It's ooey, gooey and ohhh so stick-to-your tummy yummy. We take some of our vegan napa cabbage kimchi and add it to a rich, buttery roux. Bake in the oven and voila…a Korean take on this classic American dish.
5 tbsp unsalted butter
1/4 cup all purpose flour
2 cups whole milk
9 oz Volcano Napa Cabbage Kimchi minced
16 oz macaroni
Cayenne pepper (optional)
Make like this:
Melt butter over medium heat. Slowly stir in all purpose four using a wooden spoon. Keep stirring until flour begins to absorb butter. Slowly pour in milk while continuing to stir. You should see a think paste begin to form. Transfer to a mixing bowl and add cheddar cheese and minced kimchi. Stir together and place in a large casserole. Top with bread crumbs and a dash of cayenne pepper. Place in the oven at 400 degrees for 15 minutes. Enjoy!