Monday 30 January 2023


I adore this spicy, Korean inspired twist on your classic Mac n cheese! Even better, it takes less than half an hour to make and is proper winter comfort food.

A new fav!

Serves 3


  • 7 Cloves Of Garlic
  • 4 Spring Onions
  • 250g Kimchi
  • 300g Mature Cheddar Cheese
  • 200g Emmental Cheese
  • 500g Macaroni
  • 50g Butter
  • 3 Tbsp Gochujang
  • 3 Tbsp Plain Flour
  • 550ml Milk
  • 3 Tbsp Honey
  • 50g Breadcrumbs
  • A Small Handful Of Parsley
  • 2  tbsp sesame seeds
  • 40g Parmesan
  • Salt
  • Olive Oil


  • Roughly chop up your garlic, spring onions and kimchi.
  • Grate the cheddar and emmental cheese. 
  • Get a large pan of boiling salted water and cook your pasta. 
  • Get a large pan on a medium heat and melt the butter with 2 tbsp of oil. 
  • Add in the garlic and cook for 4 mins until golden and softened. 
  • Whisk in the gochujang and cook for 1 min. 
  • Whisk the flour into the butter and cook for 2 mins. 
  • Then slowly drizzle in half the milk whisking constantly to form a thick paste. 
  • Add the remaining milk and mix until smooth.
  • Add in grated cheese, honey and the cooked pasta. 
  • Mix well until combined.
  • Fold in the kimchi and spring onions and season to taste. 
  • You may not need any salt if your kimchi is already very salty.Finely chop the parsley and grate 3/4 of the parmesan cheese. 
  • Combine these with the breadcrumbs and sesame seeds in a bowl.
  • Spoon the mac and cheese into an oven proof dish and top with the breadcrumbs.
  • Grate on the remaining parm and bake for 20 mins until the top is browned and the inside is gooey. 
  • Allow to cool for 5 mins and enjoy.

No comments: