Creamy Korean Kimchi Mac and Cheese

Ingredients

• 8 ounces elbow macaroni
• 1 cup kimchi chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour sifted
• 2 cups milk warm
• 1 1/2 cups sharp cheddar cheese grated
• 1/2 cup mozzarella cheese grated
• 1 tablespoon gochujang
• 1 teaspoon soy sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper freshly ground

Instructions

1. 1 Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. 2 In a large saucepan, melt the butter over medium heat. Add the sifted flour and stir continuously to form a roux, cooking for about 1-2 minutes.
3. 3 Gradually whisk in the warm milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 3-5 minutes.
4. 4 Stir in the grated cheddar and mozzarella cheese until completely melted and the sauce is smooth.
5. 5 Add the gochujang, soy sauce, garlic powder, and black pepper to the cheese sauce, stirring well to combine.
6. 6 Fold in the chopped kimchi and cooked macaroni, ensuring the pasta is well coated with the sauce.
7. 7 Transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 15 minutes, or until the top is golden and bubbly.
8. 8 Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped kimchi or green onions if desired.