I can make macaroni and cheese from scratch, but sometimes it’s just not a roux sort of day. Sometimes it’s sweater weather and you’re hangry. Kimchi pasta used to be one of my go-to recipes when I lived in Taiwan. It’s a really easy, delicious recipe that combines kimchi, garlic, and red pepper paste with your choice of pasta.
The other day even that seemed like too much work. Instead, I combined boxed macaroni and cheese and half a cup of sauteed kimchi in bacon grease as well as a bit more cheese. The pictured broccoli reflect a failed optimism. I decided kimchi was vege enough.
This is not a dish that will inspire or impress anyone. I would not recommend this on a date night. This is a dish you do because it’s cheap, quick, and easy.
Kimchi Mac & Cheese
1 box of your favorite macaroni and cheese (I used Annie’s)
3 tbsp of milk
1/2 a cup of chopped kimchi
2 pieces of bacon (optional)
1/2 a cup of cheese, shredded (optional)
Boil water in a medium saucepan.
Cook bacon in a small frying pan and drain on paper towels. Pour out excess grease and saute kimchi until fragrant. If you choose not to use bacon, you can use a tablespoon of olive oil or butter.
Cook pasta according to directions. When the pasta is al dente, drain. You can toss with olive oil if you like, but I dont.
Return saucepan to heat, add three tablespoons of milk and the powdered cheese packet. Whisk to combine. Add shredded cheese. Stir until smooth. Then add pasta, sauteed kimchi, and bacon. Eat right out of the pot.