Kimchi Mac And Cheese Food

KIMCHI MAC AND CHEESE

Steps:

• Preheat the oven to 200°F (100°C). Arrange the kimchi pieces in one layer on a baking sheet. Put in the oven leave for 4-6 hours, or until dried out and crispy. Alternatively, you can do that in a dehydrator, if you have one.
• Fry the bacon in a large skillet over medium heat until crisp. Transfer to a blender along with the dried kimchi, gochugaru or chili powder, and garlic. Pulse until all the ingredients are finely chopped.
• Return the skillet to the heat, add the breadcrumbs and toast, stirring, for 4-5 minutes until the breadcrumbs are completely dry. Mix with the other topping ingredients and set aside.
• Melt the butter in a skillet over medium heat. Add the flour and whisk together until you get a smooth paste (roux). Continue to cook, stirring, for 1-2 minutes. Then gradually add the milk, stirring constantly with a whisk, so it doesn't become lumpy.
• Stir in the grated cheddar and add the remaining ingredients. Cook for 2-3 minutes more, stirring, until all the cheese is melted. If the sauce is too thick to your liking, add a little more milk to thin it out.
• Meanwhile, bring a pot of salted water to a boil, add the elbow macaroni, and cook according to the package instructions until al dente. Drain and return to the pot. Mix in the cheese sauce, kimchi, and chives. Serve topped with a handful of the crispy topping.

KIMCHI MACARONI AND CHEESE

Steps:

• Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside.
• Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10-15 minutes until you have a thickened and smooth sauce, whisking constantly.
• Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir in the kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven.
• To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese, along with the chopped parsley. Serve immediately.

KIMCHI MAC AND CHEESE

Steps:

• 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.
• Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.
• Melt 3 tablespoons butter in microwave and mix with bread crumbs.
• Heat milk in a saucepan over medium heat until warmed through.
• 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.
• 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.
• Bake in the preheated oven until browned on top, about 20 minutes.