Ingredients
Scale
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded cheese (sharp cheddar and mozzarella)
- 1 cup kimchi, chopped
- Salt and pepper, to taste
- Chopped green onions or sesame seeds for garnish
Instructions
- Cook the elbow macaroni according to package directions until al dente; drain.
- In a separate pot, melt butter and whisk in flour to create a roux.
- Gradually add milk, whisking until the mixture is smooth and thickened.
- Add shredded cheese, stirring until melted and creamy.
- Fold in chopped kimchi and season with salt and pepper.
- Combine the cheese sauce with the cooked pasta, stirring until well mixed.
- Serve garnished with chopped green onions or sesame seeds.
Notes
Feel free to adjust the spice level by adding more or less kimchi and customize with your favorite mix-ins!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg