Macaroni and Kimchi Gratin

This unique gratin features ziti macaroni layered with spicy kimchi, enveloped in a rich Béchamel sauce with Gruyère and Parmesan, and finished with a creamy topping. A fusion of Italian and Korean flavors, this dish offers a comforting yet adventurous taste, perfect for a special dinner. Serve it hot for the best experience. This recipe serves approximately 4 people as a main course.

Ingredients

• 300 g ziti macaroni (No. 18)
• 30 g unsalted butter
• 3 liters water (for cooking macaroni)
• Salt
• Freshly ground white pepper

Béchamel sauce

• 30 g unsalted butter
• 30 g flour
• 400 ml milk (cold)
• 150 ml whipping cream
• 100 g Gruyère cheese, grated
• 30 g Parmesan cheese, grated
• Freshly ground black pepper
• 150 g kimchi
• 50 ml whipping cream (for finishing)
• Parsley (optional, for garnish)

Equipment needed

• Large pot (for boiling macaroni)
• Saucepan
• Small saucepan
• Knife and cutting board
• Whisk
• Gratin dish or individual ramekins
• Broiler (or grill)
• Colander
• Spoon

Instructions

Step 1: Preheat and cook the macaroni

1. Preheat the broiler or grill for later use.
2. Bring 3 liters of water to a boil in a large pot and add a generous pinch of salt.
3. Add 300 g ziti macaroni and cook according to package instructions until al dente (about 10–12 minutes). Drain well and toss with 30 g melted unsalted butter to coat. Set aside.

Step 2: Prepare the macaroni base

1. Transfer the buttered macaroni to a large bowl.

Step 3: Prepare the Béchamel sauce

1. In a small saucepan, melt 30 g unsalted butter over low heat. Stir in 30 g flour and cook slowly for 1–2 minutes to form a white roux, stirring constantly to avoid browning.
2. Gradually whisk in 400 ml cold milk, stirring continually to prevent lumps. Bring the mixture to a boil, then lower the heat and simmer for about 5 minutes until the sauce thickens.
3. Stir in 150 ml whipping cream, 100 g grated Gruyère, and 30 g grated Parmesan. Season with freshly ground black pepper to taste. Remove from heat and set aside, reserving about 100 ml of the sauce for the topping.

Step 4: Assemble the gratin

1. Add 150 g kimchi to the bowl with the macaroni and mix gently to distribute.
2. Pour the majority of the Béchamel sauce (minus the reserved 100 ml) over the macaroni and kimchi. Stir until the macaroni and kimchi are evenly coated.
3. Transfer the mixture to a buttered gratin dish, spreading it evenly.

Step 5: Finish and bake

1. Whip 50 ml whipping cream until soft peaks form, then gently fold it into the reserved 100 ml of Béchamel sauce until well combined.
2. Spoon the enriched sauce evenly over the top of the gratin in the dish.
3. Preheat the broiler (or grill) to high. Place the gratin dish under the broiler and cook for 2–3 minutes, or until the top is golden brown and bubbly.
4. Serve immediately, garnished with parsley if desired.

Flavor profile

This gratin blends the hearty, chewy texture of ziti macaroni with the spicy, tangy kick of kimchi, softened by a creamy Béchamel sauce enriched with nutty Gruyère and Parmesan. The increased whipping cream in the sauce adds a luxurious silkiness, while the whipped cream topping brings a light, velvety finish, creating a sophisticated and memorable flavor combination.

Serving suggestion

Serve hot as a main course, paired with a light green salad or steamed vegetables to balance the richness. This recipe serves 4 as a main dish, making it ideal for a small dinner party or a family meal.

Tips

• Use ziti No. 18 for its ability to hold the sauce and layers; cook until al dente to avoid mushiness.
• Choose mild kimchi to complement the creamy sauce; rinse with water if it’s too spicy to adjust the heat.
• Ensure the macaroni is well-drained and coated with butter to enhance flavor and prevent sticking.
• Mix the Béchamel sauce thoroughly with the macaroni and kimchi to ensure even moisture and flavor distribution.
• Watch closely under the broiler to prevent burning, adjusting the rack position if needed for even browning.