Kimchi Mac & Cheese

4

PORTIONS

Ingredients

  • 200g Kimchi
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 cups cooked Macaroni
  • 2 tbl Butter
  • 2 tbl Plain Flour
  • 1 cup milk
  • ½ cup full cream
  • 1 cup rocket
  • 1 cup Halved Cherry tomatoes
  • 1.5 cups of grated Tasty Cheese
  • Salt & Pepper
  • Olive Oil

WINE MATCH:

Te Pa 2020 Marlborough Riesling

Method

Start by cooking the macaroni. Follow the instructions on the pack. Then drain and set aside.

Heat a high lipped pan or pot over a medium heat.

Melt the butter. Start stirring. Add the flour and mix well.

Then add the milk and cream and whisk well. Turn the heat up and keep whisking.

Add the cheese and mix well. Make sure the cheese is melted.

Chop the kimchi up. Just a rough chop is fine.

Scoop all the kimchi and all the juice into the pot or pan. Mix well for a minute.

Taste and add salt if needed. Add 1 tsp of pepper

Sprinkle halved cherry tomatoes on top. Then sprinkle the rocket all around.

Drizzle with a dash of olive oil and serve.