Kimchi Macaroni and Cheese

Judy Joos kimchi mac n cheese proves that these flavors are a natural pair. Courtesy of Judy Joo

Mac and cheese is probably one of the first dishes that I learned how to cook—albeit from a box with fluorescent-colored orange powder. It was so good, even cold! This recipe is definitely a strong upgrade from an instant version, with a béchamel base, four different types of cheese, and kicked up with a bit of spice and crunch from the kimchi. Kimchi and cheese is a combination that is winning fans all around the world—at first bite you’ll surely swoon and taste why.

Serves 6

• 1 1/4 ounce salt (for the pasta water)
• 12 ounces dried elbow macaroni
• 6 tablespoons butter
• 2 tablespoons plus 2 teaspoons all-purpose flour
• 2/3 cup whole milk
• 14 ounces mixed cheese (blue, goat’s, Cheddar, Parmesan), grated
• 2 cups heavy cream
• 9 ounces cabbage kimchi, chopped
• Chives, finely chopped, to serve

For the Panko Crust

• 4 tablespoons butter
• 3 1/2 ounces panko breadcrumbs

Bring 12 cups water to a boil with the salt. Add the macaroni and cook until al dente. Drain well and set aside.