The slightly spicy flavors of kimchi and gojucharu paired with creamy cheeses and shiitake mushrooms is an unexpected but crave-worthy macaroni and cheese.
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12 ounces uncooked rigatoni pasta
1 ounce dried shiitake mushrooms, coarsely chopped
1 1/2 teaspoons salt
3 tablespoons Land O Lakes® Butter
1 cup panko bread crumbs
1 teaspoon Korean-style ground red pepper (gojucharu)
1 cup coarsely chopped kimchi
1/4 teaspoon garlic salt
1 cup milk
13 (3/4-ounce) slices Land O Lakes® Deli American chopped
7 ounces shredded Gouda cheese
Bring 12 cups water to boil in 8-quart stockpot. Add rigatoni, dried mushrooms, and 1 teaspoon salt. Cook, stirring occasionally, 9-11 minutes or until pasta is al dente. Drain pasta and mushrooms; set aside.
Meanwhile, melt 1 tablespoon butter in 4-quart saucepan over medium-high heat until sizzling; add bread crumbs, 1/2 teaspoon red pepper and garlic salt. Cook, stirring occasionally, 10-11 minutes or until bread crumbs are golden brown. Pour bread crumbs into small bowl; set aside. Wipe out saucepan using paper towel.
Melt remaining 2 tablespoons butter in same saucepan over medium high-heat until sizzling. Add kimchi, remaining 1/2 teaspoon red pepper, and remaining 1/2 teaspoon salt. Sauté 5 minutes or until liquid is almost evaporated. Add milk; continue cooking until edges begin to bubble. Reduce heat to low. Add cheeses; stir constantly until cheeses are melted.
Stir in cooked pasta and mushrooms; cook until heated through. Pour macaroni and cheese into serving dish; top with toasted bread crumbs.
Dried shiitake mushrooms and kimchi can be found in the produce section of your grocery store near the packaged herbs. Use hot kimchi for even more spice.
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