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Korean Kimchi Mac ‘n’ Cheese

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Oooh, mac n cheese… a perennial pasta favourite. Here, I’m spiking it by using some Korean gochujang to give it that smoky, spiced funky twist, plus a good ol’ fix of kimchi. It’s a goodie.

WATCH THIS RECIPE

Korean Kimchi Mac ‘n’ Cheese

PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
4-6
Ingredients

300g (10.5 oz) dried macaroni pasta

90g (3 oz) unsalted butter

⅓ cup plain (all-purpose) flour

3½ cups milk

500g (1 lb) shredded pizza cheese (a mix of mozzarella, cheddar and parmesan)

ground white pepper

250g (9 oz) kimchi, roughly chopped

1 tbsp gochujang*

2 spring onions (scallions) sliced, plus extra to garnish

Steps
Step 1

Preheat the oven grill on high heat (200°+). Cook the pasta in a large saucepan of salted boiling water for 7-8 minutes or until al dente. Drain, then run under the cold tap to cool. Set aside to drain further.

Step 2

Heat the butter in a medium saucepan over medium-high heat until foamy. Add the flour and cook, stirring, for 2 minutes or until bubbles appear. Remove from the heat and slowly whisk in the milk. Return to the heat and cook, stirring, for 5-7 minutes or until the sauce thickens. Remove from heat. Add three-quarters of the cheese, then stir until the cheese has melted and the sauce is lovely and smooth. Season with white pepper.

Step 3

Add the kimchi, gochujang and spring onion to the white sauce, followed by the drained pasta. Stir well to combine – it should look wet and loose. Taste and season if necessary with salt and more white pepper.

Step 4

Pour pasta mixture into a 2-litre baking dish, then sprinkle over the last of the shredded cheese. Bake for 5-7 minutes until lightly golden brown and bubbly. If desired, sprinkle with extra spring onions, then serve.

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