Description
A delicious fusion of creamy mac and cheese with the tangy flavors of probiotic kimchi, perfect for a modern twist on a classic dish.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup kimchi, chopped
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Stir in the flour, garlic powder, onion powder, salt, and pepper to create a roux.
- Gradually whisk in the milk, cooking until the mixture thickens.
- Add the shredded cheddar cheese and stir until melted and smooth.
- Mix in the chopped kimchi and cooked macaroni until well combined.
- Serve hot and enjoy your probiotic-rich mac and cheese!
Notes
- Feel free to adjust the amount of kimchi based on your spice preference.
- This dish can be made ahead of time and baked before serving.
- For a vegan version, substitute cheese and milk with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg