# What You'll Need:
→ 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 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
# Steps to Follow:
01 - Preheat oven to 390°F (200°C). Lightly grease a medium baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain and reserve.
03 - In a medium saucepan over moderate heat, melt butter. Whisk in flour and cook, stirring, for 1 minute to create a smooth roux.
04 - Gradually add milk, whisking continuously until smooth and thick—approximately 4 to 5 minutes.
05 - Reduce heat and stir in sharp cheddar, mozzarella, and cream cheese. Mix until fully melted and silky.
06 - Blend in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust seasoning with salt.
07 - Fold chopped kimchi, kimchi juice, and sliced spring onions into cheese sauce.
08 - Add drained macaroni to sauce. Mix thoroughly so all pasta is well coated. Transfer mixture to prepared baking dish.
09 - In a bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil. Stir until evenly combined.
10 - Sprinkle breadcrumb mixture evenly across the top of macaroni.
11 - Bake in preheated oven for 15 to 20 minutes, or until topping is golden and cheese is bubbling. Let cool slightly before serving.
