1Bring a large pot of heavily salted water to a boil for the pasta.
2Lightly grease a large casserole dish or individual cast iron pans and preheat the oven to 200°C.
3In a small saucepan, melt the butter then whisk in the flour until it forms a smooth paste. Allow the paste to cook over medium heat until it starts to bubble and smell toasted, whisking frequently.
4Remove the pan from the heat, slowly whisk in the milk until blended, then return to the heat. Cook, whisking constantly until the sauce begins to bubble and has thickened. Remove from the heat and whisk in the salt, all but ½ cup of the cheese, and the jalapenos. Set aside while you cook the pasta.
5When the pasta water is boiling add the dry pasta and cook for 5 minutes less than the package suggests. Drain thoroughly and transfer to a large bowl. Pour the cheese sauce over the penne and stir gently until all of the pasta is coated.
6Pour half of the pasta into the prepared casserole or cast iron pan, sprinkle half of the kimchi over the top, then pour the remaining pasta on top. Spread the remaining kimchi over the top of the pasta, top with the remaining shredded cheese.
7Bake in the preheated oven for 25 minutes or until the top is golden brown.
8Garnish the mac and cheese with the spring onions, coriander and jalapeno slices right before serving.
2 tablespoons unsalted butter (use coconut oil as a vegan option or any vegan butter)
3 tablespoons flour
1½ cups milk (coconut milk as a vegan option)
¼ teaspoon Kosher salt
2¼ cups shredded sharp cheddar cheese (vegan cheese such as Nature & Moi or Irene's Gourmet cheeses_
1 large jalapeno, sliced very thin
250G gluten free penne pasta
½ cup drained & chopped Che Gourmet Kimchi
2 spring onions, light and dark green parts, thinly sliced
¼ cup fresh coriander
thin slices of fresh jalapeno