Barilla® Kim Chi Mac & Cheese

Kim Chi:
4 lb Napa cabbage, quartered
1 ½ c kosher salt + 2/3 c kosher salt
2 Tbsp rice flour
1 lb daikon radish, shredded
1 ½ c Korean chili flakes (gochugaru)
1 Tbsp fine sea salt
2 Tbsp sugar
3 Tbsp fish sauce
3 oz chives
1 ½ tsp grated fresh ginger
1 ½ oz grated garlic
2 oz chopped Spanish onion
4 oz shredded carrots
Miso Broth (Yield ½ c):
1 Tbsp doenjang
½ c water
Kim Chi Mornay Sauce (Yield 4 ½ c):
2 oz unsalted butter
¾ c Kim Chi, chopped very fine, juice reserved
4 oz finely chopped Spanish onion
1 Tbsp roasted garlic
¼ c all-purpose flour
1 Tbsp gochujang paste
½ c reserved Kim Chi juice plus Miso Broth
2 ½ c whole milk, at room temperature
4 oz cooked mashed sweet potatoes
8 oz soft sharp cow’s milk cheese
2 oz grated Parmesan or Pecorino
½ tsp fresh lemon juice
Gochujang Panko (Yield 1 c):
1 Tbsp salted butter
1 c panko bread crumbs
1 tsp gochujang dust
¼ tsp mustard powder
Crispy Kale (Yield 4-6 servings):
½ c torn kale pieces or baby kale leaves
Cooking Spray
Kim Chi Mac & Cheese:
2 c Barilla Frozen® Cellentani, thawed
4 oz Kim Chi Mornay Sauce, warmed
2 Tbsp Gochujang Panko
As needed snipped garlic chives
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging

Kim Chi:

  1. Rinse the cabbage under cold water.
  2. Dissolve 1 ½ c of the salt in 1 gal water and dip each cabbage quarter in the salted water. Place them in a 4-in deep hotel pan, leaves facing up.
  3. Sprinkle the remaining 2/3 c salt between the leaves and over the cabbage quarters. Pour the salt water over the top. Refrigerate for 8 hours, rotating the cabbage quarters every 2 hours.
  4. Rinse the cabbage. Allow it to dry and drain for about 1 hour in a colander.
  5. In a large bowl, combine the rice flour and 1 ½ c water to dissolve.
  6. Add the radish, chili flakes, sea salt, sugar, fish sauce, chives, ginger, garlic, onion and carrots. Mix well.
  7. Leaving the cabbage quarters attached at the core, spread the seasonings over and between the cabbage leaves. Place them in an airtight container and seal. Leave at room temperature for 24 to 36 hours.
  8. Refrigerate for 5 to 7 days, then chop the cabbage into shreds. Pack the kim chi into jars and seal well. The prepared kim chi can be refrigerated for up to 1 month.

Miso Broth:

  1. Bring ½ c water to a simmer and stir in the doenjang. Let it dissolve and set aside.

Kim Chi Mornay Sauce:

  1. Melt the butter in a 4-qt saucepan. Add onion and Kim Chi and saute until starting to brown.
  2. Stir in the garlic, then the flour and cook for 1 minute on low heat.
  3. Add the gochujang paste, Miso Broth/kim chi liquid and milk and bring them to a simmer.
  4. Stir in the sweet potato and use a stick blender to puree the ingredients, leaving them a little chunky.
  5. Slowly stir in the soft cheese over very low heat.
  6. When the cheese has melted, stir in the hard cheese and lemon juice.
  7. Taste and adjust seasoning as needed.

Panko:

  1. Melt the butter in a saute pan and add the panko. Stir over low heat to toast the panko.
  2. Add the gochujang dust and mustard and stir to toast.
  3. Remove panko from the pan when it is golden and set aside.

Crispy Kale:

  1. Heat the oven to 350°
  2. Spread the kale on a baking sheet and spray evenly with cooking spray. Bake for 5 to 8 minutes, until crisp.

Kim Chi Mac & Cheese:

  1. Add thawed pasta to boiling, salted water and blanch 1:15 minutes (immediate service) OR 45 seconds (if holding). Drain.
  2. For each serving, to order: Toss 2 c Barilla Cellentani with 4 oz Kim Chi Mornay Sauce. Place it in a cast-iron skillet or mini casserole. Sprinkle with 2 Tbsp Gochujang Panko.
  3. Garnish with Crispy Kale and snipped garlic chives.

Chef Notes:

Doenjang is a soybean paste available at Asian markets and online.

Gochujang dust and flakes are available online.