# Components:
→ Pasta
01 - 10.5 ounces elbow macaroni
02 - 1 tablespoon salt for boiling water
→ Cheese Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1.9 cups whole milk
06 - 5.3 ounces sharp cheddar cheese, grated
07 - 2.6 ounces mozzarella cheese, grated
08 - 1.8 ounces cream cheese, cubed
09 - 1 tablespoon gochujang (Korean chili paste)
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - Salt, to taste
→ Kimchi Mixture
14 - 5.3 ounces well-fermented kimchi, chopped
15 - 1 tablespoon kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1.8 ounces panko breadcrumbs
18 - 1 tablespoon toasted sesame seeds
19 - 1 tablespoon unsalted butter, melted
20 - 1 teaspoon sesame oil
# Directions:
01 - Preheat oven to 390°F. Lightly grease a medium-sized baking dish.
02 - In a large pot, bring salted water to a boil and cook elbow macaroni until just al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1 minute until smooth.
04 - Gradually add whole milk to the roux, whisking constantly. Continue whisking for 4–5 minutes, until the sauce thickens and is smooth.
05 - Reduce heat to low and add grated sharp cheddar cheese, grated mozzarella, and cubed cream cheese. Stir until fully melted and incorporated.
06 - Stir in gochujang, Dijon mustard, smoked paprika, and ground black pepper. Season with salt to taste.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the cheese-kimchi sauce and stir until evenly coated. Transfer mixture to the prepared baking dish.
09 - Mix panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil in a bowl. Sprinkle topping evenly over the macaroni.
10 - Bake for 15–20 minutes, until topping is golden brown and filling is bubbling. Let cool slightly before serving.
