Kimchi Mac and Cheese

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Mac and cheese is probably one of the first dishes that I learned how to cook – albeit from a box with fluorescent coloured orange powder. It was so good, even cold! This recipe is definitely a strong upgrade from an instant version, with a béchamel base, four different types of cheese, and kicked up with a bit spice and crunch from the kimchi. Kimchi and cheese is a combination that is winning fans all around the world – at first bite you’ll surely swoon and taste why.

Ingredients

Serves: 6

  • 35g salt (for the pasta water)
  • 350g dried elbow macaroni
  • 75g butter
  • 20g plain flour
  • 180ml whole milk
  • 400g mixed cheese (blue, goats', cheddar, parmesan), grated
  • 450ml double cream
  • 250g kimchi, chopped

For the panko crust

  • 50g butter
  • 100g panko breadcrumbs

Method

  1. Bring 3.5 litres (122fl oz) water and the salt to the boil. Add the macaroni and cook until al dente. Drain well and set aside.
  2. Preheat the oven to 90°C/200°F/gas mark 1⁄2.
  3. In a saucepan melt the butter over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute.
  4. Whisk in the milk, a little at a time, making sure to stir well so that no lumps form. Bring the mixture to the boil and cook for 10–15 minutes to a thickened and smooth sauce, whisking constantly.
  5. Remove the sauce from the heat, add the cheese and cream, and stir until it is well combined and the cheese is melted, then add the chopped kimchi.
  6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish. Keep warm in the oven on low heat.
  7. For the panko crust, melt the butter in a non-stick skillet over medium heat, then add the panko breadcrumbs. Keep tossing and stirring until a golden colour.
  8. Remove the crumbs from the heat and sprinkle them on top of the mac and cheese evenly. Serve immediately.

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Social media

@judyjoochef Instagram profile imageJap Chae noodles are totally habit forming with their toothsome springy texture and nutty roasted sesame oil.  I will throw in any seasonal vegetables— anything from sprouting broccoli, red onions, carrots, and wild garlic shoots. You can easily make this dish vegetarian or plant based, I love it with tofu and a medley of earthy wild mushrooms.  I sometimes even make a luxurious version with sea urchins and caviar. Yum! 
Recipe on my website judyjoo.com 
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#korea #korean #koreanfood #noodles #japchae #koreanfoodmadesimple #chefsofinstagram #chefs #chefslife #judyjoo #foodporn #food #foodphotography2 weeks ago via Instagram
@judyjoochef Instagram profile imageThank you @wolfandbadger 🙏🙏

Repost from @wolfandbadger @melodyrose_uk 
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London based, Korean-American Chef, @judyjoochef is the founder of @seoulbirduk and has also recently joined the Food Council for @cityharvestlondon & @cityharvestnyc. ⁠
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We caught up with her to talk all things food and philanthropy, plus she's also prepared an easy and heartwarming Spiced Butternut Squash Soup recipe, one of her staple dishes to see you through the winter months.⁠
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Read the full piece and get the recipe via the link in bio 🔗2 weeks ago via Instagram
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