Ingredients
16
16 servings
- •1 (16 ounce) package elbow macaroni
- •6 tablespoons butter, divided
- •1 ½ cups panko bread crumbs
- •6 cups chopped kimchi, squeezed dry
- •5 ½ cubes whole milk
- •½ cup all-purpose flour
- •1 pound grated Cheddar cheese
- •½ pound shredded Monterey Jack cheese
- •salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse macaroni with cold water and set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.
- Melt 3 tablespoons butter in microwave and mix with bread crumbs.
- Heat milk in a saucepan over medium heat until warmed through.
- Melt 2 tablespoons butter in a large, high-sided pan over medium heat. Add flour once bubbling; whisk for 1 minute. Slowly pour in the warm milk. Whisk until sauce thickens slightly.
- Remove sauce from heat and stir in Cheddar and Monterey Jack cheeses. Add the macaroni; stir to coat. Mix in the drained kimchi. Season with salt and pepper. Pour into the prepared casserole dish. Sprinkle the buttered bread crumbs on top.
- Bake in the preheated oven until browned on top, about 20 minutes.
Nutritional Facts
Per 16 servings
- Calories: 365
- Carbohydrate: 34g
- Fat: 19g
- Fiber: 2g
- Protein: 17g
- Sugar: 2g
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