Name: Kimchi Bacon Greek Yogurt Mac and Cheese
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb elbow macaroni noodles; 8 ounces raw bacon strips; 2 tablespoons all-purpose flour; 1.75 cups nonfat or 2% milk; 2 cups cheddar cheese; 1 cup 2% Greek yogurt; 0.5 tsp black pepper; 1 cup kimchi; 0.5 tsp salt

Kimchi Bacon Greek Yogurt Mac and Cheese

Kimchi Bacon Greek Yogurt Mac and Cheese cover

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Kimchi Bacon Greek Yogurt Mac and Cheese

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Ingredients

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Instructions

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Instructions

Cook the macaroni: Heat several quarts of water in a large stockpot over high heat, and cook noodles according to package directions until just barely al dente, the minimum cook time on the package. Drain and set aside in a strainer, adding a few drops of oil or cold water and stirring minimally to ensure they don’t stick together.

Cook the bacon: Lay the bacon strips out horizontally on a cutting board, and then using a sharp chef’s knife, cut the bacon strips vertically into several small slices, small enough to be considered bacon bits (but they don’t have to be super tiny). Heat the same large stockpot over medium heat and add the raw bacon pieces. Cook for 9-11 minutes or until cooked through and beginning to crisp, stirring occasionally. Remove the pan from heat and remove all the bacon bits, leaving the bacon fat. Place the bacon bits in a paper towel lined bowl to absorb extra grease and set aside. At this point, preheat the oven to 450F.

Make the cheese sauce: Place the large stock pot with bacon fat over low heat. You should have about 2 tablespoons of bacon fat, or enough to coat the bottom of the pan (no need to measure). If you think you have too much fat in the pan, remove a 1/2 tablespoon or so and continue. If you don’t have enough fat, add 1/2 tablespoon butter. Add flour to the pan and whisk continuously until the fat and flour have thickened (around 90 seconds). Add the milk, 1/4 cup at a time, whisking continuously until completely added. Let the milk heat for about 2 minutes, while you continue to whisk. Add cheese (reserve 1/3 cup for topping), and whisk continuously as it melts. Add greek yogurt, salt, and pepper, and continue to whisk until a smooth sauce has formed (about 1 minute). Remove from heat.

Put it together: Add the cooked macaroni, kimchi, and bacon bits (save a few for topping) to the pot with the sauce. Stir until well-mixed. Pour everything into a lightly greased 9×13 inch casserole pan. Top with remaining cheese and bacon bits. Bake uncovered for 12-15 minutes until the cheese is bubbly and top is golden to your liking. Enjoy immediately or refrigerate and enjoy as leftover for up to 4 days.

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Tips & Tricks (5)

Render Bacon Low and Slow 🥓
Cook bacon at medium-low heat for 12-15 minutes to render fat completely and achieve crispy texture without burning, which adds incredible depth to your sauce.
Temper Greek Yogurt Before Adding 🥛
Whisk Greek yogurt with a splash of warm milk before incorporating into the hot roux to prevent curdling and ensure a silky, smooth sauce.
Drain and Squeeze Kimchi Thoroughly 🥬
Press kimchi between paper towels to remove excess liquid, preventing a watery sauce while concentrating its bold, tangy flavors throughout the dish.
Build a Strong Roux Foundation 🧈
Toast your flour in bacon fat for 2-3 minutes over medium heat, stirring constantly, to eliminate raw flour taste and create a rich base for your cheese sauce.
Reserve Pasta Water for Consistency 💧
Save 1 cup of starchy pasta cooking water to adjust sauce thickness—add it gradually at the end for a creamier, more luxurious texture that coats every noodle.