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 cups sharp cheddar cheese, grated
• 1 cup mozzarella cheese, grated
• 1 tablespoon gochujang
• 1 teaspoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. 02
   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. 03
   Gradually whisk in the warm milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 3-5 minutes.
4. 04
   Stir in the grated cheddar and mozzarella cheese until completely melted and the sauce is smooth.
5. 05
   Add the gochujang, soy sauce, garlic powder, and black pepper to the cheese sauce, stirring well to combine.
6. 06
   Fold in the chopped kimchi and cooked macaroni, ensuring the pasta is well coated with the sauce.
7. 07
   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. 08
   Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped kimchi or green onions if desired.