Recipe for Mac and Kimcheese With Mushrooms

Serves 8

Make ahead

Parboil the macaroni and refrigerate it up to three days in advance. Make the sauce and refrigerate it for up to a week. Assemble the entire casserole and refrigerate it for up to three days.

Ingredients

450g shiitake mushrooms, stemmed and thinly sliced

1tsp extra-virgin olive oil

Sea salt

12 ounces dried whole-wheat elbow macaroni

1 large red bell pepper

21/2 cups vegetarian kimchi, preferably spicy

5 tbs flour

11/2 cups no-salt-added vegetable broth

2 cups low-fat milk (may substitute almond milk)

220g sharp cheddar cheese, grated (13/4 cups; may substitute vegan cheese such as Daiya brand)

1-2 tbs Sriracha or other hot sauce (optional)

1/4 cup panko (Japanese-style bread crumbs)

Preparation

Preheat the oven to 400 degrees. Have a large casserole dish at hand. Toss the mushrooms and oil on a large rimmed baking sheet; lightly sprinkle with the sea salt. Roast until the mushrooms have softened and lightly browned, about 10 minutes.

Transfer to the casserole dish. Bring a large pot of salted water to a boil over high heat. Add the macaroni and par-cook for 2-3 minutes less than the package directions suggest, until the pasta has slightly softened yet is still undercooked; it will finish in the oven.

Drain in a colander and run under cold water to stop the cooking. Add it to the casserole dish. If you have a gas stove, turn one of the burners to high. Use tongs to hold the bell pepper over the flame, turning it every couple of minutes, until blackened all over. (Alternatively, when the mushrooms have finished cooking, broil the bell pepper a few minutes per side until blackened all over, then set the oven temperature to bake at 400 degrees.) Transfer the pepper to a small bowl, cover with a plate and let steam.

When it has cooled enough to handle, slip off the blackened skin and discard it. Discard the stem and seeds; cut the pepper into 1/2-inch strips. Add them to the casserole dish. Working over a small bowl, drain the kimchi, then gently squeeze out any extra liquid, reserving 1/2 cup of it in the bowl; discard or reserve the rest for another use.

Chop the kimchi and add it to the casserole dish. Whisk the flour into the reserved kimchi liquid. Combine the broth, milk and flour mixture in a medium saucepan over medium heat. Whisk frequently as it begins to bubble, then reduce the heat to medium-low.

Cook for a few minutes to form a thickened sauce, then stir in the cheese and cook until it melts. Toss the macaroni mixture in the casserole dish to combine, then pour the sauce over the mixture. Stir to coat, then add the Sriracha to taste, if using.

Sprinkle the panko on top. Bake, uncovered, until the mixture is bubbling and the panko is golden brown, about 30 minutes. Serve warm.

Nutrition per serving: 360 calories, 18g protein, 48g carbohydrates, 11g fat, 6g saturated fat, 30mg cholesterol, 500mg sodium, 7g dietary fibre, 6g