A Classic with an Asian Twist
Here's my version of that ultimate comfort food, macaroni and cheese. The richness of the cheese tempers the kimchi while the buttermilk adds to the tangy flavor, bringing the dish into balance.
You Will Need
Preheat oven to 350° F.
Butter a 9 x 13" casserole dish. Set aside.
In a medium bowl, mix together eggs, buttermilk, whole/evaporated milk, mustard, and hot sauce. Set aside. In another bowl, toss together cheeses with cornstarch and set aside.
In a large pot, bring water to boil. Add salt and cook pasta to al dente, about 7 minutes.
While pasta is cooking, make bread crumb topping. Mix together breadcrumbs, butter, red chili, and salt. Set aside.
Drain pasta and return to pot. Over low heat, add butter. When it has melted completely into the pasta, stir in milk mixture. Add cheese and stir gently, allowing sauce to thicken. Stir in kimchi then taste for salt, adjusting to your liking.
Pour the pasta mixture into the prepared pan. Top with the seasoned breadcrumbs. Place on middle rack of oven and bake for 30 minutes, until the top is golden-brown and crispy.
Serve on its own, or complement it with a green salad.