Kimchi Mac And Cheese

1. 1

   Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse macaroni with cold water and set aside.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.

3. 3

   Melt 3 tablespoons butter in microwave and mix with bread crumbs.

4. 4

   Heat milk in a saucepan over medium heat until warmed through.

5. 5

   Melt 2 tablespoons butter in a large, high-sided pan over medium heat. Add flour once bubbling; whisk for 1 minute. Slowly pour in the warm milk. Whisk until sauce thickens slightly.

6. 6

   Remove sauce from heat and stir in Cheddar and Monterey Jack cheeses. Add the macaroni; stir to coat. Mix in the drained kimchi. Season with salt and pepper. Pour into the prepared casserole dish. Sprinkle the buttered bread crumbs on top.

7. 7

   Bake in the preheated oven until browned on top, about 20 minutes.

* Per serving · 4 servings · Values may vary.