# Ingredient List:
→ 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 - Set oven to 390°F and lightly grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over moderate heat, melt butter. Whisk in flour and cook, stirring, for 1 minute to remove raw flavor.
04 - Gradually pour in milk while whisking continuously until the mixture becomes smooth and thick, about 4–5 minutes.
05 - Lower the heat; add cheddar, mozzarella, and cream cheese. Stir until cheeses are fully melted and sauce is creamy.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to your preference.
07 - Fold chopped kimchi, kimchi juice, and finely sliced spring onions into the cheese sauce.
08 - Stir drained macaroni into the cheese mixture and mix until the pasta is evenly coated. Transfer to the prepared baking dish.
09 - In a mixing bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Sprinkle topping evenly over macaroni.
10 - Bake in preheated oven for 15–20 minutes, until golden brown and bubbling. Allow to cool slightly before serving.
