Serves 6
- 8 oz. dried short pasta noodles, such as cavatappi
- 3 cups whole milk
- 3 tbsp. unsalted butter
- 1/4 cup finely diced onion
- 2 tbsp. flour
- 3 tbsp. gochujang sauce
- 10 oz. Boar’s Head American Cheese, shredded or very finely diced (about 1 ½ cups shredded -cheese)
- 1/2 tsp. kosher salt (or more or less to taste)
- 1/4 tsp. Kowalski’s Coarse Ground Black Pepper (or more or less to taste)
- 1 cup coarsely chopped kimchi
- Sautéed Shiitake Mushrooms (optional)
DIRECTIONS:
Prepare pasta in salted water according to package directions while preparing the sauce; keep warm.
Heat milk in a small saucepan, but do not boil; keep warm.
Melt butter in an extra-large oven-safe sauté pan; add onion to the butter and cook over medium heat until onion is translucent and soft (about 5 minutes).
Sprinkle flour over butter and onion in the sauté pan; whisk until smooth.
Cook flour mixture over medium-low heat for 2 minutes, whisking constantly. While continuing to whisk, add warm milk, then gochujang; cook and whisk until thick and smooth (about 5 minutes).
Remove pan from the heat; whisk in cheese until smooth.
Season with salt and pepper to taste.
Stir kimchi, mushrooms and hot, drained pasta into the sauce.
Serve immediately.
SAUTÉED SHIITAKE MUSHROOMS (optional):
In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan. Add 5 oz. sliced mushrooms; cook, stirring frequently, until tender and dark on the edges. Remove from heat; season to taste with salt and pepper.
