Kimchi mac and cottage cheese
Binging with Babish · ♥ 14.1K likes · 389.2K views · 13 min video
Read about cottage cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Butter a square baking dish and set it aside; preheat the oven to 375 degrees Fahrenheit.
Kimchi base for the mac and cheese
Add the chopped scallion whites and the kimchi and cook three to four minutes, then add the minced garlic and cook two to three minutes more.
- 2 whole scallions
- 6 oz kimchi
- 2 cloves garlic cloves
- 6 oz cottage cheese
Pulse the cottage cheese in a food processor until completely smooth, scraping down the sides.
- 20 oz milk
- 1 tsp Dijon mustard
Add the milk, Dijon mustard, white pepper, black pepper, kosher salt and gochugaru to the smooth cottage cheese.
- ¼ tsp white pepper
- ¼ tsp ground black pepper
- ¼ tsp kosher salt
- gochugaru
- 6 oz cheddar cheese
In a large bowl combine the kimchi mixture, the cottage cheese sauce, the cheddar, the Monterey Jack and the dried pasta and fold to combine.
- 4 oz Monterey Jack cheese
- 12 oz dried pasta
- cream
Pour into the prepared baking dish, adding a little more cream if the pasta is not submerged.