Plato principal
Kimchi Mac and Cheese
1 h 5 minPara 6Nutri-Score D€€
D
1 h 5 min
1 h 5 minKimchi Mac and Cheese
receta de
Andy Cooks
@andy_cooks
15 recetas
17 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
dried elbow pastaCereales500 g
unsalted butterLácteos120 g
plain flourDespensa70 g
milkLácteos800 ml- kimchi juiceDespensa200 ml
- gochujangDespensa15 ml
medium sharp cheddar cheese (grated)Lácteos200 g
mozzarella cheese (grated)Lácteos350 g
kimchiFresco400 g
salt (to taste)Especias3 g
white pepper (to taste)Especias1 g- Korean chilli flakesEspecias10 g
- panko breadcrumbsPanadería60 g
por ración
Nutrición
626kcal
- Carbohidratos
- 67 g
- Proteínas
- 24 g
- Grasas
- 29 g
lo que usará
Utensilios
Horno
Cazo
Varillas
Olla
Fuente de horno
Escurridor
Rallador
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 180 °C.
- Paso 2
Cook the pasta
- Cook the pasta in salted water according to the package instructions until al dente.
- Drain well and set aside.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Season the sauce
- Season with salt and white pepper to taste and adjust as needed.
- Paso 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.
- Paso 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.
- Paso 9
Bake
- Bake until the top is golden brown and the sauce is bubbling.