# What You'll Need:
→ 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
# Method:
01 - Heat oven to 390°F. Grease a medium baking dish with butter or oil.
02 - In a large pot, boil macaroni in salted water until just al dente. Drain and set aside.
03 - Over medium heat in a saucepan, melt 2 tbsp butter. Whisk in flour, cooking for 1 minute until bubbly.
04 - Slowly whisk in milk, stirring constantly until the mixture thickens and becomes smooth, about 4 to 5 minutes.
05 - Lower heat and mix in cheddar, mozzarella, and cream cheese until fully melted and creamy.
06 - Stir in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold chopped kimchi, kimchi juice, and spring onions into the cheese sauce.
08 - Gently mix drained macaroni into the sauce until evenly coated. Transfer to the prepared baking dish.
09 - In a mixing bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Distribute evenly over macaroni.
10 - Bake 15 to 20 minutes until golden and bubbling. Cool slightly before serving.
