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

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.

Ingredients

Rice Cakes

1 ½ pounds Korean tteok-bokki (cylindrical rice cakes), fresh or thawed
Salt for boiling water

Velvety 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 Gruyère1 teaspoon Dijon mustard
Added because its acidity boosts cheese flavor and helps emulsify the sauce
½ teaspoon white pepper
⅛ teaspoon nutmeg (optional)
Salt to taste

Topping

½ cup panko breadcrumbs
2 tablespoons melted butter
Extra Parmigiano-Reggiano for garnish
Optional: tiny drizzle of toasted sesame oil

Optional 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. Prepare the Rice Cakes

Rice cakes should be slightly undercooked since they will soften further during baking.

Bring a pot of salted water to a boil.
Add tteok-bokki and cook for 45–60 seconds, until just beginning to soften.
Drain and set aside.

2. Make the Velvety Cheese Sauce

Melt the butter in a saucepan over medium heat.
Add minced garlic and sauté 30 seconds.
Add flour and whisk 1 minute to form a roux.
Slowly whisk in milk, heavy cream, and evaporated milk (or substitution).
Simmer gently until thickened.
Add cream cheese (or substitute) and whisk until smooth.

3. Choose Your Velvet Method

OPTION 1 — Sodium Citrate (Restaurant-Level Smoothness)
Add ½ teaspoon sodium citrate and whisk until dissolved.
Add Parmigiano and cheddar/Gruyère over low heat until fully melted.
Add Dijon mustard, white pepper, nutmeg, and salt.

OPTION 2 — American Cheese (Home Cook Alternative)
Add 3–4 slices American cheese and stir until melted.
Add Parmigiano and cheddar/Gruyère.
Finish with Dijon mustard, white pepper, nutmeg, and salt.

4. Assemble

Preheat oven to 375°F.
Combine slightly undercooked rice cakes with cheese sauce in a baking dish.
Mix gently to coat evenly.

5. Add the Topping

Toss panko breadcrumbs with melted butter.
Spread evenly over the top.

6. Bake

Bake 12–15 minutes until bubbling around the edges.
Broil 1–2 minutes for a crisp crust.

7. Finish & Serve

Add extra Parmigiano on top.
Optional: light drizzle of toasted sesame oil.
Optional: sprinkle chopped parsley for color.
Serve immediately while the texture is at its peak.