Name: Kimchi Mac and Cheese
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: Elbow macaroni - 1 (16 ounce) package; Butter, divided - 6 tablespoons; Panko bread crumbs - 1 ½ cups; Chopped kimchi, squeezed dry - 6 cups; Whole milk - 5 ½ cubes; All-purpose flour - ½ cup; Grated Cheddar cheese - 1 pound; Shredded Monterey Jack cheese - ½ pound; Salt and ground black pepper to taste - ½ pound

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Kimchi Mac and Cheese

1. Elbow macaroni - 1 (16 ounce) package

2. Butter, divided - 6 tablespoons

3. Panko bread crumbs - 1 ½ cups

4. Chopped kimchi, squeezed dry - 6 cups

5. Whole milk - 5 ½ cubes

6. All-purpose flour - ½ cup

7. Grated Cheddar cheese - 1 pound

8. Shredded Monterey Jack cheese - ½ pound

9. Salt and ground black pepper to taste - ½ pound

How to cook deliciously - Kimchi Mac and Cheese

1. Stage

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse macaroni with cold water and set aside.

2. Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.

3. Stage

Melt 3 tablespoons butter in microwave and mix with bread crumbs.

4. Stage

Heat milk in a saucepan over medium heat until warmed through.

5. Stage

Melt 2 tablespoons butter in a large, high-sided pan over medium heat. Add flour once bubbling; whisk for 1 minute. Slowly pour in the warm milk. Whisk until sauce thickens slightly.

6. Stage

Remove sauce from heat and stir in Cheddar and Monterey Jack cheeses. Add the macaroni; stir to coat. Mix in the drained kimchi. Season with salt and pepper. Pour into the prepared casserole dish. Sprinkle the buttered bread crumbs on top.

7. Stage

Bake in the preheated oven until browned on top, about 20 minutes.