Judy’s Kimchi Mac and Cheese

SERVES 6

INGREDIENTS

3 tbsp salt

11/2 cups dried elbow macaroni

6 tbsp butter

11/2 tbsp plain flour

5 fl oz whole milk

13/4 cups mixed cheese (blue, goats, cheddar, parmesan), grated 2 cups double cream 1 cup cabbage kiimchi, chopped chives, finely chopped, to serve PANKO CRUST

4 tbsp butter

7 tbsp panko breadcrumbs

INSTRUCTIONS

1 Bring 12 cups of water to a boil with the salt. Add the macaroni and cook until al dente. Drain well and set aside.

2 Preheat the oven to 200 degrees.

3 In a saucepan, melt the butter over medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk, a little at a time, making sure to stir well so that no lumps form. Bring the mixture to a boil and cook for 10–15 minutes until you have a thickened and smooth sauce.

4 Remove the sauce from heat, add the cheese and cream and stir until blended and the cheese is melted, then add the chopped kimchi.

5 Add the macaroni to the sauce and mix well. Transfer to a deep ovenproof dish. Keep warm in the oven.

6 For the panko crust, melt butter in a non-stick frying pan over medium heat, then add the panko. Keep tossing and stirring until golden in color. Remove crumbs from heat and sprinkle evenly over the mac and cheese.

7 Scatter with chopped chives to finish and serve immediately.