# 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 ground 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 and grease a medium-sized baking dish.
02 - Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Drain well and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and stir continuously for 1 minute to eliminate raw flour taste.
04 - Gradually add milk, whisking steadily until the mixture is silky and thickened, approximately 4 to 5 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and cream cheese, mixing until completely melted and the sauce is uniformly smooth.
06 - Integrate gochujang, Dijon mustard, smoked paprika, and black pepper. Season to taste with salt.
07 - Fold chopped kimchi, kimchi juice, and spring onions into the cheese sauce.
08 - Add drained macaroni to the cheese-kimchi sauce, stirring until pasta is completely coated. Transfer mixture to the prepared baking dish.
09 - In a small bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Sprinkle evenly atop the pasta.
10 - Bake for 15 to 20 minutes until golden brown and the edges are bubbling. Allow to cool slightly before portioning and serving.
