Gooey KIMCHI MAC & CHEESE 🍜🧀Delish Noodle Series | HONEYSUCKLE

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack

Colby jack offers similar melting qualities at a lower price

Cook 1 pound of elbow pasta in rapid boiling water for 4 minutes until semi-cooked, then drain.

Grate 6 ounces of Gruyère cheese until you have about 1.5 cups, then set aside.

Grate sharp cheddar cheese until you have about 4 cups, then set aside.

In a bowl, mix 1 cup of panko breadcrumbs with 1 tablespoon of olive oil and set aside.

In a Le Creuset pot, melt 1/4 cup of unsalted butter over medium-low heat.

Add 2 tablespoons of flour to the melted butter and cook for about 1 minute to form a roux.

Gradually whisk in 2 cups of warmed milk, stirring continuously until the mixture thickens and bubbles.

Add 1 tablespoon of Dijon mustard and 1/4 teaspoon of nutmeg to the sauce and continue whisking until thickened.

Add 1 teaspoon of salt, Gruyère cheese, and cheddar cheese to the sauce, and turn off the heat to let the cheese melt into the sauce.

Mix in the kimchi until well combined, creating a reddish color from the kimchi juice.

Add the semi-cooked elbow pasta to the cheese sauce and mix until each elbow is coated.

Sprinkle the panko mixture evenly over the top of the mac and cheese.

Bake in the oven at 375°F for 15 to 20 minutes until the cheese sauce is bubbling and the panko is golden-brown.

If using a traditional baking pan, bake for 35 to 40 minutes until bubbly and brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens