eihra520
Culinary Explorer
Alright, my friends, buckle up because we're about to take a flavor-packed journey that combines the best of Korean and American cuisine 
Ingredients:
Ingredients:
- 1 lb elbow macaroni
- 4 cups chicken or vegetable broth
- 1 cup kimchi, chopped (plus more for garnish)
- 1/2 cup kimchi juice (from the jar)
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 tbsp gochujang (Korean fermented chili paste)
- 1 tbsp sesame oil
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped scallions for garnish
- Start by cooking the elbow macaroni according to the package instructions. Drain and set aside.
- In a large pot or Dutch oven, combine the broth, chopped kimchi, kimchi juice, diced onion, minced garlic, gochujang, and sesame oil. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to let all those flavors mingle.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for a minute or two to create a roux.
- Slowly pour in the milk while whisking constantly to prevent any lumps from forming. Let the sauce thicken up for a few minutes.
- Remove the sauce from the heat and stir in the shredded cheddar and mozzarella cheeses until they're fully melted and incorporated.
- Add the cheese sauce to the kimchi broth mixture, along with the cooked macaroni. Stir everything together until well combined.
- Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the kimchi jigae mac 'n' cheese into bowls and garnish with extra chopped kimchi, scallions, and maybe even a sprinkle of sesame seeds if you're feeling fancy.
