Tangy Kimchi Mac N' Cheese

A Classic with an Asian Twist

Posted by Dorcas

About

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.

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You Will Need (20 things)

  • 1 lbs elbow Pasta
  • 4 tbsp Unsalted Butter
  • 2 Eggs , lightly beaten
  • 2 ½ cup Buttermilk
  • 1 ½ cup whole milk or Evaporated Milk
  • 1 tbsp powdered Buttermilk (optional)
  • ½ tsp Mustard Powder
  • 1 tsp Hot Sauce
  • 8 oz Cheddar Cheese , grated
  • 8 ounces jack or other melting cheese such as gruyere, American, Gouda, grated
  • 8 ounces jack or other melting cheese such as gruyere, American, Gouda, grated
  • 1 tbsp Cornstarch
  • 1 ½ cup Kimchi , finely chopped
  • Salt

  • ½ cup panko breadcrumbs
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1 tbsp finely ground Red Chili , such as Korean gochugaru
  • ¼ tsp fine Sea Salt

Steps (3 steps, 60 minutes)

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.