# Components:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tbsp salt (for boiling water)
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1.9 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 tbsp gochujang (Korean chili paste)
10 - 1 tsp Dijon mustard
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp 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
# Directions:
01 - Preheat oven to 390°F and lightly grease a medium baking dish.
02 - Bring a large pot of water to a boil, add salt, and cook elbow macaroni until just al dente. Drain and set aside.
03 - Melt the butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute.
04 - Slowly pour in milk, whisking until smooth and thickened, approximately 4–5 minutes.
05 - Reduce the heat and add grated cheddar, mozzarella, and cubed cream cheese. Stir until fully melted and homogeneous.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt as needed.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions, distributing evenly.
08 - Add drained macaroni to the cheese sauce and stir until pasta is completely coated. Transfer mixture to prepared baking dish.
09 - In a mixing bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil.
10 - Sprinkle topping evenly over macaroni. Bake for 15–20 minutes until golden brown and bubbling. Allow to cool briefly before serving.
