Kimchi mac n cheese
Creamy, cheesy macaroni pasta with a spicy Korean kimchi kick. The prefect fusion dish that will become your new comfort food obsession.
Ingredients
- 150 g Macaroni dry weight
- 200 g Kimchi
- 200 g Cheese
- 500 ml Milk
- 2 tbsp Butter
- 2 tbsp Plain flour
- 3 tbsp Nutritional yeast
- 1 tsp Salt
- ½ tsp Black pepper
Instructions
- Boil the macaroni to packet instructions.
- Squeeze the juice out of the kimchi and set aside.
- Chop up the remaining kimchi.
- In a sauce pan on low heat melt the butter and then add the flour.
- Slowly add the milk small amounts at a time an continuously whisk.
- Once a thick sauce has come together add the kimchi juice, cheese, kimchi, nutritional yeast, salt and pepper and stir to combine.
- Serve and enjoy.
Notes
Spice- If you don’t like really spicy foods you can just add a little kimchi, the flavour of kimchi still works really well in this in small amounts.
Sauce consistency- The amount of milk listed in the ingredients is just a guide as different flours vary in absorbency so be sure to add the milk bit by bit to ensure your mac n cheese sauce consistency is perfect!