medium. Cover and cook, stirring halfway through, until squash is tender (a paring knife should pierce flesh easily), 6–8 minutes.
Step 4
Remove lid and stir in 1 lb. elbow macaroni, shells, cavatappi, rigatoni, or other short pasta, along with 4 cups vegetable stock or water. If using water, add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt (if you broth isn't very flavorful, you may want to add a bit of salt too; start with 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt). Cover and bring to a simmer; cook until pasta is al dente and most of stock is absorbed (you want some starchy liquid left in pan), 6–8 minutes.
Step 5
Meanwhile, grate 1 lb. sharp cheddar on the large holes of a box grater. Trim and finely slice 4 scallions.
Step 6
Reduce heat to low and add cheese to pot; stir until cheese is melted and gooey, about 2 minutes. Season mac and cheese with a few grinds of freshly ground black pepper and scatter scallions over.
How would you rate One-Pot Kimchi and Squash Mac and Cheese?
Leave a Review
Reviews (121)
Back to TopOnly okay for me. Overall not that flavourful, even with ekstra (raw) kimchi op top. Not bad, but would take a regular mac n cheese over this any day. I don't hate it, but I wouldn't make again.
Helena
2/15/2024
Would make again but with several changes: 1. Ditch one pot method. Pasta took way longer to cook and needed more water for me. 2. double kimchi, yes, but cook half as dictated, and add half in when finishing. Cooked kimchi loses a lot of flavor 3. blend butternut squash and cheese together for cheese sauce. I don't like the chunks of squash when I'm eating... Would recommend additional accoutrements like chili garlic sauce, maybe gochujang
Caroline
Texas
10/31/2023
I have made this pot many times. I think it's great, and does the family.
Rod
Tacoma, WA at present.
10/20/2023
LOVING these recipes with kimchi (like the kimchi quesadillas!!) Veganized this by using nutritional yeast & a few slices of vegan cheese. DIdn't have butternut so used white sweet potatoes. Will be in our rotation for sure.
Michelle
Manzanita, Oregon
9/3/2023
Excellent every time! Definitely increase kimchi amount. Really great gluten-free too!
LB
Melbourne, Australia
1/9/2023
WHY DOES THE RECIPE KEEP DISAPPEARING!?! I have signed in 4 times and haven't even started cooking.
Joan C
2/21/2022
One of my favorite recipes !!! We roast and blend the squash ahead of time for more consistent texture results and add korean bulgogi because we are not vegetarian + serve with siracha. Love this dish.
Rebecca K.
New London, CT
2/16/2022