Main
Kimchi Mac and Cheese
1 h 5 minServes 6Nutri-Score D€€
D
1 h 5 min
1 h 5 minKimchi Mac and Cheese
what you need
Ingredients
dried elbow pastaGrains500 g
unsalted butterDairy120 g
plain flourPantry70 g
milkDairy800 ml- kimchi juicePantry200 ml
- gochujangPantry15 ml
medium sharp cheddar cheese (grated)Dairy200 g
mozzarella cheese (grated)Dairy350 g
kimchiFresh400 g
salt (to taste)Spices3 g
white pepper (to taste)Spices1 g- Korean chilli flakesSpices10 g
- panko breadcrumbsBakery60 g
per serving
Nutrition
626kcal
- Carbs
- 67 g
- Proteins
- 24 g
- Fat
- 29 g
what you’ll use
Tools
Oven
Saucepan
Whisk
Stockpot
Baking dish
Colander
Grater
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 180 °C.
- Step 2
Cook the pasta
- Cook the pasta in salted water according to the package instructions until al dente.
- Drain well and set aside.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Season the sauce
- Season with salt and white pepper to taste and adjust as needed.
- Step 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.
- Step 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.
- Step 9
Bake
- Bake until the top is golden brown and the sauce is bubbling.