Though my classic mac and cheese is a favorite among many in my life, my Kimchi Mac is a dish emptied faster than I can ever fill it up. Whenever I bring it to family, friends, and clients, the reactions across the board are always of excitement.The dish emphasizes a relationship between two celebrated fermented foods (cheese and kimchi). <br /> <br />The trick is in sautéing the kimchi. Since it is acidic from the pickling and watery from the napa cabbage, sautéing reduces the water content, concentrates the natural flavors and oils, and helps create a Mornay sauce that won’t separate itself from the milk solids. Feel free to use whatever pasta you’d like, I just use the long, curly pasta because there’s so much great kimchi sauce to be had! Trust me, good food may take time (as both the kimchi and cheese can attest), but it’s always worth it. <br />

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