Mac and cheese is probably one of the first dishes that I learned how to cook—albeit from a box with fluorescent-colored orange powder. It was so good, even cold! This recipe is definitely a strong upgrade from an instant version, with a béchamel base, four different types of cheese, and kicked up with a bit of spice and crunch from the kimchi. Kimchi and cheese is a combination that is winning fans all around the world—at first bite you’ll surely swoon and taste why.
Serves 6 1 1/4 ounce salt (for the pasta water)
12 ounces dried elbow macaroni
6 tablespoons butter
2 tablespoons plus 2 teaspoons all-purpose flour
2/3 cup whole milk
14 ounces mixed cheese (blue, goat’s, Cheddar, Parmesan), grated
2 cups heavy cream
9 ounces cabbage kimchi, chopped
Chives, finely chopped, to serve For the Panko Crust
…