# Components:
→ Pasta
01 - 10.6 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 3/4 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
# Method:
01 - Preheat oven to 390°F. Grease a medium baking dish and set aside.
02 - Bring a large pot of salted water to a rolling boil. Add macaroni and cook until just al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in all-purpose flour and cook, stirring constantly, for 1 minute.
04 - Gradually pour in whole milk, whisking until the mixture is smooth and thickened, about 4–5 minutes.
05 - Reduce heat to low and stir in cheddar cheese, mozzarella cheese, and cubed cream cheese until fully melted and integrated.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Taste and adjust salt as needed.
07 - Gently fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly distributed.
08 - Add drained macaroni to the cheese sauce and mix until well coated. Transfer mixture into prepared baking dish.
09 - In a mixing bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Toss thoroughly.
10 - Evenly sprinkle the sesame-panko topping over the macaroni. Bake for 15–20 minutes until golden and bubbling. Allow to cool slightly before serving.
