My all-time favourite mac and cheese recipe, filled with tangy kimchi and spicy gochujang. Perfect festival food. Seema x
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Serves
4
Garlic
Spring Onions
Kimchi
Mature Cheddar Cheese
Emmental
Macaroni
Butter
Gochujang
Plain Flour
Milk
Honey
Breadcrumbs
Parsley
Parmesan
Olive Oil
Serves
4
Garlic
Spring Onions
Kimchi
Mature Cheddar Cheese
Emmental
Macaroni
Butter
Gochujang
Plain Flour
Milk
Honey
Breadcrumbs
Parsley
Parmesan
Olive Oil
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Step 1.
Roughly chop up your garlic, spring onions and kimchi. Grate the cheddar and emmental cheese.
Step 2.
Get a large pan of boiling salted water and cook your pasta.
Step 3.
Get a large pan on a medium heat and melt the butter with 2 tbsp of oil. Add in the garlic and cook for 4 mins until golden and softened. Whisk in the gochujang and cook for 1 min.
Step 4.
Whisk the flour into the butter and cook for 2 mins. Then slowly drizzle in half the milk whisking constantly to form a thick paste. Add the remaining milk and mix until smooth.
Step 5.
Add in grated cheese, honey and the cooked pasta. Mix well until combined.
Step 6.
Fold in the kimchi and spring onions and season to taste. You may not need any salt if your kimchi is already very salty.
Step 7.
Finely chop the parsley and grate 3/4 of the parmesan cheese. Combine these with the breadcrumbs in a bowl. Preheat your oven to 200°C/180°C fan.
Step 8.
Spoon the mac and cheese into an oven tray and top with the breadcrumbs. Grate on the remaining parm and bake for 20 mins until the top is browned and the inside is gooey.
Step 9.
Allow to cool for 5 mins and enjoy.
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