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Kimchi Mac and Cheese https://www.metro.ca/userfiles/image/recipes/macaroni-fromage-kimchi-11574.jpg PT20M PT30M PT50M
Preheat oven to 350 F and lightly grease a square 9.75-inch baking dish (3 qt or 2.8 L).Grate the Irresistible Smoked Gouda into a bowl.Dice the kimchi and set it aside.Bring a large pot of salted water to a boil and cook the pasta a minute shy of al dente as per package instructions.While the pasta is cooking, in a large saucepan melt the butter over medium heat.Whisk in the flour to a thick roux.Slowly whisk in the soy milk to a thick creamy consistency for about 2-3 minutes.Add in a pinch of salt and pepper to taste keeping in mind that the cheese and kimchi will add more saltiness.Stir in the cheese mixture saving 1 cup (250 ml) for the topping.Drain the pasta. Mix in the al dente pasta and kimchi into the cheese sauce until the pasta is all coated with the sauce.Transfer to baking dish.Sprinkle the remaining 1 cup (250 ml) of cheese on top of the pasta.Bake uncovered for 25-30 minutes or until the top is a golden brown.
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1 lb (454 g) dry penne 3 tablespoons (45 ml) unsalted butter 3 tablespoons (45 ml) all purpose flour 3 cups (750 ml) soy milk 2 cups (500 ml) Irresistibles smoked Gouda, shredded 1 cup (250 ml) Irresistibles white cheddar cheese, shredded 1 cup (250 ml) vegan kimchi, diced To taste salt and pepper
Kimchi Mac and Cheese

Kimchi Mac and Cheese

Rate this recipe
2 Votes
4
Main course
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    dry penne
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    SOLENZI PASTA

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  • 3 tablespoons
    (45 ml)
    unsalted butter
  • 3 tablespoons
    (45 ml)
    all purpose flour
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    DIVYA ATTA FLOUR

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  • 3 cups
    (750 ml)
    soy milk
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    SILK REFRIGERATED BEVERAGES

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  • 2 cups
    (500 ml)
    Irresistibles smoked Gouda, shredded
  • 1 cup
    (250 ml)
    Irresistibles white cheddar cheese, shredded
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    CASTELLO TICKLER CHEDDAR OR DANISH FONTINA

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    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

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    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    $4.99

    400 g OR 300 - 320 g SELECTED VARIETIES


    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    $4.99

    400 g OR 300 - 320 g SELECTED VARIETIES


    CASTELLO TICKLER CHEDDAR OR DANISH FONTINA

    CASTELLO TICKLER CHEDDAR OR DANISH FONTINA

    DELI CUT, PRICES AS MARKED


  • 1 cup
    (250 ml)
    vegan kimchi, diced
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Preheat oven to 350 F and lightly grease a square 9.75-inch baking dish (3 qt or 2.8 L).

Grate the Irresistible Smoked Gouda into a bowl.

Dice the kimchi and set it aside.

Bring a large pot of salted water to a boil and cook the pasta a minute shy of al dente as per package instructions.

While the pasta is cooking, in a large saucepan melt the butter over medium heat.

Whisk in the flour to a thick roux.

Slowly whisk in the soy milk to a thick creamy consistency for about 2-3 minutes.

Add in a pinch of salt and pepper to taste keeping in mind that the cheese and kimchi will add more saltiness.

Stir in the cheese mixture saving 1 cup (250 ml) for the topping.

Drain the pasta. Mix in the al dente pasta and kimchi into the cheese sauce until the pasta is all coated with the sauce.

Transfer to baking dish.

Sprinkle the remaining 1 cup (250 ml) of cheese on top of the pasta.

Bake uncovered for 25-30 minutes or until the top is a golden brown.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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