She says of this recipe: “Mac and cheese is probably one of the first dishes I learned how to cook, albeit from a box with fluorescent orange powder. It was so good, even cold! This recipe is definitely a strong upgrade from an instant version, with a bechamel base, four different types of cheese, and kicked up with a bit of spice and crunch from the kimchi. Cheese and kimchi is a combination that’s winning fans all around the world — at first bite you’ll surely swoon and taste why.”

Serves: 6

Takes: 30 mins

INGREDIENTS

35g salt
350g dried elbow macaroni
75g butter
20g plain flour
150ml whole milk
400g mixed cheese (blue, goat’s, cheddar, parmesan), grated
450ml double cream
250g cabbage kimchi, chopped

For the panko crust
50g butter
100g panko breadcrumbs

METHOD

• Bring 3.5 litres water to the boil with the salt. Add the macaroni and cook until al dente. Drain well and set aside.
• Heat the oven to its lowest setting. In a saucepan, melt the butter over a medium heat. Whisk in the flour and cook the mixture for less than 1 min. Whisk in the milk, a little at a time, making sure to stir well so that no lumps form. Bring the mixture to the boil and cook for 10-15 mins, whisking regularly, until you have a thickened and smooth sauce.
• Remove the sauce from the heat, add the cheese and cream and stir until well combined and the cheese is melted, then add the chopped kimchi.
• Add the macaroni to the sauce and mix well. Transfer to a suitably sized, deep ovenproof dish. Keep warm in the oven.
• For the panko crust, melt the butter in a non-stick frying pan over a medium heat, then add the panko. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese. Serve immediately.