Macaroni and Kimcheese

Macaroni and Kimcheese

Serves 6


8 oz. dried short pasta noodles (such as cavatappi)
3 cups whole milk
3 tbsp. Kowalski's Unsalted Butter
¼ cup finely diced onion
2 tbsp. flour
3 tbsp. gochujang sauce
10 oz. Boar's Head American Cheese, shredded or very finely diced (about 1 ½ cups shredded cheese)
½ tsp. kosher salt (or to taste)
¼ tsp. freshly ground Kowalski's Black Peppercorns (or to taste)
1 cup coarsely chopped kimchi (such as Kowalski's Spicy Green Kimchi)
1 recipe Sautéed Shiitake Mushrooms, optional (recipe below)
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  1. Prepare pasta in salted water according to pkg. directions while preparing the sauce; drain and keep warm.
  2. Heat milk in a small saucepan (do not boil); keep warm.
  3. Melt butter in an extra-large oven-safe sauté pan. Add onion to the pan; cook over medium heat until onion is translucent and soft (about 5 min.).
  4. Sprinkle flour over butter and onion in the pan; whisk until smooth.
  5. Cook flour mixture over medium-low heat for 2 min., whisking constantly.
  6. Continuing to whisk, add warm milk, followed by gochujang; cook and whisk until thick and smooth (about 5 min.).
  7. Remove pan from the heat; whisk in cheese until smooth.
  8. Season with salt and pepper to taste.
  9. Stir kimchi, mushrooms and drained pasta into the sauce; serve immediately.


SAUTÉED SHIITAKE MUSHROOMS: In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan. Add 5 oz. sliced mushrooms; cook, stirring frequently, until tender and dark on the edges. Remove from heat; season to taste with salt and pepper.

Find It!

  • Find Boar's Head products in the Deli Department.
  • Find Kowalski's Organic Spicy Green Kimchi in the Dairy Department near the fresh pickles.