Kimchi Mac and Cheese

Name: Kimchi Mac and Cheese
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g dried elbow pasta; 120 g unsalted butter; 70 g plain flour; 800 ml milk; 200 ml kimchi juice; 1 tbsp gochujang; 200 g medium sharp cheddar cheese; 350 g mozzarella cheese; 400 g kimchi; 0 salt; 0 white pepper; 10 g Korean chilli flakes; 60 g panko breadcrumbs

40m

Serves 4

instagram.com

Kimchi Mac and Cheese

instagram.com

40m

Serves 4

Directions

1Preheat your oven to 180°C (356°F).
2Cook the pasta according to the package instructions until al dente. Once cooked, drain well and set aside.
3In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for 2–3 minutes, whisking continuously, until it takes on a light golden colour.
4Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and starts to thicken.
5Reduce the heat to medium, then stir in the gochujang, kimchi juice, and ¾ of the grated cheddar and mozzarella cheeses. Stir until the cheese has fully melted and the sauce is smooth.
6Season the sauce with salt and white pepper to taste. Adjust as needed.
7Combine the cooked pasta and kimchi in a large pot or mixing bowl.
8Pour the cheese sauce over the pasta and stir well to ensure everything is evenly coated.
9Transfer the mixture to an oven-safe dish.
10Sprinkle the remaining cheddar and mozzarella over the top, followed by the panko breadcrumbs and Korean chilli flakes.
11Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the sauce is bubbling

Ingredients

500 g dried elbow pasta
120 g unsalted butter
70 g plain flour
800 ml milk
200 ml kimchi juice
1 tbsp gochujang
200 g medium sharp cheddar cheese
350 g mozzarella cheese
400 g kimchi
0 salt
0 white pepper
10 g Korean chilli flakes
60 g panko breadcrumbs

Equipment

ovensaucepanwhiskgraterlarge pot or mixing bowloven-safe dish

Kimchi Mac and Cheese

40m

Serves 4

instagram.com

Kimchi Mac and Cheese

instagram.com

40m

Serves 4

Directions

1Preheat your oven to 180°C (356°F).
2Cook the pasta according to the package instructions until al dente. Once cooked, drain well and set aside.
3In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for 2–3 minutes, whisking continuously, until it takes on a light golden colour.
4Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and starts to thicken.
5Reduce the heat to medium, then stir in the gochujang, kimchi juice, and ¾ of the grated cheddar and mozzarella cheeses. Stir until the cheese has fully melted and the sauce is smooth.
6Season the sauce with salt and white pepper to taste. Adjust as needed.
7Combine the cooked pasta and kimchi in a large pot or mixing bowl.
8Pour the cheese sauce over the pasta and stir well to ensure everything is evenly coated.
9Transfer the mixture to an oven-safe dish.
10Sprinkle the remaining cheddar and mozzarella over the top, followed by the panko breadcrumbs and Korean chilli flakes.
11Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the sauce is bubbling