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Picture of Caroline Choe's Kimchi Mac & Cheese
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5504 kcal 275 %
  • Fat 317 g 487 %
  • Saturated 182 g 910 %
  • Carbs 407 g 136 %
  • Fiber 24 g 96 %
  • Protein 253 g 506 %
  • Cholesterol 931 mg 310 %
  • Sodium 5615 mg 234 %
  • Calcium 6323 mg 632 %
  • Magnesium 536 mg 128 %
  • Potassium 4644 mg 99 %
  • Iron 9 mg 52 %
  • Zinc 34 mg 312 %
  • Phosphorus 4869 mg 696 %
  • Vitamin A 2976 µg 331 %
  • Vitamin C 2 mg 3 %
  • Thiamin (B1) 1 mg 86 %
  • Riboflavin (B2) 4 mg 299 %
  • Niacin (B3) 10 mg 63 %
  • Vitamin B6 2 mg 123 %
  • Folate equivalent (total) 419 µg 105 %
  • Vitamin B12 11 µg 457 %
  • Vitamin D 10 µg 70 %
  • Vitamin E 7 mg 47 %
  • Vitamin K 382 µg 318 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Caroline Choe's Kimchi Mac & Cheese

Ingredients

  • 1 pound spiral pasta (I favor using cavatappi/cellentani)
  • 6 tablespoons unsalted butter
  • 10 ounces spicy napa cabbage kimchi, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground mustard powder
  • 1/2 teaspoon white pepper
  • 1 pound extra sharp cheddar cheese, grated
  • 1/2 pound Gruyère, grated
  • 3 tablespoons pasta water (reserved from cooking)
  • crumbled bacon and chopped scallions (optional)

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