Plat
Kimchi Mac and Cheese
1 h 5Pour 6Nutri-Score D€€
D
1 h 5
1 h 5Kimchi Mac and Cheese
ce qu’il vous faut
Ingrédients
dried elbow pastaCéréales500 g
unsalted butterProduits laitiers120 g
plain flourÉpicerie70 g
milkProduits laitiers800 ml- kimchi juiceÉpicerie200 ml
- gochujangÉpicerie15 ml
medium sharp cheddar cheese (grated)Produits laitiers200 g
mozzarella cheese (grated)Produits laitiers350 g
kimchiProduits frais400 g
salt (to taste)Épices3 g
white pepper (to taste)Épices1 g- Korean chilli flakesÉpices10 g
- panko breadcrumbsBoulangerie60 g
par portion
Nutrition
626kcal
- Glucides
- 67 g
- Protéines
- 24 g
- Lipides
- 29 g
ce que vous utiliserez
Ustensiles
Four
Casserole
Fouet
Marmite
Plat allant au four
Passoire
Râpe
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 180 °C.
- Étape 2
Cook the pasta
- Cook the pasta in salted water according to the package instructions until al dente.
- Drain well and set aside.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Season the sauce
- Season with salt and white pepper to taste and adjust as needed.
- Étape 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.
- Étape 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.
- Étape 9
Bake
- Bake until the top is golden brown and the sauce is bubbling.