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Kimchi Mac and Cheese
1 u 5 minVoor 6Nutri-Score D€€
D
1 u 5 min
1 u 5 minKimchi Mac and Cheese
wat u nodig heeft
Ingrediënten
dried elbow pastaGranen500 g
unsalted butterZuivel120 g
plain flourVoorraadkast70 g
milkZuivel800 ml- kimchi juiceVoorraadkast200 ml
- gochujangVoorraadkast15 ml
medium sharp cheddar cheese (grated)Zuivel200 g
mozzarella cheese (grated)Zuivel350 g
kimchiVers400 g
salt (to taste)Kruiden en specerijen3 g
white pepper (to taste)Kruiden en specerijen1 g- Korean chilli flakesKruiden en specerijen10 g
- panko breadcrumbsBakkerij60 g
per portie
Voedingswaarden
626kcal
- Koolhydraten
- 67 g
- Eiwitten
- 24 g
- Vetten
- 29 g
wat u gebruikt
Keukengerei
Oven
Steelpan
Garde
Soeppan
Ovenschaal
Vergiet
Rasp
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 180 °C.
- Stap 2
Cook the pasta
- Cook the pasta in salted water according to the package instructions until al dente.
- Drain well and set aside.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Season the sauce
- Season with salt and white pepper to taste and adjust as needed.
- Stap 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.
- Stap 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.
- Stap 9
Bake
- Bake until the top is golden brown and the sauce is bubbling.