Classic mac and cheese just got a bold upgrade! Creamy, cheesy pasta meets the spicy, tangy kick of kimchi and the umami-packed flavor of Kimchi Parmesan for the ultimate comfort food remix. It’s rich, flavorful, and ridiculously easy to make.
Ingredients:
- 8 oz elbow macaroni (or your favorite pasta)
- 2 tbsp vegan butter (or regular if preferred)
- 2 tbsp all-purpose flour
- 2 cups plant-based milk (unsweetened almond, soy, or oat milk)
- 1½ cups shredded plant-based cheese (cheddar or mozzarella style works best)
- ½ cup Kimchi Parmesan
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions:
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Cook the pasta:
- Bring a large pot of salted water to a boil. Cook macaroni until al dente according to package instructions. Drain and set aside.
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Make the sauce:
- In a large saucepan, melt vegan butter over medium heat.
- Whisk in the flour to create a roux, cooking for 1-2 minutes until lightly golden.
- Gradually add plant-based milk, whisking constantly, until the mixture thickens (about 3-5 minutes).
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Add the cheese:
- Stir in shredded plant-based cheese and Kimchi Parmesan, allowing it to melt and create a creamy sauce.
- Season with garlic powder, salt, and pepper.
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Combine with pasta:
- Add the cooked macaroni to the sauce, stirring until the pasta is fully coated.
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Serve and garnish:
- Serve warm, garnished with an extra sprinkle of Kimchi Parmesan for added flair.
Why You'll Love This Recipe:
This mac and cheese takes comfort food to the next level with its bold, spicy, and cheesy flavors. The tangy kimchi perfectly complements the creamy sauce, while the Kimchi Parmesan delivers a savory depth that will leave you craving more. Perfect as a main dish or a side at your next gathering!