DrinkKnird

Food recipe

Adalina Prime-Inspired Mac & Cheese (with tteok-bokki rice cakes)

This Korean-inspired mac and cheese recipe based on Chef Soo Ahn’s signature dish from Adalina Prime in Chicago. This elevated twist on classic mac and cheese replaces traditional pasta with chewy Korean tteok-bokki rice cakes and features a rich, velvety cheese sauce made with restaurant-level techniques. Learn how to recreate the flavors, textures, and golden breadcrumb topping that make this dish a standout favorite. Developed using Amy’s firsthand tasting notes and inspired by Chef Soo Ahn’s fusion approach, this recipe blends Korean comfort food with modern American indulgence. Perfect for home cooks searching for gourmet mac and cheese, Korean fusion recipes, or Adalina Prime–style dishes.

By TheKnird · November 22, 2025

Jump to recipe
Adalina Prime-Inspired Mac & Cheese (with tteok-bokki rice cakes)

This Korean-inspired mac and cheese recipe based on Chef Soo Ahn’s signature dish from Adalina Prime in Chicago. This elevated twist on classic mac and cheese replaces traditional pasta with chewy Korean tteok-bokki rice cakes and features a rich, velvety cheese sauce made with restaurant-level techniques. Learn how to recreate the flavors, textures, and golden breadcrumb topping that make this dish a standout favorite. Developed using Amy’s firsthand tasting notes and inspired by Chef Soo Ahn’s fusion approach, this recipe blends Korean comfort food with modern American indulgence. Perfect for home cooks searching for gourmet mac and cheese, Korean fusion recipes, or Adalina Prime–style dishes.

Chef Soo Ahn has built a reputation in Chicago for bringing refined Korean technique into modern American and Italian cooking, and his work at Adalina Prime showcases that vision at its highest level. Known for bold flavor combinations, ultra-refined textures, and a willingness to bridge traditions, Chef Ahn often incorporates elements of Korean comfort food into elevated restaurant dishes. His signature Korean-inspired mac and cheese—made with chewy, cylindrical tteok-bokki rice cakes instead of macaroni—perfectly captures this approach. It’s rich and velvety, deeply cheesy, yet still playful thanks to the tender chew of the rice cakes and the contrast of a beautifully crisp breadcrumb topping. This dish has become one of the standout sides at Adalina Prime, frequently highlighted in video clips and customer reviews for its unique texture and luxurious sauce. It represents a fusion of Korean soul and American indulgence, executed with restaurant-level finesse. I haven’t had the chance to visit Adalina Prime myself yet, but my wife, Amy, recently ordered this exact dish and described it as one of the best mac and cheeses she’s ever tasted. She gave me the general notes—chewy rice cakes, velvety sauce, golden panko, a little fresh parsley—and with that foundation, I researched Chef Ahn’s style and spent time testing to recreate the dish for home cooks. This Drinkknird version is the result: a tribute to Chef Soo Ahn’s creativity, adapted for the home kitchen while staying true to the textures and flavors Amy loved. Once I visit Adalina Prime in person and try Chef Ahn’s original version, I’ll return and refine this recipe even further

Garnish
freshly grated nutmeg

Recipe

Ingredients

  • Rice Cakes
  • 1 ½ pounds Korean tteok-bokki (cylindrical rice cakes), fresh or thawed
  • Salt for boiling waterVelvety Cheese Sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cloves garlic, minced
  • 2 cups whole milk
  • ½ cup heavy cream
  • ½ cup evaporated milk (Substitute: ½ cup half-and-half OR ½ cup whole milk simmered 5 minutes to slightly reduce)
  • 2 ounces cream cheese (Substitute: 2 tablespoons mascarpone OR 2 tablespoons heavy cream)
  • ½ teaspoon sodium citrate (OPTION 1 – Professional Method)
  • 3–4 slices American cheese (about 3 ounces) (OPTION 2 – Home Method)
  • 1 cup finely grated Parmigiano-Reggiano
  • 1 cup shredded sharp cheddar OR Gruyère
  • 1 teaspoon Dijon mustard (Added because its acidity boosts cheese flavor and helps emulsify the sauce)
  • ½ teaspoon white pepper
  • ⅛ teaspoon nutmeg
  • Salt to tasteTopping
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter
  • Extra Parmigiano-Reggiano for garnish
  • Optional: tiny drizzle of toasted sesame oilOptional Herb Garnish (Similar to Adalina, I prefer not)
  • 2 tablespoons finely chopped flat-leaf parsley
  • Sprinkle lightly over the panko topping after baking for color and freshness.

Instructions

  1. 011. Prepare the Rice Cakes
  2. 02Rice cakes should be slightly undercooked since they will soften further during baking.
  3. 03Bring a pot of salted water to a boil.
  4. 04Add tteok-bokki and cook for 45–60 seconds, until just beginning to soften.
  5. 05Drain and set aside.
  6. 062. Make the Velvety Cheese Sauce
  7. 07Melt the butter in a saucepan over medium heat.
  8. 08Add minced garlic and sauté 30 seconds.
  9. 09Add flour and whisk 1 minute to form a roux.
  10. 10Slowly whisk in milk, heavy cream, and evaporated milk (or substitution).
  11. 11Simmer gently until thickened.
  12. 12Add cream cheese (or substitute) and whisk until smooth.
  13. 133. Choose Your Velvet Method
  14. 14OPTION 1 — Sodium Citrate (Restaurant-Level Smoothness)
  15. 15Add ½ teaspoon sodium citrate and whisk until dissolved.
  16. 16Add Parmigiano and cheddar/Gruyère over low heat until fully melted.
  17. 17Add Dijon mustard, white pepper, nutmeg, and salt.
  18. 18OPTION 2 — American Cheese (Home Cook Alternative)
  19. 19Add 3–4 slices American cheese and stir until melted.
  20. 20Add Parmigiano and cheddar/Gruyère.
  21. 21Finish with Dijon mustard, white pepper, nutmeg, and salt.
  22. 224. Assemble
  23. 23Preheat oven to 375°F.
  24. 24Combine slightly undercooked rice cakes with cheese sauce in a baking dish.
  25. 25Mix gently to coat evenly.
  26. 265. Add the Topping
  27. 27Toss panko breadcrumbs with melted butter.
  28. 28Spread evenly over the top.
  29. 296. Bake
  30. 30Bake 12–15 minutes until bubbling around the edges.
  31. 31Broil 1–2 minutes for a crisp crust.
  32. 327. Finish & Serve
  33. 33Add extra Parmigiano on top.
  34. 34Optional: light drizzle of toasted sesame oil.
  35. 35Optional: sprinkle chopped parsley for color.
  36. 36Serve immediately while the texture is at its peak.

Related recipes

Asian-Influenced Char Siu Ham (Using Pre-Sliced Gift Hams)

Food Recipes

Asian-Influenced Char Siu Ham (Using Pre-Sliced Gift Hams)

Transform your leftover spiral ham into an irresistible masterpiece with this Asian-inspired Char Siu Ham recipe—a glossy, sticky, sweet glazed ham bursting with bold Chinese BBQ flavor. This easy Char Siu spiral ham uses a blended hoisin-based glaze packed with garlic, five-spice, and soy sauce, creating restaurant-quality caramelization without burning the sugars. Perfect for anyone searching for leftover ham ideas, holiday ham upgrades, spiral ham recipes, or Chinese Char Siu at home, this dish delivers deep flavor, vibrant color, and unbelievable tenderness. Serve it on bao buns, over white rice, or eat it on its own. Includes a full Char Siu whole ham variation, plus sandwich-ready instructions for chopping and tossing the ham for maximum saucy, flavorful bites. This is the ultimate fusion ham recipe for home cooks who want a show-stopping, mouth-watering upgrade to the classic baked ham.

Avgolemono (Greek Chicken Rice Egg Lemon Soup)

Food Recipes

Avgolemono (Greek Chicken Rice Egg Lemon Soup)

Discover the best Avgolemono recipe — a rich, silky Greek chicken and rice soup made with fresh lemon, eggs, and tender chicken pieces. This easy, no-temper Avgolemono method inspired by America’s Test Kitchen delivers authentic Greek flavor with a foolproof modern twist. Learn the history of Avgolemono, get step-by-step instructions, and make a creamy lemon chicken soup that’s perfect for weeknight cooking, Mediterranean diets, and traditional Greek comfort food. Ideal for home cooks searching for “easy Avgolemono,” “Greek lemon chicken soup,” “authentic Avgolemono recipe,” and “creamy Greek soup with rice.” Perfect balance of lemon, chicken, and broth for the ultimate Greek soup experience.

Robuchon Mashed Potatoes (Pommes Purée)

Food Recipes

Robuchon Mashed Potatoes (Pommes Purée)

Few side dishes in history have achieved the legendary status of Joël Robuchon’s Pommes Purée, the silky, buttery mashed potatoes that changed the way chefs — and diners — view this humble comfort food. First introduced in the 1980s at Robuchon’s famed Paris restaurant Jamin, this dish quickly became iconic for its impossibly smooth texture, delicate sheen, and rich, velvety flavor. Often described as “the world’s best mashed potatoes,” it epitomizes French precision and perfection. This version follows Robuchon’s original technique: Yukon Gold or Ratte potatoes are gently simmered, dried to remove excess moisture, and passed through a fine ricer before being blended with cold butter and warm milk to form a flawless emulsion. The result is a potato purée so airy and smooth it feels closer to silk than starch. Unlike rustic mashed potatoes, Robuchon’s purée is pure refinement — each step intentional, each detail essential. The story of Pommes Purée is also the story of modern French cuisine: simplicity elevated through meticulous craftsmanship. Robuchon proved that a dish with only three core ingredients could earn global acclaim through balance, precision, and technique. Over the years, chefs have created countless variations — from garlic-infused and truffle-enriched versions to brown-butter, herbed, and cheese-laden riffs inspired by aligot, the French mountain specialty. Yet the foundation remains the same: perfect potatoes, quality butter, and patience. Whether served alongside a holiday roast, a fine steak, or simply savored on its own, these mashed potatoes deliver pure culinary indulgence. Luxurious, comforting, and steeped in history, Robuchon-Style Mashed Potatoes represent the pinnacle of what simple ingredients can achieve — a timeless recipe that continues to define excellence in both home and professional kitchens.

Questions about this recipe? Use the contact form. Follow along on Instagram.