Ok, hear me out on this one. Kimchi mac n cheese might sound like fusion cooking taken a little too far but honestly this was one of the best things I have ever made.
Why? The tangy spice and crunch from the kimchi works in perfect symbiosis with the creaminess of the cheese, elevating the humble mac n cheese into something quite special here that you won't forget in a hurry. Give this a go, you won't regret it trust me!
PS: I used store bought kimchi on this occasion, but if you have a little time on your hands follow my homemade kimchi recipe which also works a treat and is a super fun little home fermentation project!
- 500g macaroni (or any short pasta)
- 4 cloves garlic, minced
- 1 tablespoon butter or oil
- 560g kimchi, chopped
- 1 tablespoon gochugaru (Korean pepper paste which I adore)
- 2 tablespoons plain flour
- 2 cups (480ml) milk
- 1 cup cheddar
- 1 cup brie
- Spring onion, chopped
- Roasted sesame seeds
- In a large frying pan fry minced garlic in a little olive oil for about 30 seconds, or until fragrant.
- Add the chopped kimchi and cook for about 5 minutes on medium heat, stirring frequently to stop the kimchi from burning at the bottom of the pot.
- Add the flour and stir until you can no longer see any flour in the pot.
- Slowly pour the milk into the pot, stirring all the while, until well-mixed.
- Bring the mixture to a simmer and cook for another 5 minutes on low heat.
- Add the shredded cheese. Melt the cheese, stirring quite frequently.
- Keep on a low heat while you cook your pasta.
- Cook the pasta according to the manufacturer's instructions, taking 2 minutes off the recommended cooking time. Drain and add to the kimchi cheese sauce, mixing thoroughly.
- Add the gochugaru into the sauce.
- Ladle the macaroni into heat-proof serving bowls (or a big tray).
- Sprinkle with more.
- Bake at 180°C or 15-20 minutes, or until the tops are golden brown and bubbly.
- Garnish with chopped spring onion and roasted sesame seeds and ENJOY!