Kimchi Mac and Cheese www.instagram.com 40 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Preheat your oven to 180°C (356°F). 2. Cook the pasta according to the package instructions until al dente. Once cooked, drain well and set aside. 3. In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for 2–3 minutes, whisking continuously, until it takes on a light golden colour. 4. Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and starts to thicken. 5. Reduce the heat to medium, then stir in the gochujang, kimchi juice, and ¾ of the grated cheddar and mozzarella cheeses. Stir until the cheese has fully melted and the sauce is smooth. 6. Season the sauce with salt and white pepper to taste. Adjust as needed. 7. Combine the cooked pasta and kimchi in a large pot or mixing bowl. 8. Pour the cheese sauce over the pasta and stir well to ensure everything is evenly coated. 9. Transfer the mixture to an oven-safe dish. 10. Sprinkle the remaining cheddar and mozzarella over the top, followed by the panko breadcrumbs and Korean chilli flakes. 11. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the sauce is bubbling 1. Preheat your oven to 180°C (356°F). 2. Cook the pasta according to the package instructions until al dente. Once cooked, drain well and set aside. 3. In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for 2–3 minutes, whisking continuously, until it takes on a light golden colour. 4. Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and starts to thicken. 5. Reduce the heat to medium, then stir in the gochujang, kimchi juice, and ¾ of the grated cheddar and mozzarella cheeses. Stir until the cheese has fully melted and the sauce is smooth. 6. Season the sauce with salt and white pepper to taste. Adjust as needed. 7. Combine the cooked pasta and kimchi in a large pot or mixing bowl. 8. Pour the cheese sauce over the pasta and stir well to ensure everything is evenly coated. 9. Transfer the mixture to an oven-safe dish. 10. Sprinkle the remaining cheddar and mozzarella over the top, followed by the panko breadcrumbs and Korean chilli flakes. 11. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the sauce is bubbling Add Direction Ingredients 500 g dried elbow pasta 120 g unsalted butter 70 g plain flour 800 ml milk 200 ml kimchi juice 1 tbsp gochujang 200 g medium sharp cheddar cheese 350 g mozzarella cheese 400 g kimchi salt white pepper 10 g Korean chilli flakes 60 g panko breadcrumbs - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment oven saucepan whisk grater large pot or mixing bowl oven-safe dish Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
