Kimchi Mac & Cheese

Ingredients

• 1/2 lb elbow macaroni (or cavatappi) (cooked according to package instructions)
• 2 Tbsp olive oil or melted butter
• 1/2 white onion (finely chopped)
• 2 cloves garlic (minced)
• 2 Tbsp all-purpose flour
• 2 Tbsp gochujang (Korean chili pepper paste)
• 2 1/2 C whole milk
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 C kimchi (chopped, along with juice)
• 2 1/2 C shredded cheese
• cilantro (chopped)
• green onion (chopped)

Instructions

1. 1

   Boil the elbow macaroni or pasta according to the package directions, or to al dente and drain. (Do not rinse pasta).

2. 2

   In a large pot or pan over medium heat, add in 2 Tbsp olive oil or unsalted butter.

3. 3

   Add in the onion and garlic and sauté until slightly softened.

4. 4

   Next, add in the flour and stir until the roux (flour-oil/butter paste) mixture turns golden in color.

5. 5

   Add in the chopped kimchi and continue to cook, another 1-2 minutes.

6. 6

   In a separate bowl, whisk together gochujang and whole milk.

7. 7

   Pour in the gochujang and milk mixture into the pot.

8. 8

   Keep stirring until there are no lumps.

9. 9

   Once bubbling, reduce the heat and add in the garlic powder, salt (to taste), black pepper, cheese, and stir together with a wooden spoon or silicone spatula.

10. 10

    Dump the drained macaroni pasta into the gochujang-kimchi-cheese sauce and coat the pasta with the sauce.

11. 11

    Remove from heat.

12. 12

    Garnish with chopped cilantro and green onions, if desired.

13. 13

    Serve immediately.