Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Show:
Girl Meets Farm
Kimchi Mac and Cheese
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 430
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 89 mg
- Sodium
- 722 mg
Molly thinks it’s crucial to have warming foods like this mac and cheese during a hard work day! She likes using a combination of kimchi and Cheddar cheese because she loves the sharp richness mixed with the spicy brininess, plus it’s a one-pot wonder.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 430
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 89 mg
- Sodium
- 722 mg
Ingredients
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Directions
- Combine the mozzarella and Cheddar in a medium bowl and sprinkle with the cornstarch. Toss well and set aside.
- In a medium braiser or deep-sided skillet, heat the neutral oil over medium heat and add the kimchi, onion, scallion whites and a pinch of salt and cook until it begins to soften, 2 to 3 minutes. Add the garlic and continue to cook for a minute.
- Spread the wavy noodles in the braiser in an even layer. Add the water so it JUST covers the pasta. Stir in 1 teaspoon of salt. Bring to a rapid boil over high, then reduce to medium heat. Simmer, stirring often, for 4 to 10 minutes, depending on the type of your pasta, until just shy of al dente and it begins to thicken.
- Add the evaporated milk and stir until it begins to thicken, about 2 minutes. Add handfuls of the cheese mixture, stirring well, until the noodles are coated in a smooth creamy sauce. Stir in the reserved kimchi brine to taste (start with a few tablespoons and add more if desired), some scallion greens and a bunch of black pepper and remove from the heat.
- Serve immediately sprinkled with the remaining scallion greens and a sprinkle of furikake.
Cook’s Note
This is best eaten as soon as it’s made, but leftovers will keep covered in the refrigerator for 1 or 2 days. You may need to add a little cream or milk to loosen it up again when you reheat.
