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 beĢchamel 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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