# What You'll Need:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tbsp salt for boiling pasta
→ 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 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 - Preheat oven to 390°F. Grease a medium baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute until pale golden.
04 - Gradually pour in milk, whisking continuously until the mixture becomes smooth and thickened, about 4 to 5 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and cream cheese until fully melted and incorporated.
06 - Add gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt to taste and stir to combine.
07 - Fold in chopped kimchi, kimchi juice, and spring onions until evenly distributed.
08 - Add drained macaroni to the sauce and mix until noodles are fully coated. Transfer to the prepared baking dish.
09 - In a small bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Toss evenly.
10 - Sprinkle the breadcrumb mixture evenly over the macaroni and cheese in the baking dish.
11 - Bake for 15 to 20 minutes in the oven until the topping is golden and the filling is bubbling. Allow to cool slightly before portioning.
