Mac and Kimcheese With Mushrooms

Name: Mac and Kimcheese With Mushrooms
Yield: 8.000
Ingredients: 1 pound shiitake mushrooms, stemmed and cut into 1/4-inch slices; 1 teaspoon extra-virgin olive oil; Sea salt; 12 ounces dried whole-wheat elbow macaroni; 1 large red bell pepper; 2 1/2 cups vegetarian kimchi, preferably spicy; 5 tablespoons flour; 1 1/2 cups no-salt-added vegetable broth; 2 cups low-fat milk (may substitute almond milk); 1 3/4 cups grated sharp cheddar cheese (about 7 1/2 ounces; may substitute vegan cheese such as Daiya brand); 1 to 2 tablespoons Sriracha or other hot sauce (optional); 1/4 cup panko (Japanese-style bread crumbs)

Mac and Kimcheese With Mushrooms was pinched from <a href="http://www.washingtonpost.com/pb/recipes/mac-and-kimcheese-with-mushrooms/13304/" target="_blank">www.washingtonpost.com.</a>

"Kimchi gives good old mac and cheese a spicy crunch, and mushrooms and roasted bell pepper turn it into a main-course casserole. Make Ahead: Parboil the macaroni and refrigerate it up to three days in advance. Make the sauce and refrigerate it for up to 1 week. Assemble the entire casserole and refrigerate it for up to three days...."

INGREDIENTS

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1 pound shiitake mushrooms, stemmed and cut into 1/4-inch slices

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1 teaspoon extra-virgin olive oil

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Sea salt

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12 ounces dried whole-wheat elbow macaroni

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1 large red bell pepper

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2 1/2 cups vegetarian kimchi, preferably spicy

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5 tablespoons flour

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1 1/2 cups no-salt-added vegetable broth

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

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1 3/4 cups grated sharp cheddar cheese (about 7 1/2 ounces; may substitute vegan cheese such as Daiya brand)

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1 to 2 tablespoons Sriracha or other hot sauce (optional)

•

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

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