Kimchi Macaroni And Cheese Recipes
KIMCHI MAC AND CHEESE
This kimchi (or kimchee) mac and cheese is my friend Lisa's Korean Thanksgiving side dish.
Provided by sonyap
Categories World Cuisine Recipes Asian
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- 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.
- Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.
- Melt 3 tablespoons butter in microwave and mix with bread crumbs.
- Heat milk in a saucepan over medium heat until warmed through.
- 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.
- 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.
- Bake in the preheated oven until browned on top, about 20 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 34 g, Cholesterol 54.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 720.2 mg, Sugar 2.1 g
KIMCHI MACARONI AND CHEESE
An irresistable bowl of DELICIOUS , CHEESY and CREAMY macaroni and cheese. To make this macaroni and cheese more evil, it has kimchi in it.
Provided by Mrs. P's Kitchen
Categories Pasta Low-Carb Weeknight Dinners Comfort Food Easy Pack for Lunch Make Ahead Shellfish-Free Spicy Full Meal Egg-Free Soy-Free Entertaining Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven Stove
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cook the Elbow Macaroni (200 gram) according to package instruction and drain well.
- Pan-fry the Bacon (to taste) and cut into small pieces. Set aside.
- Add oil to the hot pan, cook the Milk (250 milliliter) for a minute, then add in bacon. Add in Kimchi (250 gram) to cook for a minute, then gradually add in Salt (to taste), stir well. Bring it to a boil under medium heat, then turn to low heat and cook for 5 minutes. Season with All-Purpose Flour (15 gram), Ground Black Pepper (to taste), and Chicken Bouillon Powder (to taste).
- Add in Cheddar Cheese (125 gram) and Parmesan Cheese (125 gram), cook until cheese is melted. Add in macaroni, mix well.
- Transfer the macaroni into a baking tin, sprinkle cheese and Breadcrumbs (to taste) on top.
- Pop in preheated oven at 350 degrees F (180 degrees C), bake for 15 minutes or until cheese are melted and golden. Enjoy!
Nutrition Facts : Calories 122 calories, Protein 7.1 g, Fat 5.2 g, Carbohydrate 11.7 g, Fiber 0.7 g, Sugar 1.6 g, SaturatedFat 2.8 g, TransFat 0 g, Cholesterol 14.6 mg, Sodium 229.7 mg, UnsaturatedFat 1.6 g
KIMCHI-BACON GRILLED CHEESE
The combination of cheddar and fontina cheeses creates a rich, sharp and nutty flavor that would be great on its own, but this sandwich kicks it up a notch with two more flavor-packed ingredients. You can never go wrong with bacon, and adding some kimchi helps to cut through the richness of the sandwich while giving it a bit of heat.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a bowl, combine both cheeses. Spread the mayonnaise on 1 side of each slice of bread. Flip over half of the bread slices and top each with a heaping 1/4 cup of the cheese mixture.
- Chop the cooked bacon slices, then mix with the kimchi and divide among the 4 sandwiches. Top with the remaining cheese mixture and 4 slices of bread, mayonnaise-side up.
- In a nonstick skillet, cook the sandwiches in batches as needed over medium heat until the cheese melts and the bread is golden brown, 3 to 4 minutes per side.
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