Kimchi Bacon Lactose Free Mac and Cheese

Directions

1. Boil a large pot of water and cook your pasta according to the directions on the package. Remember to save 1/4 cup (170ml) of the pasta water right before straining the pasta.

2. While the pasta cooks, chop your bacon into small pieces and cook in a small pot or sauce pan over medium heat.

3. Once the bacon is fully cooked and crispy, remove the bacon from the pan using a slotted spoon so the rendered bacon fat remains in the pan. Set the bacon aside in a small bowl. We will add it back in later. Add the butter and flour to the bacon fat in the pan, and cook for 2 minutes and stir well so the ingredients are fully combined and there aren't clumps of flour.

4. Lower your heat to the low setting and add the whole milk and reserved pasta water to the pot and stir again until combined. Add the sodium citrate if you have it. Sodium citrate helps the milk and cheese bond together giving you an incredibly smooth and creamy sauce.

5. Slowly add the shredded cheese, and keep stirring to allow the cheese to fully melt before adding more.

6. Once all of your cheese is melted into the sauce, add one packet of Sazon. Sazon is my quick and easy hack for making a delicious mac and cheese with a beautiful orange colour. I have also linked Sazon in the ingredients if you need to order some.

7. Turnoff the heat and add the sesame oil, bacon and kimchi. Stir until combined and season with salt to taste.

8. Sprinkle the bread crumb mixture evenly on top.

9. Garnish with more kimchi and black sesame seeds if desired.