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Kimchi Mac and Cheese
2021-04-13
https://www.metro.ca/userfiles/image/recipes/macaroni-fromage-kimchi-11574.jpg
PT20M
PT30M
PT50M
Preheat oven to 350 F and lightly grease a square 9.75-inch baking dish (3 qt or 2.8 L).Grate the Irresistible Smoked Gouda into a bowl.Dice the kimchi and set it aside.Bring a large pot of salted water to a boil and cook the pasta a minute shy of al dente as per package instructions.While the pasta is cooking, in a large saucepan melt the butter over medium heat.Whisk in the flour to a thick roux.Slowly whisk in the soy milk to a thick creamy consistency for about 2-3 minutes.Add in a pinch of salt and pepper to taste keeping in mind that the cheese and kimchi will add more saltiness.Stir in the cheese mixture saving 1 cup (250 ml) for the topping.Drain the pasta. Mix in the al dente pasta and kimchi into the cheese sauce until the pasta is all coated with the sauce.Transfer to baking dish.Sprinkle the remaining 1 cup (250 ml) of cheese on top of the pasta.Bake uncovered for 25-30 minutes or until the top is a golden brown.
4
Metro
4
2
5
4
1 lb (454 g) dry penne
3 tablespoons (45 ml) unsalted butter
3 tablespoons (45 ml) all purpose flour
3 cups (750 ml) soy milk
2 cups (500 ml) Irresistibles smoked Gouda, shredded
1 cup (250 ml) Irresistibles white cheddar cheese, shredded
1 cup (250 ml) vegan kimchi, diced
To taste salt and pepper
Kimchi Mac and Cheese
4
Main course
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
1 lb
(454 g)dry penne
-
3 tablespoons
(45 ml)unsalted butter
-
3 tablespoons
(45 ml)all purpose flour
-
3 cups
(750 ml)soy milk
-
2 cups
(500 ml)Irresistibles smoked Gouda, shredded
-
1 cup
(250 ml)Irresistibles white cheddar cheese, shredded
-
1 cup
(250 ml)vegan kimchi, diced
-
To taste
salt and pepper
Preparation
Preheat oven to 350 F and lightly grease a square 9.75-inch baking dish (3 qt or 2.8 L).
Grate the Irresistible Smoked Gouda into a bowl.
Dice the kimchi and set it aside.
Bring a large pot of salted water to a boil and cook the pasta a minute shy of al dente as per package instructions.
While the pasta is cooking, in a large saucepan melt the butter over medium heat.
Whisk in the flour to a thick roux.
Slowly whisk in the soy milk to a thick creamy consistency for about 2-3 minutes.
Add in a pinch of salt and pepper to taste keeping in mind that the cheese and kimchi will add more saltiness.
Stir in the cheese mixture saving 1 cup (250 ml) for the topping.
Drain the pasta. Mix in the al dente pasta and kimchi into the cheese sauce until the pasta is all coated with the sauce.
Transfer to baking dish.
Sprinkle the remaining 1 cup (250 ml) of cheese on top of the pasta.
Bake uncovered for 25-30 minutes or until the top is a golden brown.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
