Kimchi Mac and Cheese

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.

I've attached two short video snippets of my time in Berlin, where my team and I celebrated International Kimchi Day –November 22nd! We hosted a Kimchi-making party (known as a Gimjang) that was part of a massive Gimjang event, spread between Los Angeles, Moscow and Berlin. I also filmed a cooking demo featuring my Kimchi Mac and Cheese, and Korean Tofu Marinated Tofu Burritos.

 

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 imageHappy Thanksgiving everyone! I cooked and cooked! These are just the drinks and canapés here. We also had turkey, stuffing, potatoes, and more, of course. I’m so thankful for being able to share such a special meal with my friends and family—  thank you everyone!  Your support and love is so appreciated. Xxxxx❤️❤️❤️5 days ago via Instagram
@judyjoochef Instagram profile imageRepost from @seoulbirduk
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#prayforitaewon 💔1 month ago via Instagram
@judyjoochef Instagram profile imageFrom Soul to Seoul!  Loving spending time with @melbasharlem. Inspiring in every way!! Stay tuned to see what we are stirring up! 
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I love getting back to Harlem where I was a math tutor for many years at @storefrontacademyharlem.  I also worked with @slowfoodusa to start their first inner city Slow Food in School’s project, Harvest Time in Harlem. We managed to get a NYC farmers market up to Harlem which at the time only had small bodegas, and lacked grocery stores with fresh healthy food options.  Even though Harvest Time closed after a good 7 year run, the green market remains there to this day serving the community. 🙏🙏🙏
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#femaleempowerment #femaleentrepreneur #womensuportingwomen #chef #chefslife #chefs #melbas #judyjoo1 month ago via Instagram
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