Joanne Lee Molinaro’s Kimchi Mac ’n’ Cheese with Kimchi Ques

配料

FOR THE MACARONI

Elbow macaroni (can substitute gluten-free macaroni)

Vegan butter

All-purpose flour (or substitute cornstarch)

Kimchi queso (see below)

FOR THE KIMCHI QUESO (MAKES 2 ½ CUPS)

Vegetable oil

Russet potato

Onions

Medium garlic cloves

Scallion

Cabbage kimchi (such as mak kimchi)

Gochugaru

Ground turmeric

Garlic powder

Onion powder

Ground cumin

Cashews

Gochujang

Soy sauce

Nutritional yeast

Kimchi liquid

Unsweetened plant-based milk

Fresh lemon juice

Maple syrup

步骤

Make the Kimchi Queso

Heat the vegetable oil in a small pot over medium-high heat until shimmering about 1 minute. Add the potato onion garlic scallion white kimchi gochugaru turmeric garlic powder onion powder cumin and cashews. Cook until the vegetables begin to brown about 3 minutes.Stir in the gochujang until all the vegetables are evenly coated.Add the soy sauce to deglaze the pot and stir.Add 120 ml water bring to a boil cover reduce the heat to low and simmer until the potatoes are fork-tender about 15 minutes.Transfer the mixture to a high-powered blender. Add the nutritional yeast kimchi liquid plant-based milk lemon juice and maple syrup. Blend on high until smooth about 1 minute. Cool for 20 minutes then store in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave for about 1 minute before serving or using. minimal_rich_text

Make the Mac ’n’ Cheese

Bring a large pot of water to a boil. Cook the pasta according to package instructions reserving 240 ml of the pasta water.About 1 minute before the pasta is finished cooking drain and return the noodles to the pot. Add the butter. Sift the flour directly over the cooked pasta and stir until the butter is melted and the flour is well incorporated.Add the kimchi queso and half of the reserved pasta water stirring vigorously. Add more pasta water as needed until the sauce looks slightly soupy (it will thicken as it sets).Stir in the chopped kimchi until evenly distributed. Serve warm. Store leftovers in the refrigerator for up to 3 days and reheat over medium heat stirring in a little plant-based milk. minimal_rich_text