![]() Boil your water and cook your pasta - it's best to stick to small shapes like elbows, bowties, or shells.ģ. Then, really, truly listen to the lyrics of "Dreams." Get a little misty-eyed and down the rest of your beer.Ģ. Crack open a beer and put on Fleetwood Mac's "Rumours." Laugh at your own "Fleetwood Mac and Cheese" joke for a few minutes. Here's how to upgrade your macaroni and cheese:ġ. (Maybe it hasn’t been fermenting for too long, so the flavors weren’t that strong yet.) I would probably double the amount of kimchi next time.I'm not turning my nose up at the boxed stuff - I'll forever carry a torch for childhood staples and drunk dorm food - but a few bites in, I remember that with just a half hour's worth more effort, I could be eating something infinitely more satisfying. I love the kimchi I used for this recipe for eating, but it seems like it can’t hold its own in the mac & cheese. The most you can sense of it is an orange-y hue in the mac & cheese. ![]() You can barely feel it, except when you occasionally bite into a piece of cabbage. I know the kimchi seems like a good amount during the first step, but once you add in the milk and the cheeses it fades into the night. It was a new experience to have them actually telling me to write about something I was uncertain about.Īnd it’s all thanks to this Mac & Cheese. Mostly, they just leave me to my own devices and gobble up whatever the heck I make because they’re confident I know what I’m doing. I realize this might seem like a really random story to most of you reading, but the thing is, my brothers have never really expressed any opinions when it comes to what I blog about. They told me: ‘Masarap siya, i-blog mo na! You should tell people to try it! ‘ And that is exactly what I’m telling you to do now. They immediately stopped digging into the Mac & Cheese and offered it back to be photographed. Still, it didn’t turn out how I expected, so I was iffy about it.īut for the first time in forever, it was my brothers who encouraged me to blog about this anyway. There wasn’t enough kimchi oomph from this dish to make it a Kimchi Mac & Cheese, but as a Mac & Cheese in itself, it was simply scrumptious. To be honest, the reason why I don’t have any elaborate photograph/set-ups for this dish is because it wasn’t supposed to make it on the blog. There’s also a place in Ermita that makes awesome kimchi but I can’t remember the name of it. My personal favorite places to buy kimchi from, if you’re curious, are Shine Korea and Green Mart in Quezon City. The quality is just staggeringly different for me. Make sure to buy kimchi in its homemade form in a Korean mart as well, because supermarket kimchi simply does not taste as good. If we were attempting a Korean-Western fusion dish, we might as well go the whole yard right? You can buy the Korean cocktail sausages in Korean marts. I loved the process of mixing this sauce until it was silky smooth, watching as the cheeses melted into the milk and created what was to become a mac & cheese favorite here at home.įor good measure, I prepared some Korean cocktail sausages and bacon to add into the mac & cheese, plus scallions for topping. The cheese is added in gradually, and you get a beautiful pot of cheese sauce that would probably also make an awesome cheese fondue. The seasonings come in as you whisk the milk and thicken it. ![]() This is the base for your slurry or thickener, because you add the flour in with the kimchi and butter before you pour in your milk. It starts with the cooking of the kimchi with a generous amount of butter a step that reminds me so much of how you would cook Kimchi fried rice. I’m a big fan of how Korea manages to fuse cheese into many of their spicy dishes, and I thought this experience would be no different. Mac & Cheese isn’t particularly complex to make, but what excited me about this dish was the fact that kimchi was going to play a role in it. I used some of the cheeses I received there to make this Kimchi Mac & Cheese dish, and in the process, I realized I have never cooked anything this indulgent before. I can take a hint from the Universe, because that felt like an even bigger reminder for me to make this. ![]() This recipe for Kimchi Mac & Cheese was one of the first I bookmarked, and every time I was about to forget about it, it found some way to pop up on my social media feed.Īnd then I received a big package of cheese from the California Milk & Cheese Board some months ago. I’ve been a fan of Food52 for a while now, but I never actually tried cooking up one of their recipes until now. The best part is the velvety, creamy cheese sauce that clings to every piece of macaroni. Jump to Recipe Print Recipe An easy Mac & Cheese with a bit of kimchi added in. ![]()
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