Kims Macaroni Cheese Recipes

KIMCHI MAC AND CHEESE

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.

KIM'S MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.

KIM-CHEESE TOTS

Steps:

• Place an oven rack in the middle position. Preheat the oven to 450 degrees F.
• Pour the neutral oil into a heavy-bottomed pot and bring to 375 degrees F over medium heat. Fry the tots in batches (for a whole bag, 2 to 3 batches) for 6 to 8 minutes each, or until the tots float around and are dark golden and crispy (let them crisp up a bit once they hit the oil before stirring so they don't fall apart). Be sure to bring the oil back to temperature before adding the next batch. Remove the tots onto a wire rack and cool slightly. Season with salt if needed (some brands of tots are saltier than others).
• Transfer the tots to a flame-proof dish that you can also serve in; a 12-inch cast-iron skillet, a nice ceramic baking dish or anything that holds about 3 quarts will work. Evenly top the tots with the chopped kimchi and shredded Cheddar. Bake until the cheese is melted, the kimchi is hot and the edges start to brown, about 10 minutes.
• While the tots bake, make the yogurt sauce: Combine the yogurt, soy sauce, toasted sesame oil, lemon juice, kimchi brine and salt in a small or medium bowl. Whisk to combine and set aside. (The yogurt sauce can be made ahead of time and refrigerated; if it separates a little just give a quick stir.)
• Turn on the broiler to the highest setting and broil until the cheese is brown and speckly and the edges of the kimchi are browned; start checking after about 3 minutes.
• Top the tots with Pickled Onions, yogurt sauce, mayo and scallions. Serve immediately with lemon wedges.
• In a small saucepan over medium-high heat, combine the apple cider vinegar, sugar, salt, mustard seed and 1/2 cup water. Bring to a boil and let cook until the sugar and salt are dissolved, Remove from the heat and pour over the onions in a medium bowl. Refrigerate until you are ready to serve. (This can be done ahead of time and refrigerated.)

KIM'S MACARONI & CHEESE

Steps:

• Boil macaroni. Preheat oven to 350°F. In small bowl, combine flour, salt, mustard, pepper, and cayenne. Melt butter in skillet over medium heat. Add scallions and saute about 2 minutes, until softened. Add flour mixture and cook for 3 minutes. Gradually whisk in milk. Cook 15 minutes, stirrings constantly until thickened. Remove from heat.
• Stir in 1 1/2 cup cheese, and sour cream (if using). Add macaroni. Pour into greased 1 1/2 qt. baking dish. Top with remaining cheese and sprinkle with bread crumbs.
• Bake 25-30 minutes, or until golden brown. Let sit 5 minutes before serving.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees.
• Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
• Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
• Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
• To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
• Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.