Mac n' Kimcheese

This new twist on mac n cheese is the life and Seoul of the party.

Serves undefined

Dish by Hugh Woodward

Ingredients

For the mac n kimcheese

50g butter

50g plain flour

1/2 tsp paprika

1/2 tsp mustard powder

500mlwhole milk

1 cupchopped kimchi

300ggrated cheddar

100gpizza mozzarella

300gmacaroni, cooked

For the sourdough crumb and garnishes

300gsourdough bread, cubed

100gsalted butter

1 tbspgochugaru

A play on two classic dishes, kimcheese and mac n cheese, this dish uses the funky, tangy kimchi to devastating effect.

Method

In a saucepan over a medium heat, heat the butter until foaming then add the flour, paprika and mustard.

Gradually pour in the milk, whisking as you go, until you have a smooth thick sauce. Remove from the heat.

Add the kimchi, cheeses and macaroni and stir to combine.

Meanwhile, in a saucepan toast the sourdough cubes in the butter until crisp. Serve scattered over the mac n cheese.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.