# Components:
→ Pasta
01 - 10.5 ounces elbow macaroni
02 - 1 tablespoon salt (for boiling water)
→ Cheese Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1.9 cups whole milk
06 - 5.3 ounces sharp cheddar cheese, grated
07 - 2.6 ounces mozzarella cheese, grated
08 - 1.8 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 - 5.3 ounces well-fermented kimchi, chopped
15 - 1 tablespoon kimchi juice
16 - 2 spring onions, finely sliced
→ Topping
17 - 1.8 ounces panko breadcrumbs
18 - 1 tablespoon toasted sesame seeds
19 - 1 tablespoon unsalted butter, melted
20 - 1 teaspoon sesame oil
# Directions:
01 - Preheat the oven to 390°F (200°C) and lightly grease a medium-sized baking dish.
02 - Bring a large pot of water to a boil, season with 1 tablespoon salt, and cook macaroni until just al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook for 1 minute to form a roux.
04 - Gradually add 1.9 cups whole milk, whisking continuously until smooth and thickened, approximately 4–5 minutes.
05 - Reduce heat to low and add grated cheddar, mozzarella, and cubed cream cheese. Stir until fully melted.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Season to taste with salt.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions.
08 - Mix the drained macaroni thoroughly into the cheese sauce, coating all pieces evenly. Pour into the prepared baking dish.
09 - Combine panko breadcrumbs, sesame seeds, melted butter, and sesame oil in a bowl. Evenly distribute the mixture over the macaroni.
10 - Bake for 15–20 minutes until the topping is golden brown and the center is bubbling. Cool briefly before serving.
