Kimchi mac and cheese
Upgrade standard mac 'n' cheese with a béchamel base, four different types of cheese, and spice and crunch from kimchi. Kimchi and cheese is a combination that is winning fans all around the world – at first bite you’ll taste why.
Ingredients
For the mac 'n' cheese- 35 g salt
- 350 g dried elbow macaroni
- 75 g butter
- 20 g plain flour
- 180 ml whole milk
- 400 g mixed cheese (blue, goats', cheddar, parmesan), grated
- 450 ml double cream
- 250 g kimchi, chopped
- 50 g butter
- 100 g panko breadcrumbs
Details
- Cuisine: Korean-American
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 6
Step-by-step
- 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.
- Preheat the oven to 90°C/200°F/gas mark 1⁄2.
- In a saucepan melt the butter over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute.
- 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.
- 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.
- 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.
- 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.
- Remove the crumbs from the heat and sprinkle them on top of the mac and cheese evenly. Serve immediately.
This recipe is from Judy Joo’s Korean Soul Food by Judy Joo, £22, White Lion Publishing.
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