# 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, 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 baking dish.
02 - Boil macaroni in salted water until just al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over moderate heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute until aromatic.
04 - Gradually add milk, whisking continuously until smooth and thickened, about 4–5 minutes.
05 - Reduce heat to low; stir in cheddar, mozzarella, and cream cheese until fully melted, then blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt to taste.
06 - Fold in chopped kimchi, kimchi juice, and sliced spring onions.
07 - Mix drained macaroni into the cheese sauce until the pasta is evenly coated. Transfer mixture into the prepared baking dish.
08 - In a bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Toss until evenly blended.
09 - Sprinkle crumb mixture evenly over pasta. Bake for 15–20 minutes until golden brown and bubbling.
10 - Allow to cool slightly before serving to ensure optimal texture.
