Mac & cheese is probably one of my all-time favorite foods. There's so many different ways to make it, and whatever method, pasta, or the cheese that is used, it's hard to resist the bowl of cheesy and creamy goodness. There's many labor-intensive versions that require making a bechamel sauce or using the broiler to form a crunchy crust, but this recipe allows you to achieve both the creaminess and the crunchiness in a short amount of time, using just one pot and one skillet! The added heat from the seasoning elevates the good old mac & cheese to another level, with the spices cutting through the richness of the dish. If you make a huge batch, you can reheat the pasta later, but make sure you keep the panko breadcrumbs in a separate container to keep them dry and crunchy. Feel free to add more cornstarch to achieve the consistency of your preference!
Read Morespicy korean rice cake with cheese (cheese ddukbokki 치즈 떡볶이)
This dish is considered staple street food in Korea, and especially popular among children and students. Dduk bokki literally translates to stir-fried rice cakes. The rice cakes are cooked in a spicy, tangy, and sweet sauce, along with fish cakes and hard-boiled eggs. Even though it's one of the most popular dishes in Korea, I actually didn't care for it too much when I was younger. However, as I grew older and Korean food became more of a hard-to-access luxury in downtown Baltimore, unknowingly I started to crave this dish more often. Ddukbokki lends itself to many variations, and I've had versions with seafood, pork belly, or sausage-- the first time I had cheese ddukbokki, it was life-changing. The restaurant served it with browned, melted cheese, hot from the broiler-- it was a revelatory moment. Feel free to add or omit the cheese, or add some bacon or sausage for extra flavor. Traditionally, ketchup isn't used as one of the ingredients for the sauce, but I find that it imparts a nice tangy flavor and also enhances the color beautifully. Enjoy!
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