Korean BBQ Mac and Cheese with Kimchi Crumble

This recipe combines the creamy goodness of mac and cheese with the savory and spicy flavors of Korean BBQ. The kimchi crumble adds a delightful texture and a surprising kick.

Ingredients:

1 pound elbow macaroni

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

2 cups milk

1 cup heavy cream

2 cups shredded cheddar cheese (sharp or white)

1 cup shredded mozzarella cheese

1/2 cup gochujang (Korean chili paste)

1 tablespoon soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1/2 cup kimchi, chopped

1/4 cup panko breadcrumbs

1 tablespoon grated ginger

1 clove garlic, minced

1 scallion, thinly sliced (for garnish)

Sesame seeds, for garnish (optional)

Instructions:

Cook the macaroni: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Make the cheese sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk and heavy cream, bringing to a simmer. Reduce heat and cook for 5 minutes, or until thickened.

Add cheese and seasonings: Remove from heat and whisk in the cheddar and mozzarella cheese until melted and smooth. Stir in the gochujang, soy sauce, brown sugar, and rice vinegar. Season with salt and pepper to taste.

Prepare the kimchi crumble: In a small bowl, combine the chopped kimchi, panko breadcrumbs, grated ginger, and minced garlic. Toss to coat.

Assemble the dish: Preheat oven to broil. In a large baking dish, toss the cooked macaroni with the cheese sauce. Top with the kimchi crumble. Broil for 2-3 minutes, or until the crumble is golden brown and the cheese is bubbly.

Garnish and serve: Garnish with thinly sliced scallions and sesame seeds (optional). Serve hot and enjoy!

Tips:

For a spicier dish, use more gochujang.

You can substitute other cheeses for cheddar or mozzarella, such as Gruyere or fontina.

If you don't have kimchi, you can use sriracha or another chili paste for a similar flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.