Kimchi macaroni and cheese recipe
 Use homemade or shop-bought kimchi to make this comforting mac 'n' cheese. The kimchi cuts through the richness and delivers a delicious kick. 350g/12oz dried macaroni75g/2¾oz unsalted butter20g/¾oz plain flour150ml/5fl oz full-fat milk400g/14oz mixed cheeses (blue, goat's, cheddar, Parmesan), grated 450ml/16fl oz double cream 250g/9oz kimchi, roughly chopped 350g/12oz dried macaroni 75g/2¾oz unsalted butter 20g/¾oz plain flour 150ml/5fl oz full-fat milk 400g/14oz mixed cheeses (blue, goat's, cheddar, Parmesan), grated 450ml/16fl oz double cream 250g/9oz kimchi, roughly chopped 50g/1¾oz butter100g/3½oz panko breadcrumbs2 tbsp roughly chopped flatleaf parsley 50g/1¾oz butter 100g/3½oz panko breadcrumbs 2 tbsp roughly chopped flatleaf parsley Method Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside.Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly. Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir in the kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven. To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese, along with the chopped parsley. Serve immediately. Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside. Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside. Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly. Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly. Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir in the kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven. Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir in the kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven. To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese, along with the chopped parsley. Serve immediately. To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese, along with the chopped parsley. Serve immediately.