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Probiotic Kimchi Mac and Cheese

Probiotic Kimchi Mac and Cheese: Creamy Zesty Comfort Recipe

Enjoy a delightful twist on a classic with this Probiotic Kimchi Mac and Cheese, blending creamy textures and zesty flavors in a quick and healthy dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces elbow macaroni gluten-free pasta works well as an alternative
For the Cheese Sauce
  • 3 tablespoons butter or margarine or vegan butter for dairy-free
  • 3 tablespoons all-purpose flour gluten-free flour can be used
  • 0.5 teaspoon garlic powder or fresh minced garlic for a robust flavor
  • 0.5 teaspoon onion powder
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 2 cups milk plant-based milk is a great alternative
  • 2 cups shredded cheddar cheese or vegan cheese for dairy-free
For the Fusion Twist
  • 1-2 cups kimchi use a milder version for less heat

Equipment

  • large pot
  • medium saucepan
  • whisk
  • strainer

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil. Cook elbow macaroni for 8-10 minutes until al dente, then drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour, garlic powder, onion powder, salt, and pepper, stirring for 1-2 minutes to create a roux.
  3. Gradually whisk in milk to the roux and cook, stirring often for 3-5 minutes until the sauce thickens. Add cheddar cheese, mixing until melted and smooth.
  4. Add cooked macaroni and kimchi to the cheese sauce, stirring gently to coat evenly.
  5. Serve hot, garnished with extra kimchi if desired.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 56gProtein: 21gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 250mgIron: 1.5mg

Notes

To avoid lumps in the cheese sauce, gradually whisk in the milk. Store leftovers in an airtight container for up to three days and reheat with a splash of milk.

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