ASIAN INFUSED MAC AND CHEESE
An irresistible bowl of yummy, cheesy and creamy macaroni and cheese. To make this macaroni and cheese more delicious, it has kimchi in it.
Total Time
30 Minutes
Cuisine
Korean
Ingredients
10
Calories
220
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Preheat oven to 350 degrees F (180 degrees C). Cook the Elbow Macaroni (2 cups) according to package instruction and drain well.
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Fry the bacon and set aside. Add oil to the hot pan, cook the Kimchi for a minute, then add in bacon. Add in All-Purpose Flour (2 Tbsp) to cook for a minute, then gradually add in Milk (1 cup) , stir well. Bring it to a boil under medium heat, then turn to low heat and cook for 5 minutes. Season with Chicken Bouillon Powder (to taste) , Salt (to taste) , and Ground Black Pepper (to taste)
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Add in Cheddar Cheese (1 cup) and Parmesan Cheese (1 1/3 cups) , cook until cheese is melted. Add in macaroni, mix well. Transfer the macaroni into a baking tin, sprinkle cheese and Breadcrumbs (to taste) on top.
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Pop in preheated oven at 350 degrees F (180 degrees C), bake for 15 minutes or until cheese are melted and golden. Enjoy!
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2 Cups Elbow Macaroni
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250 gm kimchi
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2 Strips Bacon to taste
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1 Cup milk
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2 Tbsp flour
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1 Cup cheddar cheese
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1/3 Cup parmesan cheese
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1/4 Cup breadcrumbs
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Salt and pepper to taste
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1 chicken stock cube
