Kimchi Mac and Cheese
If you’re a subscriber, you know my affinity for kimchi and cheese. The creaminess of cheese pairs perfectly with the spicy, tanginess of the kimchi. So yes, if you ask me, of course, kimchi would work with mac and cheese.
Cheese and kimchi isn’t new. It’s common to find a slice of cheddar topping ramyun or tteokbokki in Korea, not only does it help thicken the soup/sauce but the dairy helps cut the spiciness for those that prefer things mild.
Give this a try, you might just like it.
Servings: 2
Ingredients:
1 tbsp of butter
1 ½ tbsp of flour
1 cup of whole milk
¾ cup of chopped kimchi
1 ¼ cup of shredded cheddar
200 g of penne pasta
Scallions as garnish
Directions:
1. Melt butter over medium heat. Stir in flour. Once the butter flour mixture starts browning, add the milk. Keep stirring to dissolve any clumps.
2. Once the sauce has thickened, add the kimchi and the shredded cheddar. Stir until the cheddar has melted.
3. Pour in your prepared pasta and stir to make sure everything is evenly coated.
4. Serve with scallions as garnish. Enjoy!
Notes:
Want more kick? Add some of the kimchi juice or sprinkle on some gochugaru (Korean red pepper flakes) as garnish.
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