Kimchi mac n cheese from my book and the role of journalism.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories and adds creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is cost-effective.

Boil water in a large pot and add macaroni; cook until al dente, about 7-8 minutes.

Drain the macaroni and set aside.

In a saucepan, melt butter over medium heat; add chopped onion and garlic, sautéing until translucent, about 3-4 minutes.

Sprinkle flour into the saucepan and whisk for 1-2 minutes to create a roux.

Gradually add milk while whisking continuously until the mixture thickens, about 5-7 minutes.

Stir in cream cheese until melted and smooth, then add cheddar cheese and mix until fully melted.

Incorporate chopped kimchi into the cheese sauce, mixing well.

Season with soy sauce, sesame oil, black pepper, and paprika; stir to combine.

Combine the cheese sauce with the cooked macaroni, mixing thoroughly.

Transfer the mixture to a baking dish and top with bread crumbs and sliced green onions.

Bake in a preheated oven at 350°F for 20-25 minutes, or until golden and bubbly.

Remove from oven and let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

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