Kimchi Mac & Cheese

Steps

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1. 1
   Cook the macaroni in salted boiling water until just past al dente, not fully cooked through.
   ▶ ≈0:45
2. 2
   In a separate saucepan, melt unsalted butter and whisk in flour, cooking gently until fragrant like cookies.
   ▶ ≈1:23
3. 3
   Gradually whisk in the full-fat milk slowly, whisking constantly to prevent lumps from forming.
   ▶ ≈3:45
4. 4
   Heat the sauce to a gentle simmer and whisk in the mozzarella and sharp cheddar cheese in batches until fully melted.
   ▶ ≈5:43
5. 5
   Stir in the kimchi juice, then taste and adjust seasoning with salt and white pepper as needed.
   ▶ ≈8:23
6. 6
   Roughly chop the kimchi into small pieces using scissors and stir into the cheese sauce.
   ▶ ≈10:24
7. 7
   Add the drained pasta to the cheese and kimchi sauce and stir thoroughly to coat all the pasta evenly.
   ▶ ≈11:55
8. 8
   Taste the final mixture and add gochujang if more heat is desired, mixing well to incorporate.
   ▶ ≈13:20
9. 9
   Transfer the mixture to an oven-safe baking dish, spread the remaining cheeses evenly on top, and sprinkle with panko breadcrumbs.
   ▶ ≈14:34
10. 10
    Bake in a preheated 180°C oven for 30–35 minutes until the top is golden and bubbly.
    ▶ ≈16:16
11. 11
    Let rest for 8–10 minutes after removing from the oven before serving.
    ▶ ≈16:49