Mac and Kimsheese
Say hello to your new favourite comfort food, Mac and KimSheese. Creamy Sheese Grated Mozzarella meets spicy kimchi and gochujang for a deliciously cheesy kick. Perfect for cosy nights or impressing friends.
Serves
Ingredients
For the Mac and Kimsheese
<item-todo-done>3 tbsp plant-based butter<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>10 spring onions<item-todo-done><item-todo-done>300g kimchi<item-todo-done><item-todo-done>150g gochujang paste<item-todo-done><item-todo-done>60g plain flour<item-todo-done><item-todo-done>250ml plant-based cream<item-todo-done><item-todo-done>700ml unsweetened plant-based milk<item-todo-done><item-todo-done>200g - Mozzarella Sheese<item-todo-done><item-todo-done>30g Nooch<item-todo-done><item-todo-done>500g macaroni pasta<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Topping
<item-todo-done>100g kimchi<item-todo-done>
To Garnish
<item-todo-done> spring onions<item-todo-done><item-todo-done>1 tbsp gochujang paste<item-todo-done><item-todo-done> sesame seeds<item-todo-done>
Before you start
mac-and-kimsheese
Prepare the ingredients
- Finely chop the spring onions, keeping the white and green parts separate, and peel and mince the garlic
- Drain and chop the kimchi if it’s in large pieces
For the Kimsheese sauce
- In a large saucepan, melt the plant-based butter over medium heat, add the whites of the spring onions and the garlic and cook for 2-3 minutes until softened the garlic is fragrant
- Add half of the kimchi and gochujang and cook for an additional 2-3 minutes to develop the flavour
- Sprinkle in the plain flour and cook, stirring for 1-2 minutes
- Gradually whisk in the plant-based cream and unsweetened plant milk, stirring constantly for around 3-4 minutes until the mixture thickens and becomes creamy
- Stir in the Sheese and nutritional yeast until melted and season to perfection with salt and pepper to taste
For the macaroni and to assemble
- Bring a large pot of salted water to a boil, then add the macaroni and cook according to package instructions until al dente
- Drain and set aside
- Preheat your grill to high
- Add the cooked macaroni to the Kimsheese sauce, mixing well to ensure the pasta is evenly coated
- Transfer the mac and Kimsheese mixture to a baking dish.
For the topping
- Evenly spread the remaining half of the kimchi mixture over the macaroni mixture
For baking and to garnish
- Grill for 10-15 minutes until bubbling and caramelised on top
- Remove from the oven and let cool for a few minutes
- Top with the green parts of the spring onions, gochugaru (if using) and sesame seeds before serving