We've given macaroni cheese a spicy twist by adding in some gut-friendly kimchi. This speedy vegetarian pasta dish makes the perfect midweek dinner as everything's cooked in just one pan.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
653
Ingredients
40g
butter
1
onion, finely sliced
40g
plain flour
400ml
milk
600ml
vegetable stock
300g
macaroni
150g
Cheddar, coarsely grated
125g
kimchi
50g
fresh brown breadcrumbs
Directions
Step 1Melt the butter in a large, deep, ovenproof frying pan or skillet over medium-high heat and cook the onion for 5min, until softened.
Step 2Add the flour and cook, stirring, for 1min. Remove pan/skillet from heat and gradually stir in the milk and vegetable stock to make a smooth sauce. Return pan/skillet to the heat and cook, stirring, until bubbling.
Step 3Stir in the pasta, most of the cheese and plenty of seasoning. Cook for 10min, stirring frequently, or until the pasta is tender and the sauce has thickened. Stir through the kimchi and check seasoning. Meanwhile preheat grill to high.
Step 4Sprinkle over the remaining cheese and breadcrumbs and grill for 5min, or until golden and bubbling. Serve.
If you aren’t a fan of kimchi, you can make this without it or stir through a little mustard with the flour for extra zing.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
