# What You'll Need:
→ Pasta
01 - 10.6 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
# Step-by-Step Guide:
01 - Preheat oven to 390°F and grease a medium baking dish thoroughly.
02 - Boil macaroni with salt in a large pot until just al dente. Drain and set aside.
03 - In a medium saucepan over moderate heat, melt butter. Whisk in flour and cook for 1 minute to remove raw taste.
04 - Gradually pour in milk, whisking continuously until smooth and thickened, approximately 4–5 minutes.
05 - Lower heat, then add cheddar, mozzarella, and cream cheese. Stir until fully melted and smooth.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with additional salt as needed.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly distributed.
08 - Add drained macaroni to the cheese-kimchi sauce. Mix until the pasta is uniformly coated, then transfer to baking dish.
09 - In a mixing bowl, combine panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil.
10 - Sprinkle topping mixture evenly over pasta and bake for 15–20 minutes, until golden and bubbling. Allow to cool for several minutes before serving.
