Kimchi Mac and Cheese

Kimchi mac and cheese is the next best Thanksgiving side dish--easy to make for a crowd when you've got extra kimchi.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 365 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.

Step 3

Melt 3 tablespoons butter in microwave and mix with bread crumbs.

Step 4

Heat milk in a saucepan over medium heat until warmed through.

Step 5

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.

Step 6

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.

Step 7

Bake in the preheated oven until browned on top, about 20 minutes.