Korea x United States

Kimchi mac and cheese

Name: Kimchi mac and cheese
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 300 g macaroni; 3 tbsp butter; 3/4 cup chopped napa cabbage kimchi; 3 tbsp maida (all-purpose flour, plain flour); 2 1/2 cups warm milk; 2 cups grated cheddar cheese; 3/4 cup grated mozzarella; 1 tbsp gochujang; Salt, for the pasta water; a few grinds black pepper; 1/2 cup breadcrumbs; 1 tsp gochugaru; 2 stalks sliced spring onion (green onion, scallion); a few strips nori sheets

The mac you love, now with a bit of fizz and a lot of personality.

45 minTime

35 gProtein each

mediumSpice

Cheese meets ferment2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

789kcalsame

35 gproteinsame

4 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Macaroni300 g

Butter3 tbsp

Napa cabbage kimchi¾ cup, chopped

Maida (all-purpose flour, plain flour)3 tbsp

Milk2½ cups, warm

Cheddar cheese2 cups, grated

Mozzarella¾ cup, grated

Gochujang1 tbsp

Saltfor the pasta water

Black peppera few grinds

Breadcrumbs½ cup

Gochugaru1 tsp

Spring onion (green onion, scallion)2 stalks, sliced

Nori sheetsa few strips

Method

6 steps

1Boil the macaroni in salted water at a rolling boil for 2 minutes less than the packet. Drain.
2Fry the kimchi in 1 tbsp of the butter in a pan on medium heat for 4 minutes.
3In a saucepan on medium low heat, melt the rest of the butter and stir in the maida for 2 minutes. Whisk in the milk in 4 parts, then simmer 5 minutes.
4Off the heat, stir in the cheddar, most of the mozzarella, the gochujang and pepper.
5Fold in the macaroni and kimchi and pour into a baking dish. Top with the breadcrumbs mixed with gochugaru and the last of the mozzarella.
6Bake in the oven at 220°C for 10 to 12 minutes. Rest 5 minutes, then top with spring onion and nori.

Serve it like this

Bake in small individual dishes and serve the dish on a wooden board. Scatter spring onion and nori on the golden crust just before it goes to the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea x United States

Kimchi mac and cheese

The mac you love, now with a bit of fizz and a lot of personality.

45 minTime

35 gProtein each

mediumSpice

Cheese meets ferment2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

789kcalsame

35 gproteinsame

4 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Macaroni300 g

Butter3 tbsp

Napa cabbage kimchi¾ cup, chopped

Maida (all-purpose flour, plain flour)3 tbsp

Milk2½ cups, warm

Cheddar cheese2 cups, grated

Mozzarella¾ cup, grated

Gochujang1 tbsp

Saltfor the pasta water

Black peppera few grinds

Breadcrumbs½ cup

Gochugaru1 tsp

Spring onion (green onion, scallion)2 stalks, sliced

Nori sheetsa few strips

Method

6 steps

1Boil the macaroni in salted water at a rolling boil for 2 minutes less than the packet. Drain.
2Fry the kimchi in 1 tbsp of the butter in a pan on medium heat for 4 minutes.
3In a saucepan on medium low heat, melt the rest of the butter and stir in the maida for 2 minutes. Whisk in the milk in 4 parts, then simmer 5 minutes.
4Off the heat, stir in the cheddar, most of the mozzarella, the gochujang and pepper.
5Fold in the macaroni and kimchi and pour into a baking dish. Top with the breadcrumbs mixed with gochugaru and the last of the mozzarella.
6Bake in the oven at 220°C for 10 to 12 minutes. Rest 5 minutes, then top with spring onion and nori.

Serve it like this

Bake in small individual dishes and serve the dish on a wooden board. Scatter spring onion and nori on the golden crust just before it goes to the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kimchi mac and cheese

Make it your way

Ingredients

Method

Kimchi mac and cheese

Make it your way

Ingredients

Method

Make it a meal