Korean-inspired mac & cheese

Creamy mac and cheese gets a spicy Korean twist with kimchi and spicy red sauce, finished under the grill with crunchy panko, spring onion and fried garlic.

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Step 1

Cook the pasta: Add the pasta from the sachets to a large microwave-safe bowl, reserving the flavour sachets. Add 5 1/2 cups (1.375L) water. Stir to combine. Microwave on high (100%) for 10 mins. Stir well, then microwave for a further 5 mins. Add the contents of the flavour sachets and use a balloon whisk to combine (the mixture will be quite saucy but will thicken quickly on standing).

Step 2

Add some heat: Preheat grill on medium-high. Stir kimchi and 1/3 cup (80ml) spicy red sauce into the pasta mixture. Spoon into an 8-cup (2L) baking dish (alternatively, divide among eight 300ml ovenproof dishes).

Step 3

Grill & serve: Combine the panko crumbs, spring onion, fried garlic and remaining spicy red sauce in a medium bowl. Spoon over the pasta mixture. Cook under the grill for 2 mins or until the top is golden.