07/09/2026
COOKING WITH CHEESE - Part 1
And Yes we sell everything you need at DN1
Korean Kimchi Macaroni Cheese
Serves: 4
Preparation: 10 minutes
Cooking: 10–15 minutes
Ingredients
* 300g dried macaroni pasta (penne or similar shape will work)
* 90g unsalted butter
* 45g plain flour
* 830ml whole milk
* 500g grated cheese — ideally a mixture of mozzarella, mature Cheddar and Parmesan
* Ground white pepper
* 250g kimchi, roughly chopped
* 1 tbsp gochujang paste
* 2 spring onions, finely sliced, plus extra to finish
* Salt, as required
Method
1. Heat the grill to high, approximately 200°C or above.
2. Bring a large saucepan of well-salted water to the boil. Add the macaroni and cook for 7–8 minutes, or until just al dente. Drain and briefly rinse under cold running water to stop the cooking. Leave to drain thoroughly.
3. Melt the butter in a medium saucepan over a medium-high heat. Add the plain flour and cook, stirring continuously, for approximately 2 minutes to form a roux.
4. Remove the pan briefly from the heat and gradually whisk in the milk, making sure the sauce remains smooth. Return to the heat and cook, stirring regularly, for 5–7 minutes, until thickened.
5. Remove from the heat and add approximately three-quarters of the grated cheese. Stir until completely melted and smooth. Season with white pepper.
6. Stir the chopped kimchi, gochujang and sliced spring onions through the cheese sauce. Add the drained macaroni and mix thoroughly. The mixture should remain fairly loose and saucy at this stage, as it will thicken further under the grill.
7. Taste and adjust the seasoning with salt and additional white pepper if required.
8. Transfer to a 2-litre ovenproof dish. Scatter the remaining grated cheese evenly over the top.
9. Place under the hot grill for 5–7 minutes, until the top is golden and bubbling.
10. Finish with a little extra sliced spring onion and serve immediately.
