Kimchi Mac & Cheese
Nothing beats a bowl full of pasta and creamy cheesy sauce, it's the ultimate comfort food! The only thing that makes this classic dish better is some yummy salty, spicy kimchi.
Servings: 4 servings
Cost: $10
Equipment
- skillet
- grated
Ingredients
- 2 cups macaroni pasta
- 2 1/4 cup sharp cheddar, shredded
- 3/4 cup kimchi, chopped and drained
- 1 cup milk, cold
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1/3 cup panko crumbs
- 1/4 cup parmesan, grated
- 1 tsp garlic powder
- 1 tsp gochujang optional, adds a bit of an extra kick so leave out if you don't want it too spicy
- salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Rinse under cold water, drain and set aside. Reserve some pasta water to mix into the sauce.
- In a skillet, melt butter over medium heat. Once all the butter has melted, slowly whisk in flour until you have a paste with all lumps gone and you have a light golden colour.
- Turn heat down to low and gradually whisk in cold milk until you get a smooth mixture, add garlic powder and continue whisking until bubbles just start to surface. (do not stop whisking or the sauce might burn or clump)
- Remove sauce from heat and mix in 2 cups of shredded cheddar until all the cheese has melted and you have a creamy, smooth sauce.
- Stir in chopped kimchi and gochujang. Taste the sauce and add salt & pepper to your liking.
- Add pasta to the skillet and mix until pasta is well coated. Add a tbsp of reserve pasta water at a time until you get the consistency you like. Spread pasta into an even layer, it shouldn't be more than 2-3 shells deep.
- Mix 1/4 cup shredded cheddar, parmesan and panko crumbs and sprinkle on top. Pop into the oven and broil for 3-4 minutes. You want the panko crumbs to be nice and golden right before they start to burn.
- Serve immediately so the sauce is nice and gooey. I like to garnish with some sliced green onions and toasted sesame seeds.
Notes
- I like to use traditional napa cabbage Kimchi. This can usually be found in the refrigerated section of any asian grocery store
- Types of cheese - I'm a huge fan of sharp cheddar so I always have that on hand and and I prefer only that! If you want a creamier, nuttier sauce, you can mix in some gruyere and gouda
- Pre-shredded or shred your own? Most recipes tell you to avoid pre-shredded cheese because those are typically coated with cornstarch to prevent the cheese from clumping so it makes it harder to get a silky sauce. I've used both and if I'm running short on time, I find the pre-shredded cheese melts just fine as long as you stir it in small batches at a time