# What you'll need:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tbsp salt, for boiling
→ 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
# Method:
01 - Preheat oven to 390°F. Lightly grease a medium baking dish.
02 - Bring a large pot of water to a boil. Add salt and macaroni; cook until just al dente. Drain, then set aside.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in flour, cooking for 1 minute until incorporated.
04 - Gradually pour in milk, whisking constantly until the mixture is smooth and thickened, about 4–5 minutes.
05 - Lower heat. Add cheddar, mozzarella, and cream cheese. Stir until completely melted and homogeneous.
06 - Stir in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with additional salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions, mixing evenly.
08 - Add drained macaroni to the sauce, stirring well to fully coat each piece. Transfer mixture to the greased baking dish.
09 - In a bowl, combine panko breadcrumbs, sesame seeds, melted butter, and sesame oil. Mix thoroughly and spread evenly over the macaroni.
10 - Bake for 15–20 minutes, or until topping is golden and filling is bubbling. Allow to cool slightly before serving.
