Macaroni and Kimcheese
Ingredients
8 oz.
dried short pasta noodles (such as cavatappi)
3 cups
whole milk
3 tbsp.
Kowalski's Unsalted Butter
¼ cup
finely diced onion
2 tbsp.
flour
3 tbsp.
gochujang sauce
10 oz.
Boar's Head American Cheese, shredded or very finely diced (about 1 ½ cups shredded cheese)
½ tsp.
kosher salt (or to taste)
¼ tsp.
freshly ground Kowalski's Black Peppercorns (or to taste)
1 cup
coarsely chopped kimchi (such as Kowalski's Spicy Green Kimchi)
1 recipe
Sautéed Shiitake Mushrooms, optional (recipe below)
Directions
- Prepare pasta in salted water according to pkg. directions while preparing the sauce; drain and keep warm.
- Heat milk in a small saucepan (do not boil); keep warm.
- Melt butter in an extra-large oven-safe sauté pan. Add onion to the pan; cook over medium heat until onion is translucent and soft (about 5 min.).
- Sprinkle flour over butter and onion in the pan; whisk until smooth.
- Cook flour mixture over medium-low heat for 2 min., whisking constantly.
- Continuing to whisk, add warm milk, followed by gochujang; cook and whisk until thick and smooth (about 5 min.).
- Remove pan from the heat; whisk in cheese until smooth.
- Season with salt and pepper to taste.
- Stir kimchi, mushrooms and drained pasta into the sauce; serve immediately.
SAUTÉED SHIITAKE MUSHROOMS: In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan. Add 5 oz. sliced mushrooms; cook, stirring frequently, until tender and dark on the edges. Remove from heat; season to taste with salt and pepper.
Find It!
- Find Boar's Head products in the Deli Department.
- Find Kowalski's Organic Spicy Green Kimchi in the Dairy Department near the fresh pickles.
