Kimchi Mac & Cheese Bites

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Kimchi Mac and Cheese Bites

Yield 24 Pieces

Author Leah Coodin

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

An easy to prep appetizer that's flavour-packed with a twist on the classic comfort food—perfect for any party or casual gathering

Ingredients

• 4 ounces elbow macaroni
• 1 tbsp butter
• 1 tbsp flour
• ⅓ cup milk
• ¼ tsp garlic powder
• ¼ tsp salt
• 1 tbsp gochujang paste
• 4 ounces sharp cheddar grated
• ⅓ cup Cabbage Patch Kimchi finely chopped

Instructions

1. Preheat the oven to 400 degrees.
2. Cook elbow macaroni approximately 3 minutes less than directed on the packaging(about 8 min).
3. In a small saucepan melt the butter, add the flour and cook out, stirring often for 4 minutes. Add the milk and whisk to combine. All the garlic powder, salt and gochujang and whisk until smooth.
4. In a bowl combine cooked macaroni, grated cheddar, chopped kimchi and the gochujang sauce. Using a spatula, fold all ingredients together.
5. Prepare a mini muffin tin with butter or a neutral oil. Portion approximately 1.5 tsp into each muffin tin packing in tightly.
6. Bake for 15 minutes at 400 degrees.
7. When the mac and cheese bites are removed from the oven, run a butter knife or a toothpick around the edges of each cup to assist in a clean removal.
8. Garnish with fresh Cabbage Patch Kimchi, chives or scallions and sesame seeds.
9. Party tip: to reheat to serve toast mac and cheese bites in a toaster oven or reheat in the oven at 350 for 7 minutes.