Mac and cheese is an undeniable staple in most college students’ kitchens. It’s the ultimate simple, but delicious, meal. Rarely, if ever, do I branch out from the classic flavor I grew up loving as a kid. Times are changing and adulting is real though, which is why you should step out of your comfort zone and throw some spicy kimchi in the next time you decide to make this comfort food.
To all you people who still love classic mac and cheese, I’ma let you finish, but kim-cheese is the best new mac and cheese of 2016.
Kimchi Mac and Cheese
- Prep Time:30 minutes
- Cook Time:25 minutes
- Total Time:55 minutes
- 2 tablespoon unsalted butter
- 3 tablespoon sweet rice flour
- 1 1/2 cup skim milk
- 1/4 teaspoon salt
- 2 1/4 cup shredded sharp cheddar cheese, divided
- 1 large jalapeño, sliced very thin
- 10 oz cooked penne pasta
- 1/2 cup drained and chopped kimchi
- 2 green onions
- 3 tablespoon basil
- 1/4 cup cilantro leaves
- Thin slices fresh jalapeño
Over medium heat, melt butter in a pan and then whisk in the flour until it forms a paste. Keep whisking frequently until it starts to bubble.
Remove from heat and add in the salt, all but 1/2 cup of the cheese, and the jalepeños. Whisk it up and then set aside.
Add the cooked penne pasta to a big bowl and pour the cheese sauce over top. Mix it up well.
In a well-greased skillet, pour half the pasta in. Next, layer half of the kimchi on top. Pour the other half of the penne on top and then add the rest of the kimchi. Sprinkle the rest of the shredded cheese on top. Bake at 400°F for 25 minutes.
Garnish with green onions, basil, cilantro, and jalapeño slices and then dig in.