Ingredients

2 ounces (4 tablespoons) butter

5 ounces kimchi, store-bought or homeamde

3 ounces (about 1/3 cup) heavy cream

7 ounces cavatappi noodles, cooked to al dente

5 ounces shredded sharp white cheddar, divided

Kosher salt

Fresh ground black pepper

Green onions, cut into 1/4-inch segments, for garnish

Chef notes

"I love kimchi, I love cheese and I love pasta! What an unexpected and delightful way to add a kick to traditional macaroni and cheese!" says Hannah Hart, host of Food Network show I Hart Food.

Preparation

Heat butter in sauté pan over medium head. Add the kimchi and cook, making sure you toss it occasionally so both sides of the kimchi get a slight sear on it, for about 5 minutes.

Add cream, pasta, 4 ounces of the cheese, a pinch of salt and a pinch of black pepper in the pan with the kimchi. Toss occasionally to ensure that all ingredients mix, and all cheese is melted, about 5 minutes.

Transfer the mac and cheese into a serving bowl and top with the remaining cheese, garnish with the green onion and serve.

Kimchi Mac and Cheese