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Kimchi macaroni and cheese



Kimchi macaroni and cheese

Use homemade or shop-bought kimchi to make this comforting mac ‘n’ cheese. The kimchi cuts through the richness and delivers a delicious kick.



For the mac and cheese

  • 350g/12oz dried macaroni
  • 75g/2¾oz unsalted butter
  • 20g/¾oz plain flour
  • 150ml/5fl oz full-fat milk
  • 400g/14oz mixed cheeses (blue, goat’s, cheddar, Parmesan), grated
  • 450ml/16fl oz double cream
  • 250g/9oz kimchi, roughly chopped

For the crust

  • 50g/1¾oz butter
  • 100g/3½oz panko breadcrumbs
  • 2 tbsp roughly chopped flatleaf parsley



Kimchi macaroni and cheese

Kimchi macaroni and cheese

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