# Components:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tbsp salt for boiling water
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1.9 cups whole milk
06 - 5.3 oz sharp cheddar cheese, grated
07 - 2.6 oz mozzarella cheese, grated
08 - 1.8 oz cream cheese, cubed
09 - 1 tbsp gochujang (Korean chili paste)
10 - 1 tsp Dijon mustard
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp black pepper
13 - Salt, to taste
→ Kimchi Mixture
14 - 5.3 oz well-fermented kimchi, chopped
15 - 1 tbsp kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1.8 oz panko breadcrumbs
18 - 1 tbsp toasted sesame seeds
19 - 1 tbsp unsalted butter, melted
20 - 1 tsp sesame oil
# Directions:
01 - Preheat oven to 390°F. Lightly grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter and whisk in flour, stirring for 1 minute until fragrant and pale golden.
04 - Slowly pour in whole milk, whisking constantly to ensure smoothness. Cook for 4–5 minutes until the sauce thickens.
05 - Reduce heat to low, then add grated cheddar, grated mozzarella, and cream cheese. Stir until fully melted and integrated.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly distributed.
08 - Mix drained macaroni into the cheese sauce until the pasta is completely coated. Transfer the mixture to the prepared baking dish.
09 - Mix panko, toasted sesame seeds, melted butter, and sesame oil in a bowl. Evenly sprinkle the mixture over the macaroni.
10 - Bake for 15–20 minutes until the top is golden and bubbling. Allow to cool slightly before serving.
