# Components:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tbsp kosher salt, for boiling water
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp 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 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. Lightly grease a medium baking dish and set aside.
02 - Bring a large pot of water to a boil. Add salt and elbow macaroni, cooking until just al dente. Drain thoroughly and reserve.
03 - In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in flour and cook, stirring constantly, for 1 minute.
04 - Slowly pour in milk, whisking to eliminate lumps. Continue stirring until the mixture thickens, about 4 to 5 minutes.
05 - Reduce heat to low. Stir in grated cheddar, mozzarella, and cream cheese until fully melted and smooth.
06 - Incorporate gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into the cheese sauce.
08 - Add drained macaroni to the sauce, stirring until the pasta is evenly coated. Transfer mixture to prepared baking dish.
09 - In a mixing bowl, toss panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil until thoroughly combined.
10 - Sprinkle topping mixture evenly over the pasta. Bake 15 to 20 minutes or until the surface is golden and bubbling. Allow to cool slightly before serving.
