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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Kimchi Mac & Cheese   
    Categories: Pasta   
         Yield: 2 Servings   
      
   MMMMM--------------------KIMCHI CHEESE SAUCE-------------------------   
         5 tb Vegetable shortening or oil   
         1 sm Onion; chopped   
       1/2    Russet potato; thinly sliced   
         2 cl Garlic; minced   
       1/2    Jalapeno; sliced   
         1    Chipotle pepper in adobo   
              -sauce   
         1 tb Gochujang   
         1 ts Garlic powder   
         1 ts Salt   
       1/2 ts Korean chili powder or   
              - paprika   
       1/2 c  Water   
         1 c  Cashews; soaked in water for   
              - 4 hours to overnight   
         3 tb Nutritional yeast   
       1/2 c  Almond milk   
         1 ts Pickled jalapeno juice   
         2 ts Kimchi juice   
      
   MMMMM---------------------------PASTA--------------------------------   
         1    Box brown rice pasta   
      
   MMMMM--------------------------TOPPINGS-------------------------------   
       1/2 c  Bread crumbs   
         1 tb Sesame oil; +1/2 tb   
       1/2 ts Agave   
       1/2 tb Gochujang   
       1/2 c  Kimchi; ripened   
         1 ts Toasted sesame seeds   
      
     Cooking time: 45 minutes   
      
     In a small pot, melt vegetable shortening and add onions and garlic.   
     Cook until softened. Then add potatoes, jalapeno, chipotle,   
     gochujang and seasoning. Stir until potatoes start to soften and all   
     vegetables are evenly coated.   
      
     Deglaze the bottom of the pot with water and bring to boil. Cook until   
     potatoes are tender.   
      
     Empty contents of pot into high powered blender. Add remaining   
     ingredients and blend on high for a few minutes, until creamy and   
     smooth.   
      
     Cook pasta until al dente. Reserve ~1/4 cup of pasta water before   
     draining. In the same pot that you cooked the pasta with, add pasta   
     and cheese sauce, as well as a little pasta water in case sauce gets   
     too dry. Scoop pasta into oven safe container. I used two cast iron   
     pans.   
      
     For breadcrumb topping, mix breadcrumbs, salt, and 1/2 tb sesame oil   
     until breadcrumbs are nicely coated. Sprinkle over the top of the   
     pasta.   
      
     Place in 450?F oven until breadcrumbs are golden brown, 15 to   
          20    minutes.   
      
     In the meantime, heat up 1 tb sesame oil in a small skillet. Add   
     kimchi, gochujang, and agave and saute until kimchi is caramelized.   
      
     Add caramelized kimchi to baked pasta. Sprinkle with toasted sesame   
     seeds.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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