Kimchi Mac n cheese 🧀

By Andy Cooks · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (356°F).
2. Cook the pasta in salted water per the package until al dente, drain well and set aside.
3. Melt the butter in a medium saucepan over medium-high heat, then whisk in the flour and cook 2–3 minutes, stirring constantly, until light golden.
4. Gradually whisk in the milk, keeping the mixture smooth, until it is smooth and starting to thicken.
5. Reduce heat to medium, then stir in the gochujang, kimchi juice, and three-quarters of the cheddar and mozzarella until fully melted and smooth.
6. Season the sauce with salt and white pepper to taste.
7. Mix the pasta and kimchi in a large pot or bowl, pour the cheese sauce over and stir well to coat evenly.
8. Transfer to an oven-safe dish, sprinkle with the remaining cheddar and mozzarella, then the panko and Korean chilli flakes.
9. Bake 30–35 minutes, until the top is golden brown and the sauce is bubbling.

Summarized from Andy Cooks's video. Watch it for the details.

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CheeseMilkMozzarella cheeseBreadcrumbPastaCheddar cheeseGochujangKimchi