Kimchi Mac and Cheese
Description
Kimchi mac and cheese is the next best Thanksgiving side dish--easy to make for a crowd when you've got extra kimchi.
Ingredients
•
1 (16 ounce) package elbow macaroni
•
6 tablespoons butter, divided
•
1 1/2 cups panko bread crumbs
•
5 1/2 cubes whole milk
•
1/2 cup all-purpose flour
•
1 pound grated Cheddar cheese
•
1/2 pound shredded Monterey Jack cheese
•
6 cups chopped kimchi, squeezed dry
•
salt and ground black pepper to taste
Directions
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.
2
Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.
3
Melt 3 tablespoons butter in microwave and mix with bread crumbs.
4
Heat milk in a saucepan over medium heat until warmed through.
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.
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.
7
Bake in the preheated oven until browned on top, about 20 minutes.