# Components:
→ Pasta
01 - 10.6 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 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 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 - Set oven to 390°F (200°C) and lightly grease a medium baking dish.
02 - Bring a large pot of salted water to a rolling boil. Add macaroni and cook until just al dente. Drain and reserve.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until fragrant.
04 - Gradually pour in milk, whisking continuously until the mixture is smooth and thickened, approximately 4 to 5 minutes.
05 - Reduce heat and stir in cheddar, mozzarella, and cream cheese. Mix until all cheeses are fully melted and sauce is silky.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and spring onions into the cheese sauce.
08 - Gently add drained macaroni to the sauce, stirring to coat evenly. Transfer the mixture into the prepared baking dish.
09 - In a bowl, mix panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil until the crumbs are evenly moistened.
10 - Scatter the breadcrumb mixture over the pasta. Bake in the preheated oven for 15 to 20 minutes, until the surface is golden and the edges are bubbling. Let stand briefly before serving.
