Kimchi Mac N' Cheese with Cucumber Salad

Steps

1. oven to 220°C. Grease a medium casserole dish (measuring about 20 x 30cm) with butter or oil. Bring a medium pot of salted water to the boil.
2. Cook pasta in pot of boiling water for about 6 minutes, until just tender. Drain, toss with a drizzle of olive oil to prevent sticking and set aside.
3. Melt butter in a medium pot on low-medium heat. Once melted, add flour and cook for about 2 minutes, whisking, until it forms a smooth paste that is bubbling and smells toasted. Gradually add milk and cook for 2-3 minutes, until smooth and thickened.
4. Remove from heat, stir through half the cheese and season to taste with pepper. Add cooked, drained pasta and mix to combine. Combine remaining cheese and breadcrumbs in a small bowl.
5. Pour half the pasta and sauce into prepared dish, sprinkle half the kimchi over the top, then top with remaining pasta. Sprinkle over remaining kimchi then top with cheesy crumb mixture. Bake for about 10 minutes, until top is golden and crunchy.
6. While mac ‘n’ cheese is baking, prepare salad. Thinly slice red onion; cut cucumber in half lengthways and thinly slice; cut cherry tomatoes in half. Toss all cucumber salad ingredients in a medium bowl and season to taste with salt and pepper.
7. spoon kimchi mac ‘n’ cheese onto plates and garnish with remaining herbs. Serve cucumber salad on the side.