Kimchi Mac and Cheese. Photo courtesy of Stiff&Simmer
Ingredients
Instructions
- Using a sieve, drain the jar of kimchi, squeezing out as much juice as possible, and save it in a bowl. The kimchi juice will form the basis of our cheese sauce. Take the drained kimchi and slice it into thin strips.
- In a heavy-based saucepan, melt the butter and add the sliced chillies, spring onion, and shallot. Cook over medium heat with the lid on, stirring occasionally, until the vegetables have sweated down and softened, but not coloured too much.
- Remove the lid from the pot, add the crushed garlic and Korean chilli flakes, and continue to cook for a couple of minutes. Next, add the Chinese black vinegar and rice wine or sherry, and cook for a couple of minutes until they reduce.
- Next, add the kimchi juice and cook to reduce. Once the liquid has reduced by about half, add the evaporated milk and double cream, and bring to the boil.
- Meanwhile, combine the three grated or crumbled cheeses and the cornflour in a bowl, tossing them until all the cheese is coated with the cornflour.
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Keeping the heat on low, add the grated cheeses to the kimchi juice mixture and stir until the cheese has melted and no lumps remain. Avoid using high heat, as this may burn or split the sauce.
- Once you have a smooth, creamy cheese sauce, boil your macaroni just until al dente—it’s important not to fully cook the pasta, as it will finish cooking in the sauce and absorb it.
- Add the hot, drained pasta and the chopped kimchi to the cheese sauce and stir everything together. Taste and add soy sauce if necessary.
- Either serve immediately, or transfer to a casserole dish, top with some extra grated cheese, and place under the grill until the cheese melts and starts to turn golden brown in spots.