Kimchi Mac and Cheese

Holy moly, adding a whole 'nother delicious dimension to mac and cheese. The acidity, crunch, and spice of the kimchi cuts through the richness a bit, but also adds to the flavor to the mac and cheese, enhancing it's umami. It's very good and I highly recommend trying it despite how strange it sounds! You can certainly play around with cheese and kimchi type, and amount.

Here is the recipe for 2-3 servings, but you can double it for a 9x9" baking pan.

Pictures of the process are below!

Ingredients:

• 1 cup dried elbow pasta (113 g or 4 oz.)

• 2 Tbsp. unsalted butter (29 g)

• 2 Tbsp. all purpose flour (20 g)

• 1/2 cup whole milk

• 1/2 cup half and half (or milk)

• 1 cup sharp cheddar cheese, shredded (80 g or 2.8 oz.)

• 1/2 cup Gruyere cheese, shredded (45 g or 1.6 oz.)

• 1/2 cup kimchi, finely chopped (100 g or 3.5 oz.)

• 1/4 to 1/2 tsp. salt

• 1/8 tsp. black pepper

• 1/4 tsp. paprika

• Additional kimchi for topping

Note: Taste your kimchi first, then decide how much to add.

Directions:

1. Combine the milk and half and half in a bowl. Combine the cheeses.

2. Cook the macaroni noodles 1-2 minutes less than directed on the package. Strain and stir if they stick together.

3. Make a roux by melting the butter in a saucepan on medium-low or medium heat. Add the flour. Whisk continuously, cooking the mixture about 1 minute.

4. Slowly add the milk mixture, whisking continuously to remove lumps. Whisk until thickened (about 3 minutes).

5. Then remove from the heat. Add the seasoning, 2/3rds the cheese, most of the kimchi, and whisk until smooth.

6. Then mix in the cooked macaroni.

7. Grease a 5" pan with butter.

8. Spread half the mac and cheese inside, and half the remaining cheese. Then spread on the remaining mac and cheese. Then top with the rest of the cheese and some kimchi.

9. Bake for 15 minutes at 325°F/165°C.

10. Broil 1-3 minutes at the end until the cheese and kimchi is golden and the edges are bubbling.

11. Makes 2-3 servings.

This is the Kimchi I used. It was not too salty, spicy or sour. It was noticeably sweet. You may want to adjust the kimchi amount depending on how yours tastes!

Prep your ingredients! Feel free to use less dishes though :D

My noodles were boiling on the stove.

Cook your noodles until al dente, or 1-2 minutes less than package instructurions.

Now time to start the sauce! Add the flour to the melted butter and begin stirring.

After mixing and cooking the flour for about 1 minute.

Pour in the milk mixture while whisking. You'll cook until it thickens.

Once thickened add the spices.

After mixing in the spices.

Then we'll mix in about 2/3rds of the cheese and most of the the kimchi.

After mixing in the cheese and kimchi!

Add the noodles and it's ready to assemble!

First a layer of macaroni.

Next a layer of cheese.

The second layer of mac and cheese.

Then finally, add a layer of cheese and kimchi on top and it's time to bake!

After baking. Looks incredible!

Garnish to make it extra sexy, if you'd like!

And tastes fricken' incredible!

Enjoy all the ooey gooey deliciousness!