Meat Lovers

Korean BBQ Mac and Cheese

Korean BBQ beef (also known as Bulgogi) and kimchi make friends with Wisconsin muenster and colby cheeses in this one-of-a-kind dish.

Print Recipe

Servings: 8


  • 2 small pears, peeled and seeded
  • 1 medium onion, roughly chopped
  • 5 cloves garlic, peeled
  • 2 inches ginger root, peeled and roughly chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Korean chile flakes, or regular chile flakes
  •   salt, to taste
  • 1 pound ribeye steak
  • 1 pound penne pasta
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 4 cups milk
  • 3 cups (12 ounces) Wisconsin muenster cheese, shredded
  • 3 cups (12 ounces) Wisconsin colby cheese
  • 1 cup kimchi


First, prepare Bulgogi. In bowl of food processor, combine pears, onion, garlic, ginger root, soy sauce, rice wine vinegar, sesame oil, brown sugar, Korean chile flakes and salt; process until smooth. Place ribeye in shallow dish; pour marinade over top and cover. Refrigerate at least 3 hours or overnight. Remove meat from marinade. Preheat grill to high heat; grill meat to desired doneness.

Cook pasta according to package directions to al dente; drain and set aside. Preheat oven to 350˚F.

In sauce pan, melt butter over medium heat; stir in flour. Cook 3 minutes until flour lightly browns. Whisk in milk slowly and bring to simmer, whisking constantly to avoid burning. Simmer until mixture thickens slightly, remove from heat and cool slightly. Add cheese and stir until cheese is mostly melted. Add cooked pasta to cheese mixture; mix well. Add Bulgogi and kimchi and mix. Pour mixture into 9x12-inch baking dish and bake 30 minutes. Garnish with additional kimchi before serving, if desired.

Print Recipe x
Select Recipe print size

Include Recipe photo in print out?

Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.