Description
A mouthwatering, crunchy Kimchi Crab Mac and Cheese packed with real crab meat, gruyère and sharp cheddar cheeses and a tangy, spicy kick of kimchi and gochujang.Summary
Red King Crab Combo Meat
Red King Crab Combo Meat
https://www.aquastar.com/shop/red-king-crab-combo-meat/
Recipe Level
Difficult
Cooking Time
0:25
Servings
Recipe rate
Rate Recipe
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 12 oz Aqua Star King Crab Combo Meat
- 1 lb elbow macaroni
- 1 cup panko breadcrumbs
- 1 Tbsp extra-virgin olive oil
- 4 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1 Tbsp Dijon mustard
- 2 Tbsp gochujang or more to taste
- ¼ tsp ground nutmeg (or freshly grated)
- 2 tsp kosher salt
- 2 cups gruyère cheese, grated
- 4 cups sharp cheddar cheese, grated
- 1 cup packed kimchi, roughly chopped (or more to taste)
- 2 ea parmesan tuile for garnish
To make
Instructions
Preheat the oven to 375°F.Bring a pot of lightly salted water to a rapid boil. Add the macaroni and boil for 4 minutes. Drain, rinse with cold water, and set aside.
Put panko in a bowl, drizzle with the olive oil, and mix until all the panko is evenly moist. Place on a lined sheet pan and toast in the oven for 5—8 minutes stirring halfway. Set aside for topping.
In a heavy-bottomed ovenproof pot or Dutch oven, melt the butter over medium-low heat. Add the flour and whisk for 1 minute as the mixture bubbles. Drizzle in the warm milk and cream, whisking to get rid of any clumps. Once the mixture is smooth, whisk in the mustard, gochujang, nutmeg, and salt. Switch to a wooden spoon and continue stirring until the sauce coats the back of the spoon (when you draw your finger across the back of the spoon, the sauce should be thick enough not to run into the line your finger made); 3—5 minutes. Remove from heat and add gruyère and sharp cheeses, the macaroni, kimchi, and crab meat. Mix until the pasta is completely coated with the cheese and kimchi sauce.
To make parmesan tuile, place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the parmesan on the bottom of the pan. When the cheese starts to bubble and turn golden brown remove melted cheese from pan. Place cheese disc on rolling pin and press down. Let cool 4—5 minutes.
Serve Crab Kimchi Mac and Cheese in individual bowls topped with toasted breadcrumbs and parmesan tuile. Enjoy!
