Mac and cheese will forever be one of my go-to comfort food dishes. There’s just something about that creamy combination of cheese and noodles that will always be my favorite food hug. I love how you can dress mac up or down, and no matter what, it’ll always be a bowl of deliciousness.
Mike and I came up with this dish together, which is, hands down, the best way to come up with ideas.
Of course I had to make it, even though it was 10 at night and we had already eaten dinner. No worries, we said to ourselves, we’ll just have a small taste and then eat the leftovers tomorrow. Yeah, um, there were no leftovers. It was worth it though! Creamy and tangy from the kimchi, with pops of bright funkiness from the mentaiko.
Mentaiko, if you haven’t had it, is amazing. It’s cod (or pollock) roe, made spicy and red by way of marination with salt and red pepper. It’s creamy, briny, slightly spicy and salty and it tastes amazing with noodles, on rice, basically, everywhere. It added just the right amount of umami to an already amazing combination of mac and cheese and kimchi.
