Kimchi Mac and Cheese (Print version)
Bold fusion of creamy cheesy macaroni with spicy kimchi for a comforting twist on classic comfort food.
# What you'll need:
→ Pasta
01 - 10.5 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1.5 cups sharp cheddar cheese, shredded
06 - 0.5 cup mozzarella cheese, shredded
07 - 1 tsp Dijon mustard
08 - 0.25 tsp ground black pepper
09 - 0.5 tsp salt
→ Kimchi Mixture
10 - 1 cup kimchi, chopped and well-drained
11 - 1 tbsp kimchi juice
12 - 2 spring onions, finely sliced
13 - 1 tbsp gochujang (Korean chili paste)
→ Topping
14 - 0.25 cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
16 - 1 tbsp sesame seeds
# Method:
01 - Preheat oven to 400°F and lightly grease a medium baking dish with butter or cooking spray.
02 - Cook elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly to form a roux.
04 - Gradually pour in milk while whisking continuously. Continue whisking until sauce thickens and becomes smooth, about 4-5 minutes.
05 - Reduce heat to low. Stir in sharp cheddar, mozzarella, Dijon mustard, black pepper, and salt until cheese is completely melted and sauce is smooth and creamy.
06 - Add cooked macaroni, chopped kimchi, kimchi juice, sliced spring onions, and gochujang to the cheese sauce. Fold gently until well combined.
07 - Pour the mac and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and sesame seeds. Mix until crumbs are evenly coated.
09 - Sprinkle breadcrumb mixture evenly over the macaroni. Bake for 15 minutes until golden brown and bubbly.
10 - Remove from oven and let rest for 5 minutes before serving to allow sauce to set slightly.
# Expert advice:
01 -
- The tangy kimchi cuts through the rich cheese sauce, making each bite impossibly moreish without feeling heavy
- Its ready in under an hour but tastes like something youd order at a fancy fusion restaurant
02 -
- I learned the hard way that not draining the kimchi well enough turns your cheese sauce into a weirdly watery mess
- Broiling for the last 2 minutes creates the most incredible crust but watch it like a hawk it goes from perfect to burnt in seconds
03 -
- Grate your own cheese pre shredded stuff has anti caking agents that make sauce grainy
- Let your cheese sauce cool slightly before folding in the pasta it coats better that way