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Servings:

Kimchi Macaroni and Cheese

An irresistable bowl of DELICIOUS , CHEESY and CREAMY macaroni and cheese. To make this macaroni and cheese more evil, it has kimchi in it.

Total Time

45min

4.4

9 Ratings

Author: Mrs. P's Kitchen

Servings:

Ingredients

•

7 oz

Elbow Macaroni

•

1 1/2 cups

Kimchi

•

to taste

Bacon

•

1 cup

Milk

•

2 Tbsp

All-Purpose Flour

•

1 cup

Cheddar Cheese

•

1 1/3 cups

Parmesan Cheese

•

to taste

Breadcrumbs

•

to taste

Salt

•

to taste

Ground Black Pepper

•

to taste

Chicken Bouillon Powder

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Cook the Elbow Macaroni (7 oz) according to package instruction and drain well.

Pan-fry the Bacon (to taste) and cut into small pieces. Set aside.

Add oil to the hot pan, cook the Kimchi (1 1/2 cups) 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) .

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.

Pop in preheated oven at 350 degrees F (180 degrees C), bake for 15 minutes or until cheese are melted and golden. Enjoy!

Nutrition Per Serving

CALORIES

486

FAT

20.8 g

PROTEIN

28.2 g

CARBS

46.7 g