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Kimchi Mac and Cheese
1 Std. 5 Min.Für 6Nutri-Score D€€
D
1 Std. 5 Min.
1 Std. 5 Min.Kimchi Mac and Cheese
was Sie brauchen
Zutaten
dried elbow pastaGetreide500 g
unsalted butterMilchprodukte120 g
plain flourVorräte70 g
milkMilchprodukte800 ml- kimchi juiceVorräte200 ml
- gochujangVorräte15 ml
medium sharp cheddar cheese (grated)Milchprodukte200 g
mozzarella cheese (grated)Milchprodukte350 g
kimchiFrischeprodukte400 g
salt (to taste)Gewürze3 g
white pepper (to taste)Gewürze1 g- Korean chilli flakesGewürze10 g
- panko breadcrumbsBackwaren60 g
pro Portion
Nährwerte
626kcal
- Kohlenhydrate
- 67 g
- Eiweiß
- 24 g
- Fett
- 29 g
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Utensilien
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Stielkasserolle
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Kochtopf
Auflaufform
Seiher
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 180 °C.
- Schritt 2
Cook the pasta
- Cook the pasta in salted water according to the package instructions until al dente.
- Drain well and set aside.
- Schritt 3
Make the roux
- Melt the butter in a saucepan over medium-high heat.
- Whisk in the flour and cook, whisking continuously, until light golden.
- Schritt 4
Add the milk
- Gradually pour in the milk, whisking constantly to prevent lumps.
- Keep whisking until the mixture is smooth and starts to thicken.
- Schritt 5
Build the cheese sauce
- Reduce the heat to medium and stir in the gochujang and kimchi juice.
- Add three quarters of the cheddar and mozzarella and stir until fully melted and smooth.
- Schritt 6
Season the sauce
- Season with salt and white pepper to taste and adjust as needed.
- Schritt 7
Combine pasta, kimchi and sauce
- Mix the cooked pasta and kimchi in a large pot or mixing bowl.
- Pour the cheese sauce over and stir until everything is evenly coated.
- Schritt 8
Assemble and top
- Transfer the mixture to an oven-safe dish.
- Scatter the remaining cheddar and mozzarella on top.
- Finish with the panko breadcrumbs and Korean chilli flakes.
- Schritt 9
Bake
- Bake until the top is golden brown and the sauce is bubbling.