# Components:
→ Pasta
01 - 10.6 oz 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 oz sharp cheddar cheese, grated
07 - 2.6 oz mozzarella cheese, grated
08 - 1.8 oz 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 oz well-fermented kimchi, chopped
15 - 1 tablespoon kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1.8 oz 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 and set aside.
02 - Boil elbow macaroni in a large pot of salted water until al dente. Drain thoroughly and reserve.
03 - In a medium saucepan over medium heat, melt unsalted butter, then whisk in flour. Cook, stirring constantly, for 1 minute.
04 - Gradually pour in whole milk, whisking until the mixture is smooth and gently thickened, about 4 to 5 minutes.
05 - Reduce heat and add cheddar, mozzarella, and cream cheese. Stir continuously until cheeses are completely melted and creamy.
06 - Incorporate gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly distributed in the sauce.
08 - Add drained macaroni into the cheese mixture and stir until pasta is fully coated. Transfer the mixture to the prepared baking dish.
09 - In a mixing bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Mix well and sprinkle evenly over the pasta.
10 - Bake for 15 to 20 minutes, until topping is golden and sauce bubbles at the edges. Let stand briefly before serving.
