My recipe for Mac and Cheese with Kimchi and Bacon was entered in the 2016 #makeitwithMILK Recipe Contest as part of the Food Wine Conference. I received no compensation for this post. All opinions are my very own.
I took the classic mac and cheese and gave it a #kimchimom spin with kimchi and bacon. C’mon I had to!
I have to mention that ‘back in the day’ cheese and Korean food were words that never came together, but these days if you visit South Korea or any Koreatown in the States, you’ll see various dishes incorporating cheese. It is a match made in heaven. Here’s my twist on a classic mac and cheese!
Mac and Cheese with Kimchi and Bacon #makeitwithMILK #FWCon
Ingredients
- For the Topping:
- 1 teaspoon minced garlic
- 3 tablespoons unsalted butter melted
- 2 cups panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- For the Mac:
- 6 ounces thick cut bacon diced (about 4 slices)
- 1 cup cabbage kimchi drained and chopped
- 2 green onions thinly sliced crosswise
- 1 Korean chili pepper finely chopped (you can substitute jalapeno peppers)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 10-12 ounces grated mild Cheddar cheese
- 1 cup grated Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- 1 pound pipette rigate or any short pasta
Instructions
- In a medium-sized bowl, mix together the garlic, butter, bread crumbs, and Parmesan cheese. Set aside.
- Heat a medium-size saucepan over medium heat. Add the bacon and cook until edges are browned and crisped. With a slotted spoon remove the bacon and drain on a plate lined with a paper towel. Spoon out any excess bacon fat and save.
- To the same saucepan, add the kimchi, green onions, and pepper. Cook until the kimchi is caramelized, about 5 minutes. Remove and set aside.
- Add the reserved bacon fat (about 4 tablespoons). Whisk in the flour and cook for about 3 minutes. Gradually add in the milk, a 1/4 cup at a time, whisking in between.Let simmer, stirring periodically, for about 5-6 minutes until thickened.
- Take off heat, whisk in the cheddar and Parmesan cheeses. Add the kimchi mixture and bacon. Add salt and pepper to taste. Stir to combine.
- Bring a large pot of well-salted water to a boil over high heat Cook according to package directions minus 1 minute. Drain and return to the pot.
- Add the cheese sauce and gently stir to combine. Transfer the pasta mixture to a 9x13 pan . Sprinkle the bread crumb mixture evenly on top. Bake until the top is golden, about 15-20 minutes. Serve immediately.
Florida Dairy Farmers is a Platinum sponsor for the Food Wine Conference and is sponsoring this awesome recipe contest. Here is more information on the #makeitwithMILK contest.
Follow Florida Dairy Farmers on Facebook, Twitter, Pinterest and Instagram. Be sure to take a look at our special Pinterest board for this contest where you will find even more great recipes made with milk!
This will be my fourth year attending the Food Wine Conference since its inception in 2013 . It will be a 3-day conference packed with amazing speakers and sessions. Did I tell you that Donatella Arpaia is the keynote speaker? I’m SUPER excited to hear her speak! I’m looking forward to seeing old friends and making new ones!
If you’re a blogger or just have a passion for food and cooking, this is the conference to attend! It is being held at Rosen Shingle Creek in sunny Orlando, Florida from May 13th to the 15th. To register, click here. You can also follow the hashtag #FWCon on your social media accounts for all things Food Wine Conference!
Next time, I will bring kimchi for all! Or at least go out for Korean food! I hear there are some good places down in Florida!