Kimchi Mac and Cheese The Best Recipes

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Kimchi Mac and Cheese

"This kimchi (or kimchee) mac and cheese is my friend Lisa's Korean Thanksgiving side dish."

Ingredients :

• 1 (16 ounce) package elbow macaroni
• 6 tablespoons butter, divided
• 1 1/2 cups panko bread crumbs
• 6 cups chopped kimchi, squeezed dry
• 5 1/2 cubes whole milk
• 1/2 cup all-purpose flour
• 1 pound grated Cheddar cheese
• 1/2 pound shredded Monterey Jack cheese
• salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 16M	Ready in : 45M

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse macaroni with cold water and set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.
• Melt 3 tablespoons butter in microwave and mix with bread crumbs.
• Heat milk in a saucepan over medium heat until warmed through.
• Melt 2 tablespoons butter in a large, high-sided pan over medium heat. Add flour once bubbling; whisk for 1 minute. Slowly pour in the warm milk. Whisk until sauce thickens slightly.
• Remove sauce from heat and stir in Cheddar and Monterey Jack cheeses. Add the macaroni; stir to coat. Mix in the drained kimchi. Season with salt and pepper. Pour into the prepared casserole dish. Sprinkle the buttered bread crumbs on top.
• Bake in the preheated oven until browned on top, about 20 minutes.

Notes :

• Kimchi should preferably be aged, not newly made.
• Feel free to use regular bread crumbs.
• If you have them, wear plastic gloves while prepping the kimchi

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