Prepare Kimchi Butter: In a small bowl, combine softened Butter and minced Kimchi. Set aside.
Cook Pasta according to package directions. Drain and set aside.
Slow cook Pork Belly until crispy. Dice and set aside.
In a large pot, melt Butter from Cheese Sauce group over medium heat. Whisk in Flour and cook for 3-4 minutes to create a roux.
Gradually whisk in Milk and Heavy Cream from Cheese Sauce group, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 8-10 minutes.
Stir in Sherry, Dijon Mustard, and White Pepper from Cheese Sauce group. Reduce heat to low.
Gradually add Cheddar, Smoked Gouda, and Gruyere Cheese from Cheese Sauce group, stirring until melted and smooth.
Stir in Kimchi, crispy Pork Belly, Roasted Poblano Peppers, and Kimchi Butter from Kimchi & Tex-Mex group.
Add cooked Pasta to the cheese sauce and stir to combine.
In a small bowl, combine Panko Bread Crumbs and Melted Butter from Topping group. Sprinkle over the mac and cheese, then sprinkle with Chives.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Ingredients
6
1 pound450 gRadiatore Pasta
1/2 cup115 gUnsalted Butter
1/4 cup30 gAll-Purpose Flour
3 cups710 mLWhole Milk
1 cup240 mLHeavy Cream
1/4 cup60 mLDry Sherry
1 tsp5 mLDijon Mustard
1/2 tsp2.5 mLWhite Pepper
2 cups200 gSharp Cheddar Cheese-shredded
1 cup100 gSmoked Gouda-shredded
1/2 cup50 gGruyere Cheese-shredded
1 1/2 cups360 gAged Kimchi-well drained and chopped
8 ounces225 gPork Belly-slow cooked until crispy
1/4 cup60 mLRoasted Poblano Peppers-diced
2 tbsp30 mLKimchi Butter (see instructions)
1/4 cup57 gUnsalted Butter-softened
2 tbsp30 gKimchi-finely minced
1/4 cup30 gPanko Bread Crumbs
2 tbsp30 mLMelted Butter
1 tbsp15 mLChopped Chives
Equipment
Large pot
9x13 inch baking dish
Whisk
Oven
Slow Cooker
Instructions
Prepare Kimchi Butter: In a small bowl, combine softened Butter and minced Kimchi. Set aside.
Cook Pasta according to package directions. Drain and set aside.
Slow cook Pork Belly until crispy. Dice and set aside.
In a large pot, melt Butter from Cheese Sauce group over medium heat. Whisk in Flour and cook for 3-4 minutes to create a roux.
Gradually whisk in Milk and Heavy Cream from Cheese Sauce group, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 8-10 minutes.
Stir in Sherry, Dijon Mustard, and White Pepper from Cheese Sauce group. Reduce heat to low.
Gradually add Cheddar, Smoked Gouda, and Gruyere Cheese from Cheese Sauce group, stirring until melted and smooth.
Stir in Kimchi, crispy Pork Belly, Roasted Poblano Peppers, and Kimchi Butter from Kimchi & Tex-Mex group.
Add cooked Pasta to the cheese sauce and stir to combine.
In a small bowl, combine Panko Bread Crumbs and Melted Butter from Topping group. Sprinkle over the mac and cheese, then sprinkle with Chives.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Comments