I am McClelland
Add Kimchi to mac'n'cheese. Top your guilt with veggies.
Copy of List of ingredients
Make a roux with flour + butter.
Add the milk + nutmeg to make a bechamel. MSG for fun.
Add all the cheese (save a 1/2 cup of cheddar for topping)—better if you shred it.
Start boiling your pasta. Get it al dente since it'll finish cooking in the pan.
Drain pasta and add it to the cheese mixture.
Alternate layering pasta + kimchi in a baking pan. Top off with the rest of the cheddar + breadcrumbs.
Bake it at 200c for 25m.
Tips and tricks
Shred the cheese.
Salt the water.
Recipe stolen from
this mess is ours