For as long as I could remember I was obsessed with mac and cheese. It was the recipe that my mom often made me when I was a kid and I have very fond memories of it. This kimchi mac and cheese recipe is an awesome variation of the original.
It’s so much healthier since it’s without cheese, has probiotics (kimchi), and is super filling. I made this recipe with regular rigatoni pasta but if you suffer from celiac disease then you can replace it with a gluten-free version (brown rice pasta or quinoa pasta).
This kimchi mac recipe only takes 15 minutes so it’s perfectly easy for anyone to make at home. If you have a blender, this recipe is a breeze.
For those of you who can’t find a vegetarian kimchi option in your local store, visit Minimalist Baker’s Easy Kimchi recipe.
This kimchi mac and cheese is easy to make, tasty, and super delicious. If you try this recipe at home make sure to tag #the20minutekitchen on Instagram!
Kimchi Mac & Cheese
A healthy take on the original mac and cheese. It's super easy to make and extremely tasty!
- 10 oz Pasta I used rigatoni (for those who are GF you can use any GF pasta)
- 1/4 cup Kimchi
- 1/2 cup Raw cashews (soaked)
- 2 tbsp Nutritional yeast
- 1 cup Vegetable Broth
- 1 tsbp Cornstarch
- 1 tsp Paprika
- 1/2 tsp Mustard powder
Cook pasta according to instructions.
Blend remaining ingredients in a blender.
Once pasta is ready, drain and pour the sauce over it.