# Components:
→ 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 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 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
# Preparation steps:
01 - Preheat oven to 390°F. Grease a medium baking dish.
02 - Boil macaroni in salted water until just al dente. Drain and set aside.
03 - In a medium saucepan over moderate heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute until foamy.
04 - Gradually pour in the milk, whisking continuously until smooth and thickened, about 4 to 5 minutes.
05 - Reduce heat and stir in cheddar, mozzarella, and cream cheese. Mix until all cheeses are completely melted.
06 - Blend gochujang, Dijon mustard, smoked paprika, and black pepper into the cheese sauce. Adjust salt to taste.
07 - Fold chopped kimchi, kimchi juice, and spring onions into the cheese sauce.
08 - Add drained macaroni to the sauce and stir until evenly coated. Transfer to prepared baking dish.
09 - Combine panko breadcrumbs, sesame seeds, melted butter, and sesame oil in a bowl. Sprinkle evenly over pasta.
10 - Bake for 15 to 20 minutes until topping is golden and filling is bubbling. Remove from oven and allow to cool slightly before serving.
