# What you 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 - 1.7 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
# How to Make It:
01 - Preheat oven to 390°F. Lightly grease a medium baking dish.
02 - Cook elbow macaroni in a large pot of salted boiling water until just al dente, about 7–9 minutes. Drain and set aside.
03 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually pour in whole milk while whisking until mixture is smooth and thickened, about 4–5 minutes.
05 - Reduce heat to low and stir in cheddar, mozzarella, and cream cheese until fully melted and creamy.
06 - Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Adjust salt to taste.
07 - Fold in chopped kimchi, kimchi juice, and sliced spring onions until evenly distributed.
08 - Stir drained macaroni into the sauce until thoroughly coated. Transfer mixture to the prepared baking dish.
09 - Mix panko breadcrumbs, toasted sesame seeds, melted butter, and sesame oil in a bowl. Sprinkle topping evenly over pasta.
10 - Bake in the preheated oven for 15–20 minutes, until the top is golden and the sauce is bubbling. Let cool slightly before serving.
