Kimchi Mac and Cheese

Ingredients

• 1 lb dried elbow pasta
• 8 tablespoons unsalted butter
• 3/4 cup kimchi juice (190 g)
• 1 cup Kimchi (200g finely chopped)
• 1 tablespoon gochujang
• 2 teaspoons gochugaru
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 cup all-purpose flour (70 g )
• 3 1/2 cups whole milk
• 2 cups sharp cheddar cheese (200 g grated)
• 3 cups mozzarella cheese (300 g grated)
• 1/2 cup sharp cheddar cheese (grated for topping)
• 1/2 cup mozzarella cheese (grated for topping)
• 2 stalks Green Onion (chopped)

Instructions

1. 1

   Cook the Pasta. Boil your pasta in a pot of salted water according to the package instructions until al dente. Reserve some pasta water for later. Strain and set aside.

2. 2

   Prepare the oven. Preheat it to 350°F (180°C). Place the wire rack in the center.

3. 3

   Make the kimchi roux. In a medium saucepan over medium-high heat, melt the butter. Then add the chopped kimchi, kimchi juice, gochujang, gochugaru, salt, and white pepper, and sauté for 2-3 minutes or until reduced. Then whisk in the flour to form the roux. Cook for 2-3 minutes, whisking continuously until the sauce thickens.

4. 4

   Add the milk. Slowly pour the milk in while whisking to prevent lumps until smooth, about 1 minute.

5. 5

   Add the cheeses. Lower the heat to low or medium-low, then add the cheddar and mozzarella. Stir until the cheese melts completely and the sauce becomes smooth, about 1-2 minutes. If the sauce is too thick, add one tablespoon of pasta water at a time.

6. 6

   Combine. Gently fold the drained pasta into the sauce.

7. 7

   Bake. Transfer the pasta to an oven-safe dish. Top with extra cheese and panko bread crumbs. Bake for 25 minutes until golden on top. For extra char, broil for the last 2-3 minutes, watching carefully.

8. 8

   Serve. Garnish with green onion and serve right away. Enjoy!