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Cook the pasta according to the directions on the package to the al dente stage, reserve 1 ½ cups pasta cooking water.
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Drain the pasta and reserve.
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Butter a rectangular 13x9 or round baking dish.
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Preheat the oven to 350°
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While the pasta is cooking, If your kimchi is large pieces, dice into ½ inch chunks. For PKWK it is already chopped perfectly.
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Melt the butter in a large saucepan over medium heat.
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Add the finely chopped kimchi, and let it sauté stirring occasionally for 7 minutes to let the flavors bloom and the liquid reduce.
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Sprinkle the flour over the kimchi and butter mixture and let cook, constantly stirring for a minute.
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Slowly pour in the ½ and ½ and the reserved pasta cooking liquid, stirring constantly and using a whisk if you have one.
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Cook for 5 minutes until the sauce has thickened and it is bubbly.
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Reduce the heat to low.
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Take ½ cup of the hot mixture and stir it into the beaten egg. Do this quickly so as to not curdle the egg.
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Pour the egg mixture into the kimchi mixture, stirring constantly until thoroughly combined.
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Stir in the cheddar and the jack or Havarti cheeses and ½ cup of the parmesan cheese. Continue to stir until the cheeses have melted and blended into the sauce.
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Add the salt, pepper, gochujang, and the garlic powder. Taste and add more salt if necessary.
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Pour the mixture into the prepared baking dish.
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Combine the breadcrumbs, green inions, and the remaining parmesan cheese. Sprinkle over the mac and cheese.
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Bake for 20-30 minutes until it is bubbling, and the breadcrumbs have toasted nicely.