# What You'll Need:
→ Pasta
01 - 10 ounces 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 - 1 1/4 cups sharp cheddar cheese, grated
07 - 3/4 cup mozzarella cheese, grated
08 - 2 ounces 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 1/4 ounces well-fermented kimchi, chopped
15 - 1 tablespoon kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 2 ounces 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 lightly butter a medium baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente. Drain and reserve.
03 - In a medium saucepan over medium heat, melt butter. Sprinkle in flour and whisk briskly for 1 minute until smooth.
04 - Gradually pour in milk, whisking continuously until thick and creamy, about 4 to 5 minutes.
05 - Reduce heat. Stir in cheddar, mozzarella, and cream cheese until evenly combined and melted.
06 - Incorporate gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt to your preference.
07 - Gently fold chopped kimchi, kimchi juice, and spring onions into the sauce.
08 - Toss reserved macaroni in the cheese-kimchi sauce until each piece is coated. Transfer mixture to prepared baking dish.
09 - Mix panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Distribute evenly across pasta surface.
10 - Bake for 15 to 20 minutes or until golden and bubbling. Allow to cool slightly before serving.
