- 8 ounces elbow macaroni
- 3/4 cup milk
- 1 teaspoon sodium citrate
- 6 ounces goat’s milk or regular white cheddar cheese, shredded, divided
- 2 ounces gruyere cheese, shredded
- 1/2 ounce pecorino cheese, finely shredded
- 1/2 cup drained and coarsely chopped kimchi
- 1/4 panko breadcrumbs, for topping
- Thinly sliced green onions, for topping
The Classic Mac and cheese is a favorite weekend meal for families. The Mac and Kim-cheese recipe is an upgrade of mac and cheese with better taste and texture. This recipe is no mistake, if you plan to ignore it, you need to think twice. Mac and Kim-cheese is an appetizing meal that brings together the wonderful flavors of kimchi, mac, cheese, and milk into one unique dish. Mac and Kim-cheese are perfectly described in three words "creamy, spicy and delicious".
The meal combines the spices of Korean kimchi with the delectable flavors of the classic mac and cheese. Why make plain Mac and cheese when you can enhance the taste with Kimchi? One reason to love the recipe is the simple cooking process. You can get everything done in your kitchen, all by yourself. The ingredients are easily available. We recommend using goat milk with the gruyere and pecorino cheese to get a combination of some mouth-watering flavors. Please, don’t underplay the importance of the sodium citrate. That ingredient is magical! It adds some extra creaminess to the cheese and not in a starchy way. The breadcrumbs add a nice texture to the macaroni and are best used as toppings for your meal. Enough chit-chat here, we have highlighted seven simple steps for you to make your own Mac and Kim-cheese.
- Bring a pot of salted water to a boil. Cook macaroni according to package instructions, draining it once it is just barely al dente. If you will be baking the final mac, take it out about 30-60 seconds earlier (since it will cook a bit more in the oven).
- In a medium saucepan, combine milk and sodium citrate. Cook over medium heat, whisking occasionally, until sodium citrate is dissolved and milk just starts to form small bubbles around the edges.
- Reduce heat to low and add cheese, one handful at a time, whisking until each handful is fully melted before adding the next. If you will be finishing your mac and cheese in the oven, hold back about 1/4 cup of cheese for topping; otherwise you can mix all the cheese into the sauce.
- Fold in drained macaroni, followed by kimchi. Serve immediately, or, to finish it off in the oven, preheat broiler. Lightly butter 3 to 4 oven-safe cocottes or a 2 quart casserole dish. Pour macaroni into prepared dish. Sprinkle with reserved cheese and breadcrumbs.
- Broil for 3 to 5 minutes or until breadcrumbs are browned and cheese is bubbly on the top (keep a close eye on it as the breadcrumbs will go from brown to burnt in the blink of an eye).