Kimchee Bacon Mac & Cheese
Cook Time: 40-60 minutes
Listening to: Taking Shots by Post Malone
1-2 cups kimchee
8 strips of bacon, cooked and chopped into bits, can sub bacon crumbles if desired
2 cups shredded cheddar cheese
your favorite mac and cheese recipe (I used Mac from the Costco Deli)
1 Tablespoon gochugaro, korean red pepper flakes - optional
sliced jalapeno - for heat
sliced scallions - for a light punch of flavor
cilantro - for that fresh light taste
nori (dried seaweed sheets) cut into strips or flaked - for a salty taste
sriracha - for more heat
Preheat oven to 425F
While oven is heating up, layer 1/2 of the mac and cheese in the bottom of a 9x13 dish. Next, place a layer of kimchee on top of the mac and cheese layer. Fish the kimchee out with a fork, and let it drip over the jar before layering, so the mac and cheese doesn’t get soggy. I like to put a thin layer of kimchee, meaning just one layer of cabbage and vegetables (I unfold them so they lay flat). Cover the kimchee with a cup of shredded cheddar cheese and then place half the cooked bacon or bacon crumbles on top.
Layer on the second half of the mac and cheese, followed by the rest of the shredded cheese. and then the last of the bacon, to complete the layering. Now sprinkle on the gochugaro. The gochugaro or Korean red pepper flakes will add a lot of flavor and a bit of spice. The gochugaro is optional - but highly recommended.
Bake the mac and cheese for approximately 40-60 minutes, or until the cheese melts and the bacon has crisped up. I like the mac and cheese to be slightly crispy on the sides too….yum!
Note: If making your own bacon crumbles don’t cook the bacon until crispy. Cook the bacon until it is cooked through but still floppy. The bacon crumbles will crisp up in the oven.
While the Kimchee Bacon Mac and Cheese is baking in the oven, slice and prepare your garnishes. When the mac and cheese is done, apply your garnishes and serve warm.