- 1/2 Lb pasta of choice (rigatoni recommended)
- 2 cups chopped kimchi
- 2 cups milk of choice
- 1 1/2 cup cheese of choice (mozzarella recommended)
- 1 cup breadcrumbs
- 4 tbsp butter
- 4 tbsp flour
- 2 tbsp gochujang
- 2 tbsp Bowlcut Chili Crisp
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Chili Crisp Kimchi Mac & Cheese
Recipe by: Bowlcut
TIME: 55
SERVINGS: 4–5
INGREDIENTS
INSTRUCTIONS
1
- Bring large pot of water to boil and cook pasta according to box instructions.
2
- While pasta cooks, melt butter in a pan on medium heat. Once melted, add chopped kimchi and sauté for 2–3 minutes.
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9
- Add gochujang to pan. Combine together with kimchi. Sauté for 1 minute, then stir in flour for 2–3 minutes.
- Slowly add milk until sauce thickens and smooths.
- By this time, pasta should be al dente. Remove from heat and drain pasta, reserving 1/3 cup pasta water.
- Reduce flame to low. Stir in cheese until melted. Add 2–3 tbsp pasta water and stir well.
- Add pasta, then fold until well coated. Add more pasta water until sauce consistency is as desired.
- In a bowl, mix breadcrumbs and Bowlcut Chili Crisp until well combined.
- Top pasta with more cheese and breadcrumbs. Broil in oven until crisp.