KIMCHI MAC & CHEESE | Midnight Snack with Sarah Huang Benjamin

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 elbow macaroni in salted boiling water until super al dente, then drain.

In a bowl, mix Swiss cheese and cheddar cheese with half a tablespoon of cornstarch until well coated.

In a separate bowl, whisk together evaporated milk, kimchi juice, and one egg until combined.

Heat a pan on high and add one tablespoon of vegetable oil; sauté chopped kimchi for a couple of minutes to evaporate liquid.

Add the drained pasta to the pan with the sautéed kimchi, along with 65 grams of butter; stir until the butter melts.

Pour the custard mixture (evaporated milk, egg, kimchi juice) into the pan with the pasta and kimchi.

Add the mixed cheeses to the pan and stir continuously on low heat until the sauce thickens and becomes glossy.

Stir in the remaining kimchi and mix until combined, creating a pink cheesy mac and cheese.

Serve in a bowl and garnish with fried shallots and optional chopped spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens