# Components:
→ Pasta
01 - 10 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 - 1 1/3 cups sharp cheddar cheese, grated
07 - 2/3 cup mozzarella cheese, grated
08 - 1/4 cup 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 - 3/4 cup well-fermented kimchi, chopped
15 - 1 tbsp kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 2/3 cup 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 lightly grease a medium baking dish.
02 - Cook macaroni in salted boiling water until just al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook, stirring, for 1 minute until foamy.
04 - Gradually pour in milk, whisking constantly until the mixture is smooth and thickened, approximately 4–5 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and cream cheese until thoroughly melted and incorporated.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly combined.
08 - Add drained macaroni to the cheese mixture. Stir until pasta is fully coated. Transfer to the prepared baking dish.
09 - Toss panko breadcrumbs, sesame seeds, melted butter, and sesame oil together. Sprinkle evenly over the pasta.
10 - Bake for 15–20 minutes, until golden brown and bubbling. Let cool slightly prior to serving.
