# What You Need:
→ 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 - 1.9 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 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 - Set oven to 390°F and grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, then drain and set aside.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring frequently.
04 - Gradually pour in milk, whisking constantly until the mixture thickens and becomes smooth, about 4 to 5 minutes.
05 - Turn heat to low. Stir in shredded cheddar, mozzarella, and cubed cream cheese until fully melted and emulsified.
06 - Incorporate 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 mix thoroughly.
08 - Fold drained macaroni into the kimchi cheese sauce, ensuring all pasta is evenly coated. Transfer mixture to the prepared baking dish.
09 - In a 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 filling is bubbling. Allow to cool slightly before serving.
