Kimchi Bacon Mac & Cheese - WHA??!?!?!?

Sunday was a great day, despite the Patriots losing the Super Bowl :(  I started off at 8am waiting in line at Target, for the opening of the Jason Wu collection. It sounds insane, but I'm glad we got there early because everything was grabbed from the racks within 10 minutes! We ended up skipping the line for the dressing room and just trying on clothes in the middle of the store. It was ridiculous! but I got some cute stuff. And I really need new clothes these days because I'm rocking the gym and my new health nutrition plan (more on that later).

The highlight of the day, however, was the making of the Epic Kimchi Bacon Mac & Cheese!!! This was definitely NOT on my nutrition plan. I had read this blogger's recipe, based on the Martha Stewart Best Ever Mac & Cheese recipe that I had made for my cast party. How could I resist trying this fusion delight?

I get mixed reactions when I tell people I made kimchi mac & cheese. Some recoil in horror, others think they have misheard me, and others start writhing on the floor drooling. The real proof that you should try making this at home? There wasn't a single bite left by halftime. The kimchi adds a little sourness and texture that cuts through the heaviness of the cheese. And who doesn't like bacon? And did I mention there were 3 blocks of cheese in there?

But don't try this at home if you don't have a crowd to serve it to. I'm sure the surgeon general - and my trainer - would not recommend eating large quantities of it in one sitting. Or one month. But it was my cheat day.

 

What's so special about this mac & cheese?

Kimchi!!!!!

 Kimchi Bacon Mac and Cheese 
Adapted from Madeablog.com and Martha Stewart

Serves 6 (I cut Martha's recipe in half because last time it made an epic amount of food)

1 1/2 cups kimchi
10 slices bacon (that's a little overkill. You can use 6. But I had 10).
3 1/2 tablespoons butter
2 cups panko crumbs (I like a crusty top)
2 3/4 cups milk
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon 고추 가루 Korean hot pepper flakes)
2 1/2 cups grated sharp white cheddar cheese
1 cup (about 8 ounces) grated Gruyère
1/2 pound elbow macaroni (I used orecchiette, but any shell or small pasta will do)


Note: I think I ended up having way more than 2.5 cups of cheddar and 1 cup of Gruyere. It really fluffed up after grating, but they were 8 oz. packages when I bought them and I ended up using all of it.


1. Preheat oven to 375°F. Squeeze kimchi to remove excess juice. Dice into small, 1/2 inch pieces.

Tip: I hate cleaning off kimchi juice from my bamboo cutting boards, so I cover it with saran wrap first.

2. Cook bacon in a skillet until crispy. Remove bacon with a slotted spoon and pat and drain with paper towels. Cook kimchi in remaining bacon fat over medium heat until slightly tender, about 4-5 minutes.

3. Warm the milk in a medium saucepan over medium heat. Melt 3 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

4. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Note: this will take a long time and is the most annoying part of the process. But persevere! and you will have a delicious bechamel sauce.

5. Remove the pan from the heat. Stir in nutmeg, black pepper, cayenne pepper, 1 1/2 cups cheddar cheese, and 3/4 cup Gruyère. Add the bacon and set the cheese sauce aside.
 
6. Cover a large pot of water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni and kimchi into the reserved cheese sauce. If desired, salt to taste.
 
7. Melt 1/2 tablespoon butter in a skillet and toast breadcrumbs until golden.
 
8. Pour the mixture into the prepared dish. Sprinkle the remaining 3/4 cups cheddar cheese, 1/4 cup Gruyère, and the breadcrumbs over the top. Bake until golden brown, about 20-30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.

You can prepare the dish ahead and then pop it in the oven right before your guests come. You will not be disappointed!!!