Description
A unique and flavorful fusion dish that combines the creamy comfort of mac and cheese with the tangy, probiotic-rich goodness of kimchi, perfect for Gen Z and Millennials.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup kimchi, chopped
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour, garlic powder, onion powder, salt, and pepper to create a roux.
- Gradually add the milk, whisking continuously until the mixture thickens.
- Stir in the shredded cheddar cheese until melted and smooth.
- Add the cooked macaroni and chopped kimchi to the cheese sauce, mixing well to combine.
- Serve hot, garnished with additional kimchi if desired.
Notes
- For a spicier version, add more kimchi or a dash of hot sauce.
- This dish can be made vegan by using plant-based cheese and milk alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg