# Components:
→ Pasta
01 - 10.5 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 3/4 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, finely 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
# Method:
01 - Preheat oven to 390°F and lightly grease a medium-sized baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, then drain well and set aside.
03 - In a medium saucepan over medium heat, melt unsalted butter. Add all-purpose flour and whisk continuously for 1 minute until bubbling.
04 - Gradually pour in whole milk, whisking constantly until the mixture is smooth and thickened, about 4 to 5 minutes.
05 - Lower heat and stir in grated cheddar, mozzarella, and cubed cream cheese until the cheeses are fully melted and the sauce is creamy.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Add chopped kimchi, kimchi juice, and sliced spring onions to the cheese sauce and fold gently to combine.
08 - Add drained macaroni to the kimchi cheese sauce and mix thoroughly until every piece is coated. Transfer to the prepared baking dish.
09 - In a bowl, mix panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Sprinkle mixture evenly over the surface of the pasta.
10 - Bake 15 to 20 minutes or until the topping is golden brown and the sauce is bubbling. Allow to cool slightly before serving.
