Kimchi Macaroni And Cheese Food

KIMCHI MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cook the Elbow Macaroni (200 gram) according to package instruction and drain well.
• Pan-fry the Bacon (to taste) and cut into small pieces. Set aside.
• Add oil to the hot pan, cook the Milk (250 milliliter) for a minute, then add in bacon. Add in Kimchi (250 gram) to cook for a minute, then gradually add in Salt (to taste), stir well. Bring it to a boil under medium heat, then turn to low heat and cook for 5 minutes. Season with All-Purpose Flour (15 gram), Ground Black Pepper (to taste), and Chicken Bouillon Powder (to taste).
• Add in Cheddar Cheese (125 gram) and Parmesan Cheese (125 gram), cook until cheese is melted. Add in macaroni, mix well.
• Transfer the macaroni into a baking tin, sprinkle cheese and Breadcrumbs (to taste) on top.
• Pop in preheated oven at 350 degrees F (180 degrees C), bake for 15 minutes or until cheese are melted and golden. Enjoy!

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.