KIMCHI MAC N CHEESE WITH SEAME PANKO PARMESAN CRUST

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

INGREDIENTS

• 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

METHOD

• 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.