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

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.