Kimchi Macaroni and Cheese Casserole Recipe

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Kimchi Macaroni and Cheese Casserole

Ingredients

  • 1 lb macaroni 500 g
  • 1 lb extra lean ground beef 500 g
  • black pepper to taste
  • 1 tbsp cooking oil 13 g
  • 3 cloves garlic minced
  • 2 cups kimchi 400 g
  • 2 tbsp mirin 40 g
  • 1 tbsp crushed red pepper 5 g
  • 2 tbsp flour 18 g
  • 2 cups half and half 460 g
  • 1.5 cups cheddar cheese 120 g
  • 0.5 cups smoked cheddar cheese 40 g
  • 1.5 cups Parmesan cheese 60 g

Instructions

  • Preheat oven to 400 °F.
  • Lightly grease a 9" x 13" casserole dish.
  • Cook the macaroni according to the directions. Drain, and stir the cooked macaroni occasionally to prevent it from clumping together.
  • Brown the ground beef. Drain the fat. Season with freshly ground black pepper and set aside.
  • Saute the garlic in oil.
  • Add the kimchi and cook for 5 minutes, until the kimchi is tender. Use kitchen scissors to cut the kimchi into bite-sized pieces.
  • Add the mirin and crushed red pepper, and cook 2 more minutes.
  • Add the flour, and stir until the flour is cooked.
  • Add the half-and-half, 1/2 cup (115 g) at a time, bringing back to a simmer before adding the next 1/2 cup (115 g).
  • Simmer until there is not much excess liquid.
  • Add the beef.
  • Add the two types of cheddar cheese, and stir until melted.
  • Stir in the cooked macaroni until well-mixed.
  • Pour into the greased 9" x 13" casserole dish. Top with Parmesan cheese.
  • Bake at 400 °F for 15-20 minutes. The cheese should be melted and bubbling.
  • Remove from the oven, let sit for 5 minutes, and then serve.