Description
This Mac and Kim-Cheese recipe is a thrilling fusion twist on the classic mac and cheese, integrating the bold flavors of kimchi with creamy, melted cheeses. Perfect for those who enjoy a bit of adventure in their meals, this dish promises a balance of creamy texture and a zesty kick, making it a surefire hit for any meal.
Whether you’re hosting a dinner party or simply craving comfort food with a twist, this Mac and Kim-Cheese recipe will satisfy your taste buds and leave you wanting more. Its unique blend of traditional comfort and exotic flavors makes it a standout dish that’s as fun to prepare as it is to eat.
Ingredients
8 ounces elbow macaroni
3/4 cup milk
1 teaspoon sodium citrate
6 ounces goatās milk or regular white cheddar cheese, shredded (about 3 cups shredded), divided
2 ounces gruyere cheese, shredded (about 1 cup shredded)
1/2 ounce pecorino cheese, finely shredded (about 1/4 cup)
1/2 cup drained and coarsely chopped kimchi
1/4 cup panko breadcrumbs, for topping
Thinly sliced green onions, for topping
Instructions
Bring a pot of salted water to a boil. Cook macaroni according to package instructions, draining when just barely al dente. If baking, remove 30-60 seconds earlier.
In a medium saucepan, combine milk and sodium citrate. Cook over medium heat, whisking occasionally, until sodium citrate dissolves and small bubbles form around the edges.
Reduce heat to low. Gradually add cheese, whisking until melted before adding more. Reserve 1/4 cup cheese if baking.
Fold in macaroni and kimchi.
To bake, preheat broiler. Butter a 2-quart casserole dish. Transfer macaroni into dish, top with reserved cheese and breadcrumbs.
Broil for 3-5 minutes until breadcrumbs are browned and cheese bubbles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 650 kcal