Kimchi Mac and Cheese
Ingredients:
– 500g (1lb 2oz) dried elbow pasta
– 120g (4oz) unsalted butter
– 70g (2½oz) plain flour
– 800ml (3⅓ cups) milk
– 200ml (¾ cup) kimchi juice
– 1 tbsp gochujang (Korean chilli paste)
– 200g (7oz) medium sharp cheddar cheese, grated
– 350g (12oz) mozzarella cheese, grated
– 400g (14oz) kimchi
– salt, to taste
– white pepper, to taste
– 10g (2 tsp) Korean chilli flakes
– 60g (2oz) panko breadcrumbs
Method:
1. Preheat your oven to 180°C (356°F).
2. Cook the pasta according to the package instructions until al dente. Once cooked, drain well and set aside.
3. In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for 2–3 minutes, whisking continuously, until it takes on a light golden colour.
4. Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and starts to thicken.
5. Reduce the heat to medium, then stir in the gochujang, kimchi juice, and ¾ of the grated cheddar and mozzarella cheeses. Stir until the cheese has fully melted and the sauce is smooth.
6. Season the sauce with salt and white pepper to taste. Adjust as needed.
7. Combine the cooked pasta and kimchi in a large pot or mixing bowl. Pour the cheese sauce over the pasta and stir well to ensure everything is evenly coated.
8. Transfer the mixture to an oven-safe dish. Sprinkle the remaining cheddar and mozzarella over the top, followed by the panko breadcrumbs and Korean chilli flakes.
9. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the sauce is bubbling.
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