Best Kimchi Mac And Cheese Recipes

KIMCHI MAC AND CHEESE

Kimchi Mac and Cheese image

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

Provided by sonyap

Categories World Cuisine Recipes Asian

Time 45m

Yield 16

Number Of Ingredients 9

Ingredients

1 (16 ounce) package elbow macaroni
6 tablespoons butter, divided
1 ½ cups panko bread crumbs
6 cups chopped kimchi, squeezed dry
5 ½ cubes whole milk
½ cup all-purpose flour
1 pound grated Cheddar cheese
½ pound shredded Monterey Jack cheese
salt and ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 34 g, Cholesterol 54.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 720.2 mg, Sugar 2.1 g

KIMCHI MAC AND CHEESE

KIMCHI MAC AND CHEESE image

Categories Cheese Pasta Pepper Bake Dinner Lunch

Yield 4-6 people

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
3 tablespoons sweet rice flour
1½ cups skim milk
¼ teaspoon Kosher salt
2¼ cups shredded sharp cheddar cheese, divided
1 large jalapeno, sliced very thin
10 ounces gluten free penne pasta
½ cup drained & chopped kimchi
2 scallions, light and dark green parts, thinly sliced
3 tablespoons chiffonade basil
¼ cup cilantro leaves
thin slices of fresh jalapeno

Steps:

Bring a large pot of heavily salted water to a boil for the pasta. Lightly grease a 9-inch cast iron skillet and preheat the oven to 400°F. In a 2-quart saucepan, melt the butter then whisk in the sweet rice flour until it forms a smooth paste. Allow the paste to cook over medium heat until it starts to bubble and smell toasted, whisking frequently. Remove the pan from the heat, slowly whisk in the milk until blended, then return to the heat. Cook, whisking constantly until the sauce begins to bubble and has thickened. Remove from the heat and whisk in the salt, all but ½ cup of the cheese, and the jalapenos. Set aside while you cook the pasta. When the pasta water is boiling add the dry pasta and cook for 5 minutes less than the package suggests. Drain thoroughly and transfer to a large bowl. Pour the cheese sauce over the penne and stir gently until all of the pasta is coated. Pour half of the pasta into the prepared skillet, sprinkle half of the kimchi over the top, then pour the remaining pasta on top. Spread the remaining kimchi over the top of the pasta, top with the remaining shredded cheese. Bake in the preheated oven for 25 minutes or until the top is golden brown. Garnish the mac and cheese with the scallions, basil, cilantro, and jalapeno slices right before serving.