"HOMEMADE KIMCHI MAC N CHEESE using @annieshomegrown! Recreating my favorite restaurant dishes at home might have to be my new favorite thing. I’m actually obsessed with how this kimchi mac turned out – it's buttery, cheesy and has the perfect spicy kick! Hope you enjoy it as much as I do.
I also grabbed all the ingredients at @metmarket, which was perfect because all Annie’s products are on sale there until 8/25
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You can find my full recipe for this on @thefeedfeed ff.recipes/kimchi-mac, and check out my IG reel/TikTok for more details!
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Let me know if you would ever try this! ️ #MoreYum #MetMarket #feedfeed #annieshomegrown"
Kimchi Mac and Cheese
4
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Recipe Intro From monmon.eats
Annie's Products are on Sale at Metropolitan Market until 8/25!
For more recipes featuring Annie's, click here
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- Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 2 boxes of Annie's Organic Shells with Real Aged Cheddar
- 4 tablespoons unsalted butter
- 1 cup kimchi
- 1/2 cup milk
- 1/2 cup Gruyère, grated
- 1 cup sharp cheddar cheese, grated
- 1/4 cup Mozzarella
- 1 tablespoon Annie's Dijon Mustard
- 2 scallions, thinly sliced, for garnish
Method
Step 1
Bring a large pot of water to a boil and cook pasta for about 7-8 minutes, until al dente. Drain and set aside
Step 2
In a large saucepan over medium-high heat, melt the butter. Let it heat for about 1 minute.
Step 3
When the butter is heated, add the kimchi and saute in butter for about 5 minutes, until the cabbage has softened.
Step 4
Gradually add in the milk and powdered cheese packets. Stir to combine.
Step 5
Then add shredded cheese and dijon mustard. Mix until all the cheese has melted and the texture is smooth.
Step 6
Add the cooked pasta, and gently fold into the cheese sauce.
Step 7
Garnish with scallions if preferred.