- 1 pound macaroni pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 onion diced
- 3 tablespoons flour
- ⅓ teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup vegetable stock
- 2 1/2 cups full-fat milk
- 2 cups cheddar grated, divided
- 1 cup kimchi finely chopped
- 1 cup mozzarella grated, for finishing
- 20 chives finely chopped
Large stockpot
Whisk
9x13 inch baking dish
Preheat and boil the pastaSet the oven to 380°F (193°C). Bring a large pot of well-salted water to a full boil. Cook the macaroni according to package directions until al dente. Drain and set aside in the colander. Slightly overcooked pasta continues softening in the oven, which produces an acceptable texture in the finished dish. Cook the aromaticsPlace a medium-sized pot over medium heat. Add the olive oil and butter together. Once the butter melts, add the minced garlic and diced onion. Sauté for 4 to 5 minutes, stirring regularly, until the onion turns fully translucent and the garlic smells fragrant. Undercooked onion at this stage produces crunchy pieces that disrupt the smooth texture of the finished sauce. Build the rouxSprinkle the flour, salt, and pepper over the softened aromatics. Whisk immediately to coat the onion and garlic in the flour. Cook for 2 to 3 minutes, whisking constantly, until the mixture turns a light golden color and smells faintly nutty. The mixture resembles wet sand at this stage, which is correct. Add the liquidsPour the vegetable stock into the roux in a slow, steady stream while whisking continuously. Follow with the whole milk, pouring gradually and whisking throughout to prevent lumps from forming. Bring the mixture to a gentle simmer and whisk until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes. Melt the cheese and add the kimchiRemove the pot from the heat completely before adding the cheese. Stir in one cup of the grated cheddar until fully melted and the sauce runs smooth. Add the finely chopped kimchi and stir to distribute evenly. Adding cheese to a sauce still sitting over active heat causes the dairy proteins to seize and the fat to separate into a greasy, broken sauce. Combine and assembleAdd the drained macaroni to the cheese and kimchi sauce. Stir until every piece of pasta coats evenly. Transfer the mixture to the 9x13 inch baking dish. Scatter the remaining cup of grated cheddar and the full cup of grated mozzarella across the top in an even layer. Bake and serveBake at 380°F for 20 to 25 minutes until the cheese top turns golden brown and bubbles at the edges. Remove from the oven and scatter the fresh chives across the surface immediately before serving. Rest for 3 minutes before cutting so the sauce sets slightly and portions hold their shape on the plate.
